Easy Vegan Eggnog

GFVGVDFNS
Glasses of Easy Vegan Eggnog topped with coconut whipped cream

The holidays are upon us, and we couldn’t think of a better way to celebrate than with some seriously rich, comforting eggnog.

Let us show you how easy it is to make this 6-ingredient, 1-blender, naturally-sweetened vegan eggnog, perfect for the holidays and beyond!

Cinnamon sticks, maple syrup, dairy-free milk, and other ingredients for making our Easy Vegan Eggnog recipe

What is Eggnog?

Eggnog is a rich, seasonal beverage traditionally made with eggs, milk, sugar, nutmeg, and bourbon.

Our version, however, is a little different. It’s made with a blend of creamy dairy-free milks — we love cashew, almond, and coconut. And it’s naturally sweetened with maple syrup and subtly spiced with cinnamon and nutmeg.

How to Make Eggnog?

Eggnog is traditionally made by whipping eggs and sugar, and then stirring in milk and/or whipping cream, bourbon, and nutmeg. It can also be made on the stovetop, cooled, then combined with whipped egg white.

Our version, however, is quite simple as it’s made entirely in the blender. No fancy footwork required.

For best flavor and texture, we recommend making your own dairy-free milk for this recipe. We prefer a blend of cashew and almond. Then opt for canned coconut milk to add that quintessential thick, creamy texture that eggnog is known for.

For a boozy version, you can also add 1 ounce of bourbon per 8-ounce (1-cup) serving. But we honestly prefer it without.

Blender filled with ingredients for making our Creamy Vegan Eggnog recipe

What does Eggnog taste like?

I’ve always thought eggnog tasted like melted ice cream, which makes sense because it’s basically the components of ice cream served at room temperature or chilled.

However, to me, our version tastes like perfectly sweet, rich dairy-free milk that’s subtly spiced.

What Alcohol Goes in Eggnog?

The most traditional alcohol used in eggnog is rum, brandy, or bourbon (our favorite being bourbon). However, we think our version would also work well with coffee liqueur, vodka, or (dairy-free) Kahlúa.

Glasses of Vegan Eggnog on and next to a wood tray with cashews and almonds

We hope you LOVE this eggnog! It’s:

  • Creamy & rich
  • Naturally sweetened
  • Easy to make
  • Festive
  • & Super delicious

This would make the perfect beverage to share with friends and family this weekend. And it’s appropriate for the whole family since it’s alcohol-optional!

Hot tip: We also used this eggnog as a base for Golden Milk and our Matcha Latte and found the results delicious. Because it’s thicker than your average dairy-free milk, we recommend slightly diluting with water for best results.

More Festive Beverages

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Holding onto a glass of Easy Vegan Eggnog topped with coconut whipped cream

Easy Vegan Eggnog

Incredibly rich, creamy vegan eggnog that's easy to make and perfect for the holidays! Naturally sweetened, 6 ingredients, 1 blender required!
Author Minimalist Baker
Print
Glasses of our Vegan Eggnog recipe for a festive holiday drink
4.95 from 19 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 11 (1/2-cup servings)
Course Beverage
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

EGGNOG

  • 3 cups dairy-free milk (preferably homemade // we love a cashew-almond blend — see instructions)
  • 1 14-oz can full-fat coconut milk (use light for lighter eggnog)
  • 4-6 Tbsp maple syrup, plus more to taste (substitute up to half with coconut sugar)
  • 1/2 tsp ground cinnamon, plus more to taste
  • 1/4 tsp ground nutmeg, plus more to taste
  • 1 tsp pure vanilla extract
  • 1/8 tsp ground cardamom (optional)

FOR SERVING optional

Instructions

  • Optional: If making your own dairy-free milk, soak nuts of choice overnight in cool water or cover with hot water and soak for 1 hour. Then drain, rinse well, and add to a high speed blender along with desired amount of filtered water (for a creamier milk, we went with 3/4 cup (90 g) raw soaked cashews, 3/4 cup (95 g) raw soaked almonds, and 4 cups (946 ml) water as the recipe is written; adjust amounts as needed if adjusting serving size). Strain through a nut milk bag and set aside.
  • To a high-speed blender, add 3 cups (710 ml) dairy-free milk (as recipe is written, adjust amounts as needed if adjusting serving size), coconut milk, maple syrup (starting with the lesser amount), cinnamon, ground nutmeg, vanilla extract, and cardamom (optional).
  • Blend on high until creamy and smooth — 1-2 minutes. Then taste and adjust flavor as needed, adding more spices for warmth or maple syrup for sweetness.
  • For serving, enjoy cold, over ice, or hot by heating over medium heat until warm (we prefer chilled, no ice). Optionally, you can add 1/2 – 1 ounce bourbon per 1 cup (8-ounce) serving. This is optional, but a festive addition! Serve as is or with coconut whipped cream and a pinch more cinnamon or nutmeg.
  • Transfer remaining eggnog to a jar for storing. Leftovers should keep in the refrigerator up to 4-5 days. Or freeze into ice cubes and store up to 1 month. Shake well before serving — a little separation is natural.

Video

Notes

*Nutrition information is a rough estimate calculated with unfortified cashew milk, the lesser amount of maple syrup, and without optional ingredients.
*Prep time does not include making dairy-free milk. If making your own dairy-free milk, allow time for soaking, draining, and mixing.
*We also had success using this eggnog (bourbon / alcohol omitted) as a base for Golden Milk and our Matcha Latte. Because it’s thicker than your average dairy-free milk, we recommend slightly diluting with water for best results.

Nutrition (1 of 11 servings)

Serving: 1 half-cup servings Calories: 117 Carbohydrates: 7.5 g Protein: 1.1 g Fat: 9.2 g Saturated Fat: 6.2 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 44 mg Potassium: 16 mg Fiber: 0.3 g Sugar: 5.2 g Vitamin A: 0.4 IU Vitamin C: 0 mg Calcium: 14 mg Iron: 0.32 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!






  1. LCT says

    My daughter who is egg-free, gluten free and minimal dairy found this recipe. Minimalist baker, you have done it again. I don’t even think I liked eggnog and this was delicious. The only change we made to the recipe was halving it and I added a tad more nutmeg to mine. It was super and I even enjoyed warming it up like a latte. Great replacement for costly and unhealthy Starbucks treats.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  2. Christina MacDonald says

    Made this eggnog before Christmas, using coconut cream instead of the coconut milk to make it thick. Delicious!

  3. Margalit Friedman says

    My son, having been a chef at one time can be quite picky about what he eats or drinks. Needless to say, he complained that I gave him only half a glass and asked that I fill it to the top. For me, that says it all!

    I found this last minute so used boxed – organic – unsweetened almond milk and coconut milk and followed the instructions as written. We added brandy because that is what we had. It didn’t have the heaviness of traditional eggnog and maybe that’s one of the best parts. I love eggnog…and equally loved this one as well.

    Was there any left?? NO!! We loved it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Margalit. We are so honored that everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  4. elizabeth joseph says

    I thought I died and went to heaven; had made a smaller batch; had some left over and made a eggnog pudding for my dessert for myself. Thank you once again for this delicious treat.

  5. Caroline says

    My whole (non-vegan) family loved this recipe!! We always have traditional eggnog on Christmas Day, but I’m vegan and my sister is pregnant and can’t have raw eggs. We have this recipe a shot and it was a HUGE hit. I used soy milk because it’s a little thicker than almond milk and it gave it that traditional eggnog color! I also cut the amount of maple syrup in half because we don’t like our eggnog to be very sweet!

  6. Barb Chamberlain says

    I had cashew cream on hand because i make good-sized batches and freeze them in muffin tins. I used 4 of those (guessing that’s about 1.5 cups) and more coconut milk to achieve the same volume of liquid. Delicious.

  7. Brendan says

    It is the absolute best thing ever, way better then traditional ingredient ‘egg’nog. I will introduce it as Chai Milkshake at a party with lots of Vegans next time though as they were a bit shy of the name eggnog. Once they tried though, good feedback.

    Thankyou SO much for this one ? ahhhhhhhh mmmmmmmm

    I

  8. Barb Chamberlain says

    This was a big hit at our house last year. Making it again this holiday season. I used a commercial macadamia/almond milk blend I found at Trader Joe’s and it was delicious. Definitely doesn’t last 4-5 days because it’s gone long before that!

  9. Vanessa says

    Excited to make this for Christmas Eve! Is there a reason the almonds and cashews should be raw? I have tons of roasted unsalted cashews and almonds laying around but am wondering if I need to go buy the raw? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vanessa, we haven’t tried this with roasted, but it might work. Let us know if you give it a try!

  10. Lynn says

    I made a version of vegan eggnog that was nearly identical to this one, but with store-bought plant-based milk. (The recipes were based on a couple of vegan blogs… as an aside I’m sorry yours is no longer vegan but I still love your vegan recipes.) I added a pinch of turmeric to give it a slightly yellow color like traditional eggnog. I also added a pinch of the Indian “black salt” to give it a slight eggy flavor. I found the amounts etc very forgiving – it is going to be delicious however you make it!

  11. Ananda says

    I love, love, LOVE this recipe! First time making Nogg myself and it turned out amazing. I used Soymilk instead of cashew-almond blend but I will definitely do a cashew blend milk next time because the Soymilk left it a little thin. Also, I used agave instead of maple syrup and I only used 1 tablespoon but it could have definitely used some more. Next time, I’ll stick to the recipe! I was just using what I had on hand and I’m trying to incorporate lower sugar in my diet because of my pregnancy and all. Thanks so much for this recipe, it is beautiful!

  12. kim says

    As an egg-nog connoisseur, very curious how the egg nog will taste without eggs. I’ve made this the past six years and enjoy it to no end every single season. I will give this version a try this Christmas.

  13. Lauren says

    Hello! I love your blog! After reading the comments, I didn’t see this question asked and feel silly. I want to make my own but milk…in the video it shows adding the soaked nuts and liquid into the blender. Is that right? Thanks, can’t wait to try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, thanks so much! You’ll want to soak the nuts, drain them, and then add fresh water. You can find the full instructions for making the nut milk in step 1. Hope that helps!

  14. Sarah Chacon says

    I made a batch of this to bring to a holiday party and immediately made another after tasting it! I found that the coconut flavor was perfect and not overpowering. I also ended up adding more of all the spices to taste. Can’t wait to try it with bourbon!

    Side note: this was my first time using your cashew-almond milk recipe and I’ll definitely be making that again too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kirby, Feel free to double up on the dairy-free milk instead. We would suggest using homemade instead of store-bought so that you can make it thick. We would suggest a ratio of 2 cups soaked nuts to 6 cups water maximum to yield a good consistency. Hope that helps! Let us know if you give it a try!

  15. Annette says

    Made this recipe over the weekend and it was awesome. I had one glass plain and one glass with bourbon. Super easy to make and I will be bringing some on Christmas day with me for sure.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Annette. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  16. Emily R says

    I made this as directed. It was very yummy and creamy! Definitely has the flavour of coconut, but that’s not a bad thing in my world. I think I preferred it without the alcohol. I only have a Nutribullet, so had to do it in batches. It’d be much simpler in a big blender, but still worked out okay (including making the nut milks).

  17. Kylie says

    Can I add coffee to this recipe and use it for brekky? A festive coffee would be delish, would it blend ok or separate? I’ll try tomo regardless and let you know? ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work! Use bold cold brew coffee or espresso for best results otherwise it will water it down!

  18. Raymond D says

    My boyfriend and I made this for our friends holiday party. We added Brown Sugar Bourbon, and it was a hit with all the guests. We also used oat milk as our base. So delicious!

  19. Amanda Hunt says

    Wow! Was going to buy dairy free baileys for the festive period, this is so much better. We used oatly barista milk and it tasted just fine. Thank you for the recipe

  20. Jenna Sita Noonan says

    Just when I thought I couldn’t love Minimalst Baker even more… ***sigh*** ***heart-flutter***
    ; )
    Thank you for another amazing recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we haven’t tried that and aren’t sure. Maybe a protein powder that doesn’t have much flavor?

  21. Caron G says

    Hi! I am so excited about this recipe. Is there a suitable substitute for the coconut milk? I am not a fan of the taste of coconut milk and everything it goes in tastes like coconut. Any suggestions for a substitute? I would greatly appreciate it. BTW, I have made so many of your recipes and have never been disappointed. Your recipes are absolutely delicious!! Thank you for sharing them all!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aww, thanks Caron! Feel free to double up on the dairy-free milk instead. We would suggest using homemade instead of store-bought so that you can make it thick. We would suggest a ratio of 2 cups soaked nuts to 6 cups water maximum to yield a good consistency. Hope that helps! Let us know if you give it a try!

  22. Layane says

    This was my 1s eggnog ever!
    I had to adapt it a bit but I really like the recipe! I got bit confused about “1 14oz can” (I got it after that it is actually a full can) so added 1 cup of coconut milk, 1 tbs of cinnamon, entire cardamom grains and 3 shots of Sortilège whisky (already with maple syrup). It was less creamy but very smooth after 6 min blender.
    I drunk it warm and the leftover cold in the following morning. No whisky flavor and delicious! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience, Layane. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  23. Kat says

    If not using the make your own nutmilk version, could I just put it all in a pot on the stove, whisking, and gently warming (to incorporate the sugar)?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kat, we would recommend serving this cold, so if you decide to warm it, allow to cool overnight in the fridge. If using maple syrup, there’s no need to heat it to incorporate. But if using cane sugar, then yes, that might work. Let us know how it goes!

  24. Smatt says

    My family members have a nut allergy and we really would like to enjoy eggnog during these holidays, is there a way to make the eggnog without using nuts? And can you tell me what can be substituted for nuts that are in your other recipes. Thanks you, looking forward to making our vegan journey a success. You’re doing a great work keep it up.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we think oat milk could work in place of the dairy-free milk, but we would recommend including the coconut milk, if possible. Let us know if you give it a try! For the other recipes where you are looking for nut substitutes, feel free to comment directly on the recipe as it will vary.

  25. Lydia says

    A VEGAN EGGNOG!!! Yaayyy!! I will definitely be making this soon! My friend and I were just lamenting about how we love eggnog but all that lactose is a killer for our tummies. Thanks Dana!

  26. Jen says

    I love eggnog but am severely allergic to cashews. Is there a substitute I could use instead of cashew milk that will offer the same texture?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, we think it would work to sub almonds in place of the cashews in the dairy-free milk. Let us know if you give it a try!

  27. Jessica C says

    Has anyone had any luck utilizing or making cashew cream as a sub for coconut milk? Asking since I have a friend that has coconut allergies and vegan. Thx!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica, we think it would work to make a thicker cashew milk in place of the coconut milk. We would suggest a ratio of no more than 6 cups water to 2 cups cashews for making the homemade cashew milk creamy. Let us know if you do some experimenting!

  28. Katherine says

    Ooh, I think this is officially the year I try eggnog. I’d never heard anyone describe it as tasting “like melted ice cream” and now I’m sold. Love that it’s all done in the blender, too. Thanks for sharing this recipe!

  29. Alex says

    Have you attempted this recipe with oat milk? I’m new to the oat milk trend, but particularly appreciate how much creamier it can be than other non-dairy options. Do you think this recipe would work if all or part of the milks listed above were substituted in this way? Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alex, we haven’t tried this recipe with oat milk, but it might work to sub it in place of the dairy-free milk. We would still recommend using the coconut milk with it though. Let us know if you give it a try!