Get the Recipe: Vegan Eggnog
This vegan eggnog recipe is warm, cozy, thick and so creamy! It takes less than 5 minutes to make. This smooth eggnog is great for Christmas, the holiday season, and winter days. It is gluten free, Paleo, dairy free, vegan, egg free, nut free and refined sugar free!
Ingredients
- 3 cups oat milk
- 13.5 ounces canned coconut cream
- 3 tbsp pure maple syrup
- 1 tsp cinnamon
- ¼ tsp nutmeg, plus more for garnish
- ½ tsp vanilla extract
Instructions
- First, add all ingredients to a large skillet over medium heat.
- Continue whisking as mixture begins to bubble. Do not let it fully boil.
- Allow mixture to bubble for 2 to 3 minutes, constantly whisking. Cook until mixture is frothy and creamy.
- Finally, remove from heat. Pour into jars or glasses. Either serve immediately or wait until it has cooled down. Then chill before serving.
- Lastly, top with extra nutmeg if desired.
Notes
- I recommend using oat milk instead of another vegan milk. It tends to be more naturally creamy than almond milk, cashew milk or coconut milk.
- Use coconut cream. It is very thick and makes this eggnog more creamy. Do not substitute for regular coconut milk.
- Continue whisking as mixture cooks and thickens.
- Do not let it fully boil. It should be lightly bubbling.
- This eggnog can be served warm or chilled.
- Store leftovers in the fridge for up to 4 days.
Calories: 420kcal, Carbohydrates: 35g, Protein: 6g, Fat: 35g, Saturated Fat: 29g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Sodium: 90mg, Potassium: 437mg, Fiber: 4g, Sugar: 23g, Vitamin A: 371IU, Vitamin C: 3mg, Calcium: 291mg, Iron: 4mg