Easy Vegan Eggnog

Glasses of Easy Vegan Eggnog topped with coconut whipped cream

The holidays are upon us, and we couldn’t think of a better way to celebrate than with some seriously rich, comforting eggnog.

Let us show you how easy it is to make this 6-ingredient, 1-blender, naturally-sweetened vegan eggnog, perfect for the holidays and beyond!

Cinnamon sticks, maple syrup, dairy-free milk, and other ingredients for making our Easy Vegan Eggnog recipe

What is Eggnog?

Eggnog is a rich, seasonal beverage traditionally made with eggs, milk, sugar, nutmeg, and bourbon.

Our version, however, is a little different. It’s made with a blend of creamy dairy-free milks — we love cashew, almond, and coconut. And it’s naturally sweetened with maple syrup and subtly spiced with cinnamon and nutmeg.

How to Make Eggnog?

Eggnog is traditionally made by whipping eggs and sugar, and then stirring in milk and/or whipping cream, bourbon, and nutmeg. It can also be made on the stovetop, cooled, then combined with whipped egg white.

Our version, however, is quite simple as it’s made entirely in the blender. No fancy footwork required.

For best flavor and texture, we recommend making your own dairy-free milk for this recipe. We prefer a blend of cashew and almond. Then opt for canned coconut milk to add that quintessential thick, creamy texture that eggnog is known for.

For a boozy version, you can also add 1 ounce of bourbon per 8-ounce (1-cup) serving. But we honestly prefer it without.

Blender filled with ingredients for making our Creamy Vegan Eggnog recipe

What does Eggnog taste like?

I’ve always thought eggnog tasted like melted ice cream, which makes sense because it’s basically the components of ice cream served at room temperature or chilled.

However, to me, our version tastes like perfectly sweet, rich dairy-free milk that’s subtly spiced.

What Alcohol Goes in Eggnog?

The most traditional alcohol used in eggnog is rum, brandy, or bourbon (our favorite being bourbon). However, we think our version would also work well with coffee liqueur, vodka, or (dairy-free) Kahlúa.

Glasses of Vegan Eggnog on and next to a wood tray with cashews and almonds

We hope you LOVE this eggnog! It’s:

  • Creamy & rich
  • Naturally sweetened
  • Easy to make
  • Festive
  • & Super delicious

This would make the perfect beverage to share with friends and family this weekend. And it’s appropriate for the whole family since it’s alcohol-optional!

Hot tip: We also used this eggnog as a base for Golden Milk and our Matcha Latte and found the results delicious. Because it’s thicker than your average dairy-free milk, we recommend slightly diluting with water for best results.

More Festive Beverages

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Holding onto a glass of Easy Vegan Eggnog topped with coconut whipped cream

Easy Vegan Eggnog

Incredibly rich, creamy vegan eggnog that’s easy to make and perfect for the holidays! Naturally sweetened, 6 ingredients, 1 blender required!

Author: Minimalist Baker

Prep Time 10 minutes

Total Time 10 minutes

Servings: 11 (1/2-cup servings)

Category: Beverage

Cuisine: Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 4-5 Days



  • 3 cups dairy-free milk (preferably homemade // we love a cashew-almond blend — see instructions)
  • 1 14-oz can full-fat coconut milk (use light for lighter eggnog)
  • 4-6 Tbsp maple syrup, plus more to taste (substitute up to half with coconut sugar)
  • 1/2 tsp ground cinnamon, plus more to taste
  • 1/4 tsp ground nutmeg, plus more to taste
  • 1 tsp pure vanilla extract
  • 1/8 tsp ground cardamom (optional)

FOR SERVING optional


  1. Optional: If making your own dairy-free milk, soak nuts of choice overnight in cool water or cover with hot water and soak for 1 hour. Then drain, rinse well, and add to a high speed blender along with desired amount of filtered water (for a creamier milk, we went with 3/4 cup (90 g) raw soaked cashews, 3/4 cup (95 g) raw soaked almonds, and 4 cups (946 ml) water as the recipe is written; adjust amounts as needed if adjusting serving size). Strain through a nut milk bag and set aside.

  2. To a high-speed blender, add 3 cups (710 ml) dairy-free milk (as recipe is written, adjust amounts as needed if adjusting serving size), coconut milk, maple syrup (starting with the lesser amount), cinnamon, ground nutmeg, vanilla extract, and cardamom (optional).

  3. Blend on high until creamy and smooth — 1-2 minutes. Then taste and adjust flavor as needed, adding more spices for warmth or maple syrup for sweetness.

  4. For serving, enjoy cold, over ice, or hot by heating over medium heat until warm (we prefer chilled, no ice). Optionally, you can add 1/2 – 1 ounce bourbon per 1 cup (8-ounce) serving. This is optional, but a festive addition! Serve as is or with coconut whipped cream and a pinch more cinnamon or nutmeg.

  5. Transfer remaining eggnog to a jar for storing. Leftovers should keep in the refrigerator up to 4-5 days. Or freeze into ice cubes and store up to 1 month. Shake well before serving — a little separation is natural.


*Nutrition information is a rough estimate calculated with unfortified cashew milk, the lesser amount of maple syrup, and without optional ingredients.
*Prep time does not include making dairy-free milk. If making your own dairy-free milk, allow time for soaking, draining, and mixing.
*We also had success using this eggnog (bourbon / alcohol omitted) as a base for Golden Milk and our Matcha Latte. Because it’s thicker than your average dairy-free milk, we recommend slightly diluting with water for best results.

Nutrition Per Serving (1 of 11 half-cup servings)

  • Calories: 117
  • Fat: 9.2g
  • Saturated fat: 6.2g
  • Sodium: 44mg
  • Potassium: 16mg
  • Carbohydrates: 7.5g
  • Fiber: 0.3g
  • Sugar: 5.2g
  • Protein: 1.1g
  • Vitamin A: 0.4IU
  • Calcium: 14mg
  • Iron: 0.32mg

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