This easy vegan eggnog is so smooth and creamy – it’s the perfect indulgent holiday drink! Filled with the spiced flavours of cinnamon and nutmeg and finished with a splash of rum for that little bit extra, this is a must make this holiday season.
With just a few key ingredients, it’s super easy to create this festive drink without the need for eggs or dairy!
Every year at Christmas time I see the cartons of eggnog in the supermarket and I really really want to try it, but being that they contain so much dairy, it’s an absolute no from me. So I decided to make it myself this year!
I originally was just going for a dairy free version, but the idea of drinking eggs started to really give me the ick (surely it’s not just me?) so I decided why not just make a vegan version that is both dairy free and egg free. So that’s exactly what we have here and it’s so good! It may just be my new favourite holiday drink!
This vegan eggnog, or just nog really, is so creamy and just luscious in your mouth. Keeping up the indulgent vibes, is that I have made this a spiked version because I love a little rum after dinner at Christmas time, but you can leave that out if you don’t drink alcohol.
Even if you’re not vegan, definitely give this version a try as without eggs it’s so simple to make and is the perfect dessert. My husband and I have been having it all week as I’ve been testing the recipe and it’s such a fun and special treat, we always look forward to it!
If you love a rich and creamy drink around the holidays, then you also need to make a batch of my vegan baileys – it’s so delicious and sure to be a favourite. It also makes a wonderful gift!
Key Ingredients
You’ll need a few key ingredients to still create a smooth and creamy eggnog without eggs or dairy.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Almond milk – I like almond milk in this recipe as I find it helps give a smooth finish without any strong additional flavours. Make sure to use one that is unsweetened, without any added sugars. Feel free to substitute with any plant-based milk you like though.
- Plant-based cream – the Flora Thickened Plant Cream is the best that I’ve tried. You can find it in both Coles and Woolworths, but if you can substitute with full-fat, canned coconut milk instead. The Flora plant cream also whips which is perfect for topping your vegan egg nog.
- White sugar – for sweetness. This version isn’t overly sweet but if you want it sweeter, feel free to adjust.
- Cornflour – also known as corn starch. Just a tiny bit is going to help thicken the nog just that little bit and help give us that creamy texture that would usually be achieved by the eggs.
- Spices – I like a combination of cinnamon and nutmeg for that more traditional flavour. The spices are not overpowering in this recipe but if you want a stronger spiced flavour, feel free to increase the quantity or add in a pinch of cloves as well.
- Vanilla extract – adds flavour.
- Rum – I love a spiked drink in the evening at Christmas, but if you don’t drink or want this to be a family friendly drink, leave it out and increase the spices to taste. Use any rum you like, but a spiced rum like Kraken is a great option.
- Turmeric – completely optional, but a tiny pinch of turmeric transforms the nog from being bright white, to having that yellowly colour that you’d expect from a classic eggnog due to the egg yolks.
Step-By-Step Instructions
Vegan eggnog is so ridiculously simple to make. You have about 15 minutes of prep/cooking time, then it’s just about waiting until it’s chilled in the fridge for the best taste and texture.
Start by putting most of the ingredients into a small saucepan. This recipe makes enough to serve 4, but you can double the batch if needed, just make sure to choose a saucepan that will fit the amount of liquid.
As you heat the milk and cream mixture, make sure to continuously whisk so that the spices and cornflour don’t clump and infuse with the liquid. Once the mixture reaches a slow boil, turn it down and simmer for another 8 minutes approximately to slightly thicken.
Take the pot off the heat and mix in the vanilla extract and rum and then set aside in the fridge to chill completely.
🤓Tip! Make sure to add the alcohol if using, AFTER the eggnog has cooked on the stove. This ensures the alcohol doesn’t cook out and you get that warm, hum of the rum.
Once the vegan nog is cold you can serve. It’s absolutely perfect as is, but to make it extra special and festive, serve in a pretty glass topped with whipped vegan cream, grated fresh nutmeg, and a cinnamon stick.
Recipe FAQs
Dark or spiced rum is really delicious with the flavours of cinnamon and nutmeg. However, you can use any rum you like or even use bourbon, depending on what you like to drink.
Absolutely! As written, the recipe serves 4, but you can easily double or triple the ingredient quantities, making sure to use a larger saucepan for cooking. Adjust the cooking time slightly as needed to ensure the mixture heats and thickens properly.
The turmeric is completely optional and you cannot taste it. A very small amount is used to mimic the golden colour of traditional eggnog. It’s honestly just about giving the drink that traditional holiday look.
Yes! Vegan eggnog can be made up to 2–3 days in advance and stored in an airtight container in the fridge. Just give it a whisk before serving to recombine any separated ingredients.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More festive favourite recipes:
Vegan Choc Ripple Cake
Rum Balls (Dairy-Free)
Vegan Gingerbread Men
Chocolate Puff Pastry Christmas Tree
Easy Vegan Eggnog
Equipment
Ingredients
- 2 cups almond milk or other plant-based milk of choice
- 1 cup plant-based cream
- ½ cup white sugar/granulated sugar
- 2 teaspoons cornflour/cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Punch turmeric optional
- 2 teaspoons vanilla extract
- ¼ cup rum
To serve:
- Plant-based cream whipped
- Whole nutmeg
- Cinnamon sticks
Instructions
- Add the almond milk, plant-based cream, white sugar, cornflour, cinnamon, nutmeg, and a pinch of turmeric (if using) to a small saucepan over medium heat. Whisk the mixture well as it comes to a boil.
- Reduce the heat to a simmer and continue whisking occasionally for about 8 minutes, or until the mixture has slightly thickened and is smooth.
- Remove the saucepan from the heat and stir in the vanilla extract and rum. Set aside to cool, then transfer the mixture to a jug or container and refrigerate until completely chilled.
- Before serving, whisk the chilled eggnog to recombine if any separation has occurred. Pour into glasses and top with whipped plant-based cream, freshly grated nutmeg, and a cinnamon stick.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Elizabeth Gill says
Full of flavour. Absolutely delicious ❤️.