This homemade vegan eggnog recipe is completely eggless, dairy-free, and gluten-free (provided you use GF oat milk), with a nut-free option. It comes together on the stove without the need for a high-powered blender.
Here, we're recreating that signature thick and creamy texture of classic eggnog by using evaporated oat milk and vegan condensed milk. Unlike many dairy-free eggnog recipes, this version is made without coconut milk or soaked cashews. It's similar to vegan baileys and makes the perfect drink for holiday gatherings.
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📚 What Is Eggnog?
Eggnog is a traditional holiday drink served around Christmas. It's usually made with raw eggs (egg yolks and whipped egg whites) - hence the name, along with cream, whole milk, and sugar.
Technically, this vegan version is not regular eggnog as it contains no eggs. It's more like "oat nog" as it's based on oat milk!
If you're looking for more boozy desserts check out my vegan Baileys cheesecake, Irish coffee mousse, and Amaretto truffles!
🧾 Ingredients
Here's everything you need to make this creamy vegan eggnog recipe from scratch:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Oat Milk: You can also use other plant-based milk such as soy milk or almond milk, but I love oat milk for its creaminess.
- Evaporated Oat Milk: The non-dairy answer to evaporated milk provides a thick and creamy consistency for the oat nog base.
- Sweetened Condensed Oat Milk: Traditional eggnog is thickened using eggs, but condensed milk works as a thickener and sweetener in this version.
- Almond Butter: If you can, use roasted almond butter as it will add a hint of toasted nutty flavor! Use sunflower seed butter or tahini for a nut-free alternative.
- Warm Spices: Use a touch of cinnamon and fresh nutmeg rather than ground nutmeg for the most authentic flavor.
- Vanilla Pod: A real vanilla pod gives the best flavor. You can also use vanilla bean paste or vanilla extract in a pinch.
- Sea Salt: Please don't skip this! A pinch of salt helps enhance the flavors and balance the sweetness.
- Liquor: Dark rum, bourbon, brandy, or Cognac are all great. To make it without alcohol, you can omit the bourbon which will give a super thick custard-like consistency. Or replace it with more oat milk for a runner consistency.
🔪 Instructions
Here are step-by-step images showing how to make this dairy-free eggnog recipe. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Add oat milk, evaporated oat milk, condensed oat milk, cinnamon, nut butter, and vanilla to a saucepan.
Step 2: Simmer for 3 minutes to infuse the flavors, then add in the liquor and add freshly grated nutmeg.
Step 3: Whisk to combine all the ingredients, and let it cool to room temperature.
Step 4: Transfer to airtight sterilized storage jars or bottles and refrigerate immediately.
💭 Recipe Tips
Leave the vanilla pod in the jar while storing it as it will continue to infuse the delicious drink 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.
💬 FAQs
Store the eggnog in clean sealed jars or bottles in a sealed container. It'll keep in the fridge for up to 5 days.
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 also gently warm it in a saucepan over the stove. It makes a nice alternative to hot chocolate during the holidays!
🎄 More Vegan Christmas Recipes
📖 Recipe
Description
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
- This recipe will thicken in the fridge.
Nutrition
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