This recipe was a last minute add, I didn’t plan to post it this week but when I made it again this morning and so many people messaged me on Instagram about it, I knew I had to give it to you before Christmas.  I make this well into February, kicking it off for the season for the holidays.
I have always loved the taste of eggnog, there’s really nothing like that luscious, rich goodness. (Martha is known for serving her classic eggnog in a giant silver bowl every year for Christmas entertaining). However, I can usually only have it once or twice a season because of that. I wanted something that would be a nod to my favorite festive drink, without the heaviness. Does it taste exactly like classic eggnog? No. Does it fit the bill? Yes, at least it definitely does for me. Â
“What else can I use?”
- If you don’t have unsweetened vanilla almond milk, you can use sweetened vanilla or plain almond milk.
- Feel free to use light coconut milk instead of the full fat.
- Want to make it boozy? Add some bourbon and/or rum to the eggnog when blending.
I hope you love this recipe, and that it brings you joy and cozies this holiday season. Â
Easy Vegan Eggnog
Equipment
- High speed blender
Ingredients
- 4 cups unsweetened vanilla almond milk
- 1 can full fat coconut milk (13-14 oz.)
- 6 tbsp maple syrup
- 1 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- coconut or regular whipped cream (for topping) optional
Instructions
- Add all ingredients to a high speed blender.
- Blend for 1-2 minutes until frothy.
- Pour into small glasses and garnish with whipped cream and a pinch of ground nutmeg, if using.
- This makes a large batch and keeps for a week in the refrigerator.
