How to Make Vegan Eggnog | Boozy and Alcohol-Free Versions

Vegan eggnog comes together in one blender by combining cashew milk, full-fat coconut milk, agave syrup, and warm spices, then processing for about 30 seconds. You can keep it alcohol-free or stir in rum, bourbon, brandy, or whiskey for a boozy version. It is rich, creamy, and ready to pour in under a minute.

This is the first Christmas in years when I am not a Grinch anymore. I actually enjoyed decorating the tree and the house, I am planning the whole Christmas menu, and I cannot wait to celebrate it with my family. That shift in mood means I am craving holiday flavors and traditional recipes, made vegetarian, of course, and eggnog was at the top of my list.

I made this delicious vegan eggnog using a cashew milk from Joya combined with the creaminess of full-fat coconut milk and, of course, spices. I made it boozy by adding some rum, but you can also try whiskey or brandy, or keep it alcohol-free. To make it even more spectacular, and the taste really is divine, I poured some agave syrup onto one plate and Muscovado sugar onto another, then dipped the rims of the glasses in agave and into the sugar before serving. I still want to keep things simple this season, so a one-blender drink like this fits perfectly.

This Recipe Works If You Need

• A dairy-free, egg-free holiday drink that still tastes festive and creamy
• A last-minute Christmas treat you can blend in under a minute with no cooking
• A drink you can serve both kids and adults from the same batch, alcohol added per glass
• A make-ahead beverage to keep chilled for guests dropping by during the holidays
• A simple way to use up a can of full-fat coconut milk and a carton of plant milk

Why You’ll Love This Recipe

• One blender, 30 seconds. Everything goes in at once and processes in half a minute, with no stovetop custard to babysit and no risk of scrambling eggs.
• Naturally dairy-free and egg-free. Cashew milk and coconut milk do the work that cream and yolks do in classic eggnog, so it is fully plant-based.
• You control the booze. Leave it out for a family-friendly drink, or add rum, bourbon, brandy, or whiskey by the glass so one batch serves everyone.
• Warm, layered spice. Nutmeg, cinnamon, cloves, and vanilla give it that unmistakable holiday aroma the moment you lift the glass.
• Sweetened with agave. Liquid agave blends in cleanly without graininess, so the texture stays silky.
• Easy to dress up. A quick agave-and-Muscovado rim turns a simple blender drink into something that looks like you fussed.

Ingredient Notes

Cashew milk is the base here, and I used the Joya brand because it pours smooth and mild without the beany note some plant milks carry. Look for an unsweetened or lightly sweetened carton so you stay in control of the sugar, and give it a good shake first, since cashew milk tends to settle. If you only have a thin, watery cashew milk, the eggnog will taste lean, so reach for one that feels a touch creamy when you pour it.

Full-fat coconut milk is what gives this drink its body and that luxurious mouthfeel real eggnog has from cream. Buy the canned full-fat kind, not the carton coconut beverage, which is far too watery. Cans often separate into thick cream on top and liquid below, so either blend the whole can together first or, for an even richer result, scoop in mainly the solid cream.

Agave syrup sweetens without grit because it is already liquid, so it disperses instantly in the blender. It has a neutral, gentle sweetness that lets the spices lead. Start at five tablespoons, then taste, because plant milks vary in how sweet they already are.

Ground nutmeg is the signature eggnog spice, and freshly grating a whole nutmeg makes a noticeable difference in aroma over the pre-ground jar. A little goes a long way, which is why the recipe uses only a third of a teaspoon. Grate a touch extra over the top right before serving for that classic finish.

Ground cinnamon rounds out the spice blend with warmth. The recipe starts at a teaspoon and invites you to add more, so taste as you go. Cinnamon loses its punch over time, so if your jar has been open for a year, you may want a heavier hand.

Ground cloves are powerful, so the quarter teaspoon here is intentional. Cloves are the spice most likely to take over if you overpour, so measure this one carefully rather than eyeballing it.

Vanilla extract ties the spices and the sweetness together and softens any sharp edges. Use real extract rather than imitation if you can, since the flavor reads much cleaner in a cold, uncooked drink where there is nowhere for it to hide.

Tips

• Taste before you serve, then adjust. The recipe deliberately says to taste the cinnamon and add more if needed. Spices and plant milks vary batch to batch, so blend, taste, and tweak the cinnamon, agave, or nutmeg until it sings.
• Blend long enough to fully dissolve the spices. A full 30 seconds matters, because ground spices need a moment to disperse. You know it is ready when there are no specks floating and the color is even and creamy throughout.
• Serve it well chilled. Eggnog tastes flat at room temperature. Either chill the cashew milk and coconut milk before blending or refrigerate the finished drink for an hour so the spices have time to bloom and meld.
• Go easy on the cloves. The most common mistake with eggnog spicing is a heavy hand with cloves, which quickly turns bitter and medicinal. Stick to the quarter teaspoon and build warmth with cinnamon instead.
• Add alcohol per glass, not to the batch. If you want both boozy and family-friendly versions from one blender, pour the base plain and stir the rum or whiskey into individual glasses.

Substitutions and Variations

• Swap the plant milk. No cashew milk on hand? Almond or oat milk both work, though oat milk will give you a slightly thicker, naturally sweeter result.
• Change the sweetener. Maple syrup stands in nicely for agave and adds a faint caramel note. Keep it liquid so it blends without grit.
• Pick your spirit. I made mine boozy with rum, but whiskey, bourbon, or brandy all suit eggnog. Start with a small pour and taste, since the spices already carry a lot of warmth.
• Dress up the glass. For a festive touch, pour agave onto one plate and Muscovado sugar onto another, dip the rim into the agave, then into the sugar. It looks impressive and takes seconds.

Storage and Make Ahead

This vegan eggnog is ideal to make ahead. Blend it, pour it into a jar or bottle, and keep it covered in the fridge for up to three days. The spices actually deepen overnight, so a batch made the day before often tastes better than one served straight from the blender. Give it a good shake or a quick stir before pouring, since the coconut milk can settle as it chills. If you are adding alcohol, I prefer to keep the base alcohol-free in storage and add the spirit by the glass, which keeps it flexible for both kids and adults.

It fits right into a simple, make-ahead holiday spread. I have been leaning on easy Christmas recipes lately, like these gingerbread pancakes and this vegan sponge cake with red currants, and a glass of eggnog alongside them feels just right. If you want something to nibble while you sip, these oatmeal cookies with cranberries round out the table.

Frequently Asked Questions