Easy And Delicious Vegan Eggnog For The Holidays

Easy And Delicious Vegan Eggnog For The Holidays
Eggnog is something people love or hate, there’s no in between really.  In its traditional form, eggnog is a rich, creamy, sweet, often very caloric holiday drink that can be served either hot or cold, enjoyed straight-up or spiked with rum, whisky or Kahlua, and typically served with whipped cream and a dash of nutmeg on top. The commonly held belief is that eggnog is a tradition brought to the United States from Britain and dates back to the medieval times; but after that, history gets a bit cloudy.  There is evidence to suggest that wine and ale were the original ingredients in this popular holiday drink  and it was typically more common among the upper classes, as milk was an expensive commodity at the time.  In America, the less expensive and more readily available spirit rum was added to replace wine.  Rum, in Colonial America, was often called “grog” which led to “egg-and-grog,” which eventually became “eggnog.”  Americans quickly fell in love with eggnog, even George Washington was a big fan favoring the heavily spiked version consisting of rye whisky, rum and sherry.  Eggnog is the perfect drink around Christmas time, nothing too fancy, easy to make for groups and a delicious treat that goes extremely well with a cookie.

I have come to appreciate eggnog now and again, if it’s a good one and if it’s spiked.  However, I don’t like the high dairy fat quality so I decided to work on a dairy-free vegan alternative to the festive holiday drink.  As with eggnog generally, this vegan eggnog is not for everyone.  But keep an open mind, you may be surprised just how tasty it is.
vegan eggnog

For this recipe, I use unsweetened almond milk.  If you are feeling adventurous, you can actually make homemade almond milk yourself.  However, I did not—I opted for a “quick” nog that I can whip up within a reasonable timeframe.  I added traditional spices like cinnamon, nutmeg and vanilla, but I lowered the sugar and added dates.  I also added shredded coconut and almonds to add more flavor and to help with thickening.  Just to warn you, there is some blending and straining here, but I was pretty pleased with the outcome.  I like my nog served chilled, although the taste is wonderful warm as well.  I also like rum added to mine; not a ton, just a touch to kick it up a notch, since it is a holiday drink after all.  To keep it vegan and healthier, I also skip the whipped cream, but feel free to add that if you prefer.  Cheers and happy holidays to all!

vegan eggnog

Vegan Eggnog

December 22, 2017
: 5cups
: 10 min
: 30 min
: 40 min
: easy


  • 1 (48-ounce) container unsweetened almond milk
  • 1/2 cup raw unsweetened shredded coconut
  • 1/4 cup sliced almonds
  • 1/2 cup sugar
  • 5 dates, pitted and chopped
  • 1 whole vanilla bean, split lengthwise and beans scrapped
  • 2 whole cinnamon sticks
  • 1/4-1/2 teaspoon ground nutmeg, plus more for garnish
  • 2 teaspoons vanilla extract
  • 5 tablespoons dark rum (optional)
  • Step 1 In a large saucepan add the almond milk, coconut, almonds, sugar, dates, split vanilla bean and seeds, cinnamon sticks, nutmeg and vanilla extract. Place over medium heat and slowly bring to a simmer, whisking occasionally.
  • Step 2 Once simmering, reduce the heat to low and cook for 20 minutes. Be careful not to boil.
  • Step 3 Turn off the heat and let steep for 10 minutes. Remove the vanilla bean and cinnamon sticks and discard.
  • Step 4 Using a kitchen blender, and working in batches, blend the eggnog on high for about 1 minute. Stain the eggnog through a fine chinois (strainer) into a glass or metal bowl. Using a wooden spoon, gently press the strained solids firmly against the chinois to extract as much liquid and flavor as possible.  Dispose of the solids. Repeat this process with the remaining mixture.
  • Step 5 Chill the strained eggnog for at least 1 hour or more if serving cold
  • Step 6 To serve, stir about 1 tablespoon of rum per 1 cup of eggnog. Ladle into serving glasses and garnish with a dash of nutmeg on top. If serving warm, add the run and enjoy right away.

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