This vegan eggnog gets its classic thick and creamy consistency from a combination of evaporated and regular oat milk, and vegan condensed milk.
Just like my vegan baileys recipe, this dairy-free drink is perfect for Christmas and the holidays.
📖 Recipe Overview
TASTE: Milky boozy custard, with a hint of cinnamon, nutmeg, and nuttiness.
TEXTURE: Thick, creamy, and smooth.
LEVEL OF EASE: Incredibly easy, comes together on the stove with no high speed blender or special equipment required.
BEST SERVED: On the rocks topped with a little vegan whipped cream and a cinnamon stick.
FREE-FROM: Completely eggless, dairy-free, gluten-free (provided you use GF oat milk), with a nut-free option.
Technically, it's not really "eggnog" seeing as it contains no eggs at all, but is more "oat nog" (yes, apparently this is a thing!).
I also used this homemade oat milk nog to create a vegan eggnog custard tart, you can watch the video for it over on my Instagram!
If you're looking for more boozy desserts check out my vegan baileys cheesecake, Irish coffee mousse, and Amaretto truffles!
🧾 Ingredients Needed
Here's everything you need to make this homemade vegan eggnog recipe from scratch:
Unlike many dairy-free eggnog recipes, this version is made without coconut milk or soaked cashews.
Oat milk. You can also use other plant-based milks such as soy milk or almond milk.
Evaporated oat milk. The non-dairy answer to evaporated milk. This is essentially unsweetened condensed milk and provides a thick and creamy base for oat milk eggnog.
Sweetened condensed oat milk. Traditional eggnog is thickened using eggs. Condensed oat milk acts as a sweetener and thickener in this recipe.
Almond butter. If you can, use roasted almond butter, not raw, as it will add a hint of toasted nut flavor!
Spices. This vegan nog is lightly spiced with warming cinnamon and nutmeg. I recommend using freshly grated nutmeg for the most authentic flavor.
Vanilla pod. A real vanilla pod can't be beaten in flavor, but you can also use vanilla bean paste or vanilla extract.
Sea salt. Please don't skip this! It enhances the flavors of the other oatnog ingredients and helps balance the sweetness.
Liquor. You can use dark rum, bourbon, brandy, or Cognac. Or to make this vegan eggnog without alcohol, you can omit the bourbon which will give a super thick custard-like consistency, or replace it with more oat milk.
🥣 How To Make Vegan Eggnog
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
This quick and easy vegan eggnog recipe comes together in just a few simple steps:
- Add the oat milk, evaporated oat milk, condensed oat milk, cinnamon, nut butter, and vanilla to a saucepan.
- Simmer for 3 minutes to infuse the flavors.
- Pour in the liquor and add freshly grated nutmeg.
- Whisk to combine and cool.
📝 Recipe Tips
Leave the vanilla pod in the jar while storing it as it will continue to infuse the plant based eggnog with flavor.
Give the bottle of Irish cream a good shake before serving, as the ingredients will naturally separate when sat in the fridge - this is totally normal!
It's delicious when poured over ice cream or added to cocktails or even as a vegan eggnog latte with a dash of espresso.
Store the eggnog in clean sealed jars or bottles. It will keep in a sealed container in the fridge for up to 5 days.
Absolutely, simply swap the almond butter for some sunflower seed butter, or omit the nut butter completely. Light tahini would be another option, but only if you love the taste of it!
Yes, leave out the liquor completely for a super thick consistency, or replace it with more oat milk and a dash of rum essence!
Classic eggnog is usually served cold but you can gently warm it in a saucepan over the stove if preferred. It makes a nice alternative to hot chocolate during the holidays!
🎄 More Vegan Christmas Recipes
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Vegan Eggnog (Oat Nog)
- 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
- 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.
- This recipe will thicken in the fridge.
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