Drinks · Indian
100% vegan
Drinks · American
Spiced Vegan Eggnog
★★★★★★★★★★ No reviews yetA thick, creamy egg-free nog of oat milk and coconut cream, warmly spiced with nutmeg and cinnamon. Serve it cold or warm, with or without a splash of rum or brandy.
Prep5 min
Cook10 min
Total15 min
Serves4
LevelEasy
Method
- Whisk the cornflour with about 60 ml of the oat milk in a saucepan until smooth.
- Whisk in the rest of the oat milk, the coconut cream, maple syrup, spices and salt.
- Bring to a gentle simmer over medium heat, whisking constantly, and simmer for 2–3 minutes until slightly thickened.
- Take off the heat and stir in the vanilla.
- Serve warm, or cool and chill for at least 2 hours (it thickens further as it cools).
- Stir in the rum, bourbon or brandy just before serving, if using, and dust each glass with nutmeg.
Tips, storage & swaps
No eggs needed: the cornflour and coconut cream give the custard-like body that egg yolks provide in a traditional eggnog.
Gluten-free: use an oat milk labelled gluten-free, or soy milk.
Frothy finish: blend for 20 seconds just before serving.
Keeps for 3 days in the fridge; whisk before serving.
Bartender’s note on vegan spirits: most distilled spirits contain no animal products. Problems are more likely with cream liqueurs (dairy), honey liqueurs, some red bitters and aperitifs that were historically coloured with carmine (E120), and wines, beers and fortified wines fined with isinglass, gelatin, casein or egg white. Check labels and producers’ statements; see our guides to isinglass and wine fining on itsvegan.org/is-it-vegan.
Every recipe on itsvegan is 100% plant-based: no meat, fish, dairy, eggs, honey or gelatin. Always check packaged ingredients such as chocolate, bread and wine for hidden animal products.
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Recipe from itsvegan.org — https://itsvegan.org/recipe/vegan-eggnog