Easy Vegan Eggnog

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!

Course Drinks

Cuisine English

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 363kcal

Author Sally

Equipment

small saucepan

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

Vegan eggnog is best served chilled and will keep in the fridge for up to 3 days.

You can adjust the sweetness or spices (or rum!) to your taste before chilling.

The Flora Thickened Plant Cream is the best that I’ve tried, plus it also whips. You can find it in both Coles and Woolworths.

Nutrition