A simple and delicious plant-based twist on this traditional thick and creamy eggnog. A delicious drink to enjoy with friends and family this holiday season. Naturally gluten-free, dairy-free, egg-free, and refined sugar-free. Can be embellished with alcohol, if desired.
When I was a kid, one of the best perks during the holidays was Farmstores Eggnog. Unlike any other eggnog, it tasted like sweetened condensed milk and was ultra creamy and smooth. Despite a milk allergy and being lactose intolerance, I couldn’t get enough. Thankfully, Farmstores Eggnog was only available during the Christmas holiday season. My body didn’t appreciate it as much as my tastebuds.
In the years since, I’ve attempted to make my own eggnog several times – with and without success. After transitioning to a plant-based lifestyle, I have created this delicious Creamy Vegan Eggnog and wanted to share it with you.
However, Creamy Vegan Eggnog is quite different than my nostalgic childhood eggnog treat. For starters, my version doesn’t contain any dairy or eggs. I admit that it doesn’t taste like condensed milk; though it truly is thicker and creamier than the commercial vegan eggnog out there. And it perfectly suits my cravings.
The primary ingredient used to make this Creamy Vegan Eggnog is plant milk. You can use any non-diary milk to make this eggnog, including my Coco+Nut Mil or any other non-dairy plant milk. Oat + Nut Milk is another great option for this Creamy Vegan Eggnog since the oats add a silky smooth texture when heated without the use of butter and eggs. However, I recommend decreasing the cornstarch by half a tablespoon to avoid it from being too thick.
The other three ingredients used to create this delicious Creamy Vegan Eggnog is cornstarch, sugar, and turmeric. The cornstarch is used as a thickening agent. Sugar is used as a sweetener. I recommend raw sugar, though you can use any kind of sugar you have on hand and prefer. Just know that coconut or date sugar will result in a dingy tannish color. And I’m not sure how artificial sweeteners work in this.
The turmeric adds a slight tint of yellow coloring reminiscent of traditional eggnog. The egg yolks add a golden hue that most associate with classic eggnog. So whether you choose to use turmeric or do without is up to you. You should know that this recipe calls for a dash of turmeric. It’s equivalent to 1/16th of a teaspoon. It’s really just a sprinkle. A teeny sprinkle. The color will develop after it cools. I don’t know why this is the case, but the color is deeper and brighter after a little time. So a little goes a long way, even if it doesn’t seem to be initially. Trust me on this.
And finally!! The flavors in this Creamy Vegan Eggnog are pure vanilla extract, a tough of nutmeg, and a little rum flavoring. I think it’s the perfect balance and really makes a nicely balanced dessert beverage. If you like cinnamon, I won’t judge too much…
And of course, if you prefer using actual rum, I am not going to stand in your way. You can use as much or as little as you like. In fact, for the grown-ups enjoying this eggnog, you also have the option to stir in one ounce bourbon, spiced rum, cognac, whiskey, or a combination for each 8-ounce serving. Simply adjust to personal taste and preference.
To serve this Creamy Vegan Eggnog, you have a few options. You can serve it warm, at room temperature, or chilled. It really depends on your mood and personal preference. Regardless of whether it’s hot or cold, I love serving it with fresh coconut cream and a sprinkling of ground nutmeg. It just adds a touch of whimsical magic to this holiday classic.
If, by chance, you have any remaining eggnog, be sure to store it in an air-tight container in the refrigerator for up to five days. I like storing mine in a quart-sized mason jar. And if you really want to step up your breakfast game, top a batch of eggnog pancakes with this Creamy Vegan Eggnog. It does not disappoint. So so good!
I hope you enjoy this Creamy Vegan Eggnog as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
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Ingredients
- 2½ Tbsp cornstarch*
- ⅓ cup raw sugar (or coconut sugar)
- 4 cups non-dairy milk**
- dash of turmeric (optional – for coloring)
- ½ tsp vanilla extract
- ¼ tsp nutmeg
- 1 tsp rum flavor extract (or liquor to taste) (optional)***
- Garnish with non-dairy whipped cream and nutmeg (optional)
Instructions
- In a large sauce pan, whisk together the cornstarch and sugar until combined.
- Whisk in the milk and turmeric (if using).
- Turn the heat on to medium to medium-high until the mixture thickens, while stirring occasionally, about 10-15 minutes. It should be the consistency of a thin sauce or gravy.
- Remove from heat and stir in the vanilla, nutmeg, and rum extract.
- Cover and store in the refrigerator for at least 6 hours or until you’re ready to enjoy, up to one week.
- To serve, pour eggnog into an 8-ounce glass and stir in optional liquor (if using). Adjust taste to preference.
- Top with non-dairy whipped cream and a dash of nutmeg, if desired.
Notes
* I recommend using cornstarch in this recipe. Arrowroot starch does work, but the texture is more gelatinous.
** You can use any non-diary milk for this eggnog, including my Coco+Nut Milk. Oat + Nut Milk is another great option for this since the oats and nuts used in the milk contain healthy fats and adds a silky smooth texture without the use of butter and eggs. ** If using Oat + Nut Milk, decrease the cornstarch to 2 Tbsp to avoid being too thick.
*** For the grown-ups enjoying this eggnog, you have the option to stir in 1 ounce bourbon, spiced rum, cognac, whiskey, or a combination for each 8-ounce serving. Adjust to personal taste and preference.
Creamy Vegan Eggnog
Equipment
- stovetop
Ingredients
- 2½ Tbsp cornstarch*
- ⅓ cup raw sugar or coconut sugar
- 4 cups non-dairy milk**
- dash of turmeric optional – for coloring
- ½ tsp vanilla extract
- ¼ tsp nutmeg
- 1 tsp rum flavor extract or liquor to taste (optional)***
- Garnish with non-dairy whipped cream and nutmeg optional
Instructions
- In a large sauce pan, whisk together the cornstarch and sugar until combined.
- Whisk in the milk and turmeric (if using).
- Turn the heat on to medium to medium-high until the mixture thickens, while stirring occasionally, about 10-15 minutes. It should be the consistency of a thin sauce or gravy.
- Remove from heat and stir in the vanilla, nutmeg, and rum extract.
- Cover and store in the refrigerator for at least 6 hours or until you’re ready to enjoy, up to one week.
- To serve, pour eggnog into an 8-ounce glass and stir in optional liquor (if using). Adjust taste to preference.
- Top with non-dairy whipped cream and a dash of nutmeg, if desired.