Creamy Vegan Almond Eggnog

There’s something so magical about sipping on eggnog during the holidays, right? The creamy texture, the warm spices, and that festive vibe just make it feel like a hug in a mug.

But what if you’re vegan or simply looking for a lighter version of the classic? That’s where this Vegan Almond Eggnog comes in!

It’s velvety, rich, and full of those cozy holiday flavors we all love—but totally dairy-free, egg-free, and guilt-free.

This recipe is super easy to make, kid-approved, and perfect for sharing with the family. Trust me, once you try this, you’ll never miss the store-bought stuff again!

What You’ll Need

2 cups unsweetened almond milk
1 cup canned coconut milk (full fat)
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (plus extra for topping)
Pinch of ground cloves (optional)
1/4 tsp turmeric (for that eggnog color!)
Cinnamon sticks (optional for garnish)

Pro Tips

Blend for Extra Creaminess: If you want your eggnog extra smooth, toss everything into a blender before heating. It’ll make it silky and frothy!
Don’t Boil: When heating the mixture, keep it on low to medium heat—boiling can mess with the texture. Slow and steady wins the race here!
Adjust Sweetness: Taste as you go! If you like it sweeter, add a little more maple syrup.
Kid-Friendly Garnish: For the little ones, skip the cinnamon stick and sprinkle on some festive colored sugar or vegan whipped cream!
Chill it Out: This eggnog is just as tasty cold! Chill it in the fridge for a few hours and serve over ice for a refreshing twist.

Tools You’ll Need

Saucepan
Whisk
Measuring cups and spoons
Blender (optional, for extra creaminess)

Substitutions & Variations

No Almond Milk? Use oat milk, soy milk, or cashew milk instead. Each brings a slightly different flavor and creaminess.
Maple Syrup Alternative: Swap it with agave syrup or a couple of tablespoons of coconut sugar.
Coconut-Free: Replace the canned coconut milk with more almond milk for a lighter version (just know it won’t be quite as creamy).
Spices: Add a pinch of cardamom or ginger for a fun twist!

Make-Ahead Tips

This vegan almond eggnog keeps beautifully in the fridge for up to 3 days. Just store it in a sealed jar or container, and give it a quick shake or whisk before serving (some separation is normal). If serving cold, chill it overnight for best flavor.

Instructions

1. Combine Ingredients

In a medium saucepan, whisk together almond milk, coconut milk, maple syrup, vanilla, cinnamon, nutmeg, cloves (if using), and turmeric.

2. Heat Slowly

Place the saucepan on the stove over low to medium heat. Whisk continuously for 5-7 minutes until it’s warm and slightly thickened. Don’t let it boil!

3. Taste and Adjust

Taste the eggnog and adjust sweetness or spices as needed. Want it sweeter? Add a touch more maple syrup.

4. Serve Warm or Chill

Pour into mugs, sprinkle with a bit of nutmeg, and garnish with a cinnamon stick if you like. Or, let it cool and refrigerate to serve cold later.

Leftovers & Storage

Store leftover eggnog in an airtight container in the fridge for up to 3 days. Shake or whisk before serving. Reheat gently on the stove or enjoy it chilled!