Easy Homemade Vegan Eggnog
This easy homemade vegan eggnog recipe is the perfect holiday drink – It’s creamy, delicious, dairy-free and healthier than traditional eggnog!
Why you’ll love this recipe
This easy, comforting and creamy homemade Vegan Eggnog is flavorful and delicious. Made with simple and minimal ingredients, this egg-free and dairy-free eggnog is a healthy alternative to the traditional holiday delight! (Spiked eggnog option included)!
Ingredients for this Homemade Vegan Eggnog Recipe
To make this super easy Vegan Eggnog you will need:
- Coconut milk
- Coconut cream
- Raw cashews
- Granulated sugar
- Vanilla extract
- Ground cinnamon
- Nutmeg
- Captain Morgan’s Spiced Rum (optional)
How to make Christmas Vegan Eggnog
This Vegan Eggnog is sooooooo easy to make! All you have to do is:
- Add all ingredients, except the rum, into a blender and blend until smooth.
- Bring a medium size pot to medium heat and add the blended ingredients.
- Bring to a boil and reduce heat to low. Make sure to keep whisking, so it doesn’t get lumpy. Cook for about 10 minutes. Set aside and let cool off.
- Once cooled off, blend again and then pour through a strainer, to remove all lumps.
- Add your spiced rum (optional)
- Serve cold and enjoy!
TIP! It’s great if you can have the coconut milk sit in the fridge for at least 30 minutes, as this will help thicken the eggnog immediately. Otherwise it will thicken in the fridge.
Other Christmas recipes to try
- Christmas Double Chocolate Biscotti
- Christmas Peppermint Bark
- Christmas Gingerbread Cookies
- Christmas Snickerdoodle Cookies
- Christmas Salad Recipes
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Easy Homemade Vegan Eggnog Recipe
This easy vegan eggnog recipe is the perfect Christmas drink - It’s creamy, delicious, dairy-free and healthier than traditional eggnog!
Ingredients
- 1 ½ cup coconut milk
- ½ cup coconut cream
- ¼ cup raw cashew
- 1/3 cup granulated sugar
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- 1/3 cup spiced rum (optional)
Instructions
- Add all ingredients, except the spiced rum, into a blender and blend until smooth.
- Bring a medium size pot to medium heat and add the blended ingredients.
- Bring to a boil and reduce heat to low. Make sure to keep whisking, so it doesn’t get lumpy. Cook for about 10 minutes. Set aside and let cool off.
- Once cooled off, blend again and then pour through a strainer, to remove all lumps.
- Add your spiced rum (optional)
- Serve cold and enjoy!
Notes
TIP! It's great if you can have the coconut milk sit in the fridge for at least 30 minutes, as this will help thicken the eggnog immediately. Otherwise it will thicken in the fridge.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 453Total Fat: 28gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 26mgCarbohydrates: 41gFiber: 1gSugar: 36gProtein: 4g
The provided nutrition information is an estimate and it does not take brands into account. I use an automatic API to calculate this information.
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