Spiked or not, this simple Vegan Eggnog will be the talk of your next holiday party. It’s SO delicious and super easy to make, you may be tempted to make this recipe all year round!
Why this recipe works
- Using only simple ingredients and a blender, this eggnog could not be easier to make. Consider doubling and tripling the recipe for parties or bigger groups!
- The use of ground nutmeg, cloves and turmeric gives this eggnog a festive bunch of flavor. Your tastebuds will be jumping for joy!
- My vegan eggnog recipe uses only classic plant-based pantry staples. In fact, chances are you have everything you need in the kitchen right now! Plus, there are a couple subtly different versions you can make for a drink that will really ‘nog your socks off 🙂
What is this eggnog made of?
Simple – just oat milk, spices and maple syrup! No coconut milk or egg replacer here.
You can easily find oat milk in the refrigerated section of your grocery store. Go for the full fat type for this recipe.
How to Make Vegan Eggnog in 3 Steps
- Blend all ingredients in a blender for 30 seconds or until frothy.
- If you have time, chill the eggnog in the fridge for a couple of hours before serving.
- Pour into glasses and dust the top of each glass with ground nutmeg. Enjoy!
Looking for More Vegan Holiday Recipes? Then You Have to Try My:
- Sweet n’ Salty Maple Walnuts
- Peppermint Chocolate Chunk Brownie Cookies
- Soft and Chewy Vegan Ginger Snaps
Recipe Tips and Variations
- If you prefer your eggnog on the colder side, chill in the fridge for at least 1-2 hours.
- Be sure to purchase full fat oat milk. I use Oatly brand.
- This vegan eggnog recipe includes alcohol, either dark rum or bourbon. However, feel free to omit and make eggnog without alcohol, if you like.
- For a slightly thicker drink add 4 Tablespoons of unsalted creamy almond butter. You’ll hardly taste it, if at all!
Frequently Asked Questions
I like to make eggnog with oat milk for its rich and creamy consistency. However, you can certainly use other plant-based beverages! Soy milk, almond milk, and cashew milk are also good options as they tend to be on the creamier side as well.
Keep stored in an airtight container or mason jar in the fridge and enjoy within 4 days.
As-is this vegan eggnog recipe make four 8-oz servings. Easily double or triple the recipe for however many servings you need. Fill a punch bowl and serve with a ladle and cups as an enticing holiday centerpiece, and then allow guests to help themselves!
Killer Vegan Eggnog
Ingredients
- 4 c. full fat oat milk (948 ml), I use Oatly brand
- 1 tsp. ground nutmeg
- 1 tsp. vanilla extract
- 1/4 tsp. ground cloves
- Scant 1/4 tsp. turmeric
- 1/8 tsp. salt
- 1/2 c. + 3 Tbsp. maple syrup (164 ml)
- 1/4 c. + 2 Tbsp. dark rum or bourbon (90 ml), optional
- Note: For slightly thicker eggnog add 4 Tbsp. unsalted creamy almond butter
Instructions
- Blend all ingredients in a blender for 30 seconds or until frothy. For colder eggnog, chill for at least 1-2 hours before serving.
- Pour into glasses and dust the top of each glass with nutmeg.
Notes
- If you prefer your eggnog on the colder side, chill in the fridge for at least 1-2 hours.
- Be sure to purchase full fat oat milk. I use Oatly brand.
- This vegan eggnog recipe includes alcohol, either dark rum or bourbon. However, feel free to omit and make eggnog without alcohol, if you like.
- For a slightly thicker drink add 4 Tablespoons of unsalted creamy almond butter. You’ll hardly taste it, if at all!
Served this to my coworkers, and they liked it better than the real thing! SOOOO GOOD!
Thank you – so happy to hear everyone loved it!
This is not nog, where is the protein?
Hi, in my opinion, protein isn’t what makes great “egg nog” type drinks – it’s the flavor and the fat. Egg yolks are high in fat, which is why they are used in egg nog. With my recipe, I call for full fat oat milk (not the low fat type) with the option of adding almond butter for extra richness.
This is excellent. I omitted bourbon and added applesauce instead of almond butter. So yummy.
Thanks,Renee! So happy you liked the recipe.
Best eggnog I’ve ever had! Thank you for sharing your recipe with us. Made it exactly as recipe reads and it was perfect!
So happy to hear it, Barb! Thank you so much for taking the time to comment. Happy holidays!
This recipe is amazing. I made it with almond milk.Thank you so much for sharing!
So glad you liked it, Missy! Thanks for taking the time to share your thoughts. 🙂