10-minute Easy Vegan Eggnog

This 10-minute Easy Vegan Eggnog recipe is your perfect holiday drink – rich and indulgent, creamy, and plant-based. Just 6-ingredients!

I don’t often share drink recipes, because we rarely drink fancy drinks – we’re big fans of water! But, during the festive season, we often indulge in rich beverages like hot chocolate, mulled wine (we have a recipe for mulled wine here), or holiday gin.

For a change, try this Easy Vegan Eggnog, made without eggs and milk in just 10 minutes! To add that extra touch, incorporate bourbon whiskey, or omit it for a kid-friendly version.

Easy Vegan Eggnog Ingredients

This recipe only needs about 6 main ingredients to make, which are:

Cashew Milk: is the dairy-free base of the drink and provides a creamy and slightly nutty flavor, contributing to the smooth texture. In this recipe, this is the drink of choice, but in a pinch, you can swap it for almond milk.

Coconut Milk: as the cashew milk is not very thick, we add some coconut milk to the drink, which adds richness and a hint of coconut flavor. It also enhances the creaminess of the drink making it rich and indulging. 

Maple Syrup as a sweetener. It brings a natural sweetness with distinct caramel undertones, adding depth to the overall flavor of the drink.

Cinnamon: adds a festive tone to the drink, with warm and spicy notes. 

Nutmeg: is a classic holiday spice that complements the other chosen flavors

Cardamom: brings a distinctive, exotic element to the eggnog, enhancing its complexity. Its warm and citrusy undertones complement the overall festive theme.

Additionally, if you want to kick things up, we recommend adding some alcohol to it, like bourbon whiskey.

To make the drink look fancier add some whipped coconut cream on top along with a dust of cinnamon. To make this topping you will need:

Coconut Cream: you will need a can of thick coconut milk that you chill overnight. This will help separate the thick coconut cream from the thin coconut water. Use only the coconut cream and save the coconut water for other uses.

Vanilla Extract will add sweetness and aroma.

Powdered Sugar will help solidify the whipped coconut cream and add sweetness.

Cinnamon: adds a finishing touch and ties the flavors together.

How to make this 10-minute Vegan Eggnog

Creating this vegan eggnog is a breeze.

Grab a big blender, and let’s get started on this creamy drink. Pour in the cashew milk, add a can of coconut milk (we want the thick cream and also the coconut water), pour in some maple syrup, and sprinkle in some cinnamon, nutmeg, and ground cardamom. Now, if you’re feeling a bit cheeky, go ahead and throw in some whiskey – it adds a little magic. But hey, if whiskey’s not your jam, don’t worry; you can always mix it in later, right before serving.

Hit that blend button until everything becomes velvety creamy and rich. Once you’ve reached that perfect creamy consistency, pour it into a pitcher and let it chill in the fridge for a cool two hours.

If you don’t have a powerful blender, don’t worry! You can get the same result using a stick blender!

Now, let’s talk about the cream. Pull out that can of coconut milk you’ve had cooling in the fridge (I always keep a can refrigerated, you never know when you are going to need it!). Scoop out the thick cream from the top and pop it into a bowl. Take your hand mixer, and give it a whirl for a few minutes – you want it light and fluffy, like the dreamiest whipped cream. Add a dash of vanilla and a sprinkle of powdered sugar for that extra oomph, and whip it up again.

When it’s showtime, pour that chilled vegan eggnog into your favorite glasses. Crown it with a dollop of that heavenly whipped coconut cream, sprinkle a bit of powdered cinnamon on top, and voilà – you’ve got yourself a masterpiece.

Sit back, take a sip, and let the festive vibes roll in. Cheers, my friends! 🌟🥂

Serving suggestions

This Vegan Eggnog is the perfect drink to serve this holiday season! Make a pitcher of this vegan eggnog, then top each serving glass with some whipped coconut cream and a dust of cinnamon for extra flavor and presentation.

You can also garnish the drink with a cinnamon stick, which is not only decorative but can serve to stir the drink as well!

You can also try adding a drizzle of vegan caramel syrup on top for more flavor and sweetness.

Don’t forget to add some bourbon or rum to the drink if you are in the mood for a spiked version. You can also offer a small bottle of bourbon or rum on the side so guests can add their preferred amount. This way you also keep the drink alcohol-free and thus kid-friendly. 

Make sure you choose pretty and festive glasses for the best presentation.

This vegan eggnog can be served chilled over ice or warmed for a cozy experience.

Storage tips

Storing this vegan eggnog is easy! Here’s the lowdown:

After you’ve had your fill of holiday cheer, cover that pitcher with a snug lid. This keeps your eggnog from getting any funky fridge odors and maintains its freshness. Or transfer it to a bottle and pop a lid on.

Place the pitcher into the coldest part of your fridge. You want it nice and chilled for whenever the eggnog cravings strike.

Ideally, you will want to consume your stored vegan eggnog within a week to keep it fresh.

If you’ve got any leftover whipped coconut cream, store it separately in a sealed container. It can hang out in the fridge for about 3-4 days.

Before pouring yourself another glass, give the eggnog a gentle shake or stir. This helps blend any settled spices and keeps the consistency just right.

Remember, freshness is the key to a fantastic eggnog experience. So, keep it cool, shake it up, and enjoy the creamy goodness whenever you please.

More similar recipes:

Mulled Red Wine

Orange Raspberry Mimosa Cocktail

Easy Strawberry Champagne

Spiced Red Wine Poached Pears

This recipe is sponsored by Hofer Slovenija.