There’s something truly magical about a rich, creamy glass of eggnog that signals the start of the holiday season. That velvety texture, the warm spice of nutmeg, the comforting sweetness… it’s a hug in a mug! But what if you’re vegan, lactose-intolerant, or just want a lighter version? For years, I felt like I was missing out, until I cracked the code on this incredibly simple and unbelievably delicious Homemade Vegan Eggnog. Did you know that traditional eggnog dates back to medieval Britain, where it was a hot, milky ale-like drink? Our version is a little cooler and a lot kinder, but it captures all that classic festive spirit. This recipe is special because it requires zero cooking, is ready in under 2 minutes, and is an absolute hit with the whole family—no one will believe it’s vegan! If you loved my easy Vegan Peppermint Mocha for a quick caffeine kick, you’re going to adore this creamy, non-alcoholic treat that’s perfect for cozying up by the fire. So, let’s grab a blender and whip up a batch of this holiday cheer!
What is Homemade Vegan Eggnog?
So, you might be wondering, "What exactly is in vegan eggnog if there are no eggs or nog?" It’s a fair question! We’re taking a playful detour from tradition, creating a drink that winks at the classic but does its own fabulous thing. The name "eggnog" itself is a bit of a mystery, with tales suggesting it comes from "egg and grog" (an old word for rum). Our version, however, is all about creamy plant milk and cozy spices. They say the way to a person’s heart is through their stomach, and let me tell you, this dairy-free delight is the quickest path to festive joy I’ve ever found. It’s so good, it’ll make you question why you ever bothered with the complicated cooked versions. Ready to see what all the fuss is about?
Why You’ll Love This Homemade Vegan Eggnog
Get ready to fall head-over-heels for this drink, and here’s why:
Unbelievably Creamy & Rich: The star of the show is the luxuriously thick and creamy base. Using rich coconut milk creates a texture that rivals, and even surpasses, any store-bought carton nog. Each sip is a smooth, velvety experience with the perfect warm blend of nutmeg, ginger, and allspice that will have you feeling all the holiday vibes.
Incredibly Wallet-Friendly: Let's be real, store-bought vegan nog can be pricey and often contains a long list of stabilizers and additives. Making your own Homemade Vegan Eggnog is not only healthier but also incredibly easy on your wallet. With just a handful of simple pantry staples, you can whip up a big batch for a fraction of the cost, perfect for serving a crowd during the holidays.
Totally Customizable: This recipe is your perfect canvas! Prefer it sweeter? Add a little more maple syrup. Love a boozy kick? A splash of dark rum or bourbon at the end transforms it into a sophisticated cocktail for the adults. The flavorful toppings—like an extra dash of freshly grated nutmeg or a cinnamon stick—make it feel extra special. If you're a fan of customizing your drinks, you'll also love playing with the flavors in my Spiced Apple Cider.
Convinced yet? Let’s get blending!
How to Make Homemade Vegan Eggnog
This recipe is the definition of easy, delicious, and satisfying. It’s a one-blender wonder that comes together in literal minutes, delivering a rich, creamy, and perfectly spiced holiday treat that will become an instant tradition.
Key Ingredients for Homemade Vegan Eggnog
(Insert a high-quality, beautifully styled photograph showing a glass measuring cup filled with creamy white liquid, next to a bottle of maple syrup, a vanilla bean pod (or extract bottle), whole nutmeg with a microplane, ground ginger, allspice berries, and a small bottle of rum extract.)
Serves 2:
3 cups coconut milk or almond milk (coconut milk for a richer, creamier texture)
2–3 Tbsp maple syrup* (use 3 Tbsp for a more authentic, sweet nog taste)
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp allspice
1/2 tsp rum extract (optional, for that classic boozy note without the alcohol)
Serves 6:
9 cups almond or coconut milk
1/3–1/2 cup maple syrup
1 Tbsp vanilla extract
1.5 tsp ground nutmeg
3/4 tsp ground ginger
3/4 tsp allspice
1.5 tsp rum extract
Step-by-Step Instructions
Combine the Ingredients: Add your chosen plant milk, maple syrup, vanilla extract, ground nutmeg, ground ginger, allspice, and the optional rum extract directly into your blender pitcher.
Blend Until Smooth: Secure the lid on your blender and blend on high speed for 30 to 60 seconds. You want to ensure all the spices are fully incorporated and the mixture is frothy and well-combined.
Serve Immediately: Pour the freshly blended eggnog into glasses. For that perfect festive finish, sprinkle a little extra ground nutmeg on top of each serving. Enjoy it cold for a refreshing treat!
What to Serve Homemade Vegan Eggnog With
This vegan eggnog is a superstar on its own, but it also plays well with others! Serve it alongside a platter of holiday cookies like gingerbread men or sugar cookies. It’s the perfect companion to a slice of rich dairy-free pumpkin pie or pecan pie. For a full holiday brunch, pair it with savory dishes like tofu scramble or vegan quiche to balance the sweetness.
Top Tips for Perfecting Homemade Vegan Eggnog
For the Ultimate Creaminess: Full-fat canned coconut milk is the gold standard for a thick, luxurious nog that mimics the traditional fat content. For a lighter version, use almond milk, but know it will be less rich.
Spice it Your Way: Feel free to adjust the spices to your liking. A pinch of cinnamon or a tiny scrape of fresh ginger can add a lovely complexity.
Sweeten to Taste: Always start with the lesser amount of maple syrup, blend, then taste. You can always add more, but you can’t take it out!
The "Cooked" Feeling: If you prefer a warm eggnog, gently heat the blended mixture in a saucepan over low heat, stirring constantly. Do not let it boil.
Storing and Reheating Tips
Store any leftover Homemade Vegan Eggnog in the refrigerator in a tightly sealed container, like a large mason jar. It will stay fresh for up to 1 week. Because the ingredients can separate when sitting, always give the jar a good shake or a quick re-blend before serving again. This recipe is not ideal for freezing, as the texture of the plant milk can change upon thawing. For the best taste and texture, enjoy it fresh within a few days.
