You can keep it completely alcohol-free or add dark rum, bourbon, brandy, or Cognac for a boozy Christmas version. I especially like making it the day before so it has plenty of time to chill and the vanilla and spices can infuse.
If you're planning festive drinks, my vegan Baileys and pistachio cream liqueur are two more easy options for Christmas.
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Why This Recipe Works
Thick and creamy without eggs. Evaporated oat milk, condensed milk, and a little nut butter give the drink plenty of body without relying on eggs or soaked cashews.
No blender needed. Everything comes together in one saucepan, making this much simpler than many homemade dairy-free eggnog recipes.
Easy to make alcohol-free. Leave out the liquor for a thicker, custardy oat nog, or replace it with additional oat milk for a more drinkable consistency.
Properly festive flavor. Real vanilla, cinnamon, and freshly grated nutmeg give it that familiar Christmas eggnog flavor without overpowering the creamy base.
Ingredients overview
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Evaporated oat milk: This gives the eggnog much more body than regular oat milk alone. I use Nature's Charm. Evaporated coconut milk can also be used, although the finished flavor will be slightly different.
Vegan condensed milk: This does two jobs here - it sweetens the eggnog and helps create the rich, creamy texture you'd normally get from eggs and dairy. I use Nature's Charm or my homemade vegan condensed milk.
Almond butter: A small amount helps give the drink extra richness and body. I like roasted almond butter for a subtle toasted flavor. Cashew butter also works, or use sunflower seed butter or tahini for a nut-free version.
Vanilla: A real vanilla pod gives the best flavor here because you can leave it in the bottle while the eggnog chills and let it continue infusing. Vanilla bean paste is the next best option.
Nutmeg: I strongly prefer freshly grated nutmeg to pre-ground here. You only need a little, but it makes the finished drink taste much fresher and more like traditional eggnog.
Alcohol: Dark rum, bourbon, brandy, and Cognac all work well. For an alcohol-free eggnog, replace the liquor with extra oat milk if you want to keep the same pourable consistency.
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How to Make Vegan Eggnog
Here's a visual overview of the recipe. Please refer to the detailed recipe card at the end of the page for the full written instructions.
Keep the heat at a gentle simmer rather than letting the mixture boil hard. You're only heating it long enough to bring everything together and infuse the cinnamon and vanilla - excessive heat isn't needed and can make the base catch on the bottom of the pan.
The eggnog will look thinner while it's warm than it does once chilled, so don't try to reduce it until it looks like finished eggnog in the saucepan. The condensed milk and nut butter give it considerably more body once cold.
I add the fresh nutmeg and alcohol after taking the pan off the heat. This keeps the nutmeg aromatic and avoids unnecessarily cooking the liquor.
If you're making the non-alcoholic version, bear in mind that simply omitting the alcohol gives you a noticeably thicker, almost custard-like drink. I prefer replacing it with extra oat milk when I want the same pourable consistency.
Finally, don't worry if the eggnog separates slightly in the fridge. This is normal with homemade plant-based drinks - just give the bottle a good shake before pouring.
Christina's Recipe tips
Use freshly grated nutmeg if you can. It makes a surprisingly big difference in such a simple recipe and gives the eggnog a much fresher spice flavor.
Leave the vanilla pod in the bottle. It continues to infuse while the eggnog chills, so I don't remove it until the drink is finished.
Adjust the thickness once cold. This recipe thickens considerably in the refrigerator. If you'd like it thinner, shake or whisk in a little more oat milk before serving.
For alcohol-free eggnog, replace rather than simply omit. Leaving the liquor out entirely gives you a very thick drink. Replacing it with oat milk keeps the texture closer to the boozy version.
Shake before serving. Some natural separation in the fridge is completely normal.
Make Ahead & Storage
I prefer making the eggnog the day before serving so it has plenty of time to chill, and the vanilla and spices can infuse.
Store it in a clean, sealed bottle or jar in the refrigerator for up to 5 days. Leave the vanilla pod in the bottle while storing, and shake well before serving.
Serve it cold with freshly grated nutmeg, gently warm it in a saucepan, or add a shot of espresso for an eggnog-style coffee.
For another way to use these flavors at Christmas, try my vegan eggnog cheesecake.
More Vegan Christmas Drinks
My vegan Baileys is thick, creamy, and takes just 5 minutes to prepare, while this pistachio cream liqueur is another easy dairy-free option for serving over ice.
Or browse my collection of vegan Christmas desserts for more festive drinks, cheesecakes, cookies, cakes, and treats.
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
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📖 Recipe
Easy Vegan Eggnog (Oat Nog)
Ingredients
- 200 ml (⅘ cup) oat milk
- 360 ml (1 ½ cups) evaporated oat milk or evaporated coconut milk, I use Nature's Charm
- 200 g (⅘ cups) condensed oat milk or condensed coconut milk, I use Nature's Charm
- 50 g (3 tbsp) smooth almond butter or cashew butter
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 1 vanilla pod or 2 teaspoons vanilla bean paste
- ½ teasoon nutmeg freshly grated
- 100 ml (⅖ cup) dark rum or bourbon or Cognac or extra oat milk for alcohol-free
Instructions
- Add the oat milk, evaporated oat milk, condensed oat milk, almond butter, sea salt, and cinnamon to a saucepan. Slice the vanilla pod in half, scrape out the seeds with the back of a knife and add both the seeds and pod to the saucepan with the other ingredients.
- Place the saucepan over medium heat and bring to a gentle simmer. Allow the ingredients to simmer for 3 minutes, whilst constantly whisking.
- Remove the saucepan from the heat and whisk in the bourbon and freshly grated nutmeg.
- Allow the eggnog to cool to room temperature for about 20 minutes. Transfer to airtight sterilized storage jars or bottles and refrigerate immediately.
- Storage: It will keep in a sealed container in the fridge for up to 5 days. I recommend leaving the vanilla pod in the jar/bottle as it will continue to flavor the beverage.Shake the jar/bottle well before serving as it will naturally separate in the fridge.
Notes
- Evaporated milk: Evaporated oat milk gives the most neutral oat-nog flavor. Evaporated coconut milk can also be used.
- Condensed milk: Use store-bought vegan condensed milk or my homemade vegan condensed milk.
- Nut-free: Replace the almond or cashew butter with sunflower seed butter or tahini.
- Alcohol-free: Replace the 100 ml liquor with oat milk for a similar pourable consistency. Simply leaving it out will give you a much thicker drink.
- Nutmeg: Freshly grated nutmeg gives the best flavor.
- Thickness: The eggnog thickens considerably once refrigerated. Add a splash of oat milk if you prefer a thinner consistency.
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