This Vegan Almond Eggnog is creamy, cozy, and just sweet enough.
It’s made with wholesome ingredients and comes together in a blender in minutes.
I started making this one winter when I couldn’t find a store-bought version I liked — most were either too sweet or filled with strange ingredients.
This one is smooth, rich, and has that warm, spicy eggnog flavor we all love, just without the dairy or eggs.
What You’ll Need
- 2 cups unsweetened almond milk
- 1 cup canned full-fat coconut milk
- ½ cup raw slivered almonds (soaked overnight or for at least 4 hours)
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves (optional)
- Small pinch of sea salt
Why I Love This Recipe
I came up with this eggnog after a snowstorm left us stuck indoors — and craving something festive. I didn’t want to run out for ingredients or deal with eggs, so I blended what I had. Turns out, almonds make the perfect base! I’ve made it every winter since.
- It’s ultra-creamy without any dairy
- No eggs, but still has that traditional flavor
- Just the right balance of sweet and spice
- Super easy — blend, chill, serve
Servings and Time
Servings: 4
Time: 10 minutes prep + chilling time
Macros (per serving – approx.)
Calories: 210
Fat: 15g
Carbs: 16g
Sugar: 11g
Protein: 4g
Why This Recipe Works (Quick Science)
Blending soaked almonds gives the drink a creamy, almost milky base — just like homemade almond milk, but richer. Coconut milk adds extra body and richness, so the eggnog isn’t thin. Spices like cinnamon, nutmeg, and a pinch of clove mimic the classic eggnog warmth, and the natural sweetness of maple syrup brings it all together without making it overly sugary.
Common Mistakes
- Not soaking the almonds long enough – They need at least 4 hours to get creamy in the blender. Overnight is best.
- Using light coconut milk – It won’t give the same richness. Stick with full-fat.
- Not straining – If your blender isn’t high-speed, you might need to strain it for a smooth finish.
- Over-spicing – A little clove goes a long way. Don’t go overboard.
What to Serve With
- Gingerbread cookies
- Toasted pecans or candied almonds
- Vegan pumpkin pie
- A cozy blanket and a good holiday movie
FAQ
Can I use almond flour instead of soaked almonds?
No, it won’t give the same texture or richness. Soaked almonds are key here.
Can I serve this warm?
Yes! Warm it gently on the stove before serving. Don’t boil it — just heat until steamy.
How long does it last in the fridge?
Up to 4 days in a sealed jar or bottle.
Can I freeze it?
Not recommended. The texture changes after thawing.
Make Ahead Tips
You can make this eggnog up to 3 days in advance. Store it in the fridge in a sealed jar or bottle. Shake before serving — it may separate a bit, but that’s normal.
Recipe + Instructions
Step 1: Soak the almonds
Soak ½ cup raw slivered almonds in water overnight, or at least 4 hours. Drain and rinse before using.
Step 2: Add all ingredients to blender
In a high-speed blender, combine:
- 2 cups unsweetened almond milk
- 1 cup canned full-fat coconut milk
- ½ cup soaked, drained slivered almonds
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of ground cloves (optional)
- Small pinch of sea salt
Step 3: Blend until smooth
Blend everything on high speed for 1-2 minutes until completely smooth and creamy.
Step 4: Taste and adjust
Taste and add a bit more maple syrup or spice if needed. Blend again briefly.
Step 5: Chill
Pour the mixture into a sealed jar or pitcher and refrigerate for at least 2 hours before serving.
Step 6: Serve
Give the jar a good shake, then pour the eggnog into glasses. Top with a pinch of nutmeg and a cinnamon stick if you like.
Leftovers and Storage
Store any leftover eggnog in a sealed jar in the fridge for up to 4 days. Shake well before serving, as it may separate a bit. Do not freeze — the texture won’t hold up.
Tools Needed
- High-speed blender
- Fine mesh strainer (optional)
- Glass jars or pitcher for storage
- Measuring cups and spoons
- Spoon for tasting
Go ahead and blend up a batch — this vegan almond eggnog is a cozy holiday must-have. Once you try it, leave a comment and tell me how it turned out or ask any questions you’ve got. I love hearing from you!
