Eggnog is as quintessential to the winter season as candy canes and gingerbread. But traditional eggnog is made with eggs and dairy, which means it can be difficult to digest. Thankfully, there is almond milk eggnog! This creamy, spiced drink is best served hot on a cozy Winter day.
Almond milk and coconut milk are used in this dairy free eggnog for the ultimate creamy, thick texture. It tastes just like traditional eggnog, but without any eggs or dairy. If you're looking for more cozy vegan Winter drinks, try homemade chai concentrate mixed with homemade oat milk to create a chai latte at home. Or sip on a glass of hot vegan butterbeer inspired by Harry Potter!
Ingredients to Make Almond Milk Eggnog
- Cornstarch - This is an optional ingredient to add in order to thicken the eggnog more
- Almond milk - Provides the base of this dairy free drink. You can use homemade almond milk!
- Coconut milk - Used canned full fat coconut milk to ensure your almond milk eggnog has a thick texture
- Granulated sugar - You can substitute maple syrup for an even more Winter-inspired flavor
- Ground cloves - Adds a warm, subtly sweet flavor
- Ground cinnamon - Adds a sweet, warm flavor quintessential to eggnog
- Ground nutmeg - Adds a sweet, nutty flavor
- Vanilla - Brings out the flavors of the spices
How to Make Almond Milk Eggnog
Make the cornstarch slurry: If you are going to use cornstarch to thicken your vegan eggnog further, mix the cornstarch with two tablespoons of almond milk in a small bowl to form a smooth slurry.
Warm the milk, sugar and spices: In a medium saucepan on medium heat, warm the almond milk, coconut milk, cloves, cinnamon, nutmeg and vanilla. Stir occasionally until the mixture is hot and steamy but not bubbling.
Add the cornstarch slurry and boil: Stir the cornstarch slurry into the saucepan. Increase the heat to high and boil the mixture for one minute to fully activate the cornstarch's thickening properties.
Cool and enjoy: Remove the saucepan from the heat and allow to cool so your eggnog doesn't burn your tongue. Transfer to mugs and enjoy!!
Recipe Tips
- Stirring cornstarch with a little almond milk into a creamy mixture will help prevent lumps from forming in your almond milk eggnog. The cornstarch just makes the eggnog extra thick, but it's still thick and delicious without the added cornstarch.
- If you do add the cornstarch slurry to make your eggnog extra thick, it can be helpful to strain your eggnog through a thin kitchen towel or cheesecloth. This will remove any lumps created by the cornstarch.
- Top each mug of eggnog with a sprinkle of cinnamon or vegan whipped cream topping to take your holiday drink to the next level.
Storing and Freezing
- Fridge: To store eggnog in the fridge, let it cool to room temperature first. Then store it in an airtight container like a mason jar in the fridge for up to 3 days.
- Freezer: To freeze your eggnog, let it cool to room temperature then transfer it to an airtight container. Store it in the freezer for 3 to 6 months.
- Reheating: I usually reheat eggnog in a mug for 30 second intervals in the microwave. Or you can reheat leftover eggnog in a saucepan on medium heat, then transfer it to a mug.
Recipe FAQ's
Does almond milk eggnog have eggs?
Some recipes for almond milk eggnog do contain eggs, but this recipe is egg-free! That means it's a delicious vegan eggnog recipe to make this Winter.
What does almond milk eggnog taste like?
Eggnog has strong sweet, nutty flavors from the spices. This vegan eggnog recipe has subtle hints of coconut too, since full-fat coconut milk is used to thicken it without eggs.
How long does almond milk eggnog last?
If you're like me, it won't last past a day. It's just too good to resist! But you can store almond milk eggnog in the fridge for up to 3 days, or in the freezer for 3 to 6 months.
Why is eggnog only sold at Christmas?
The cinnamon, cloves and nutmeg in eggnog are flavors most familiar in cooler Fall and Winter months. Plus eggnog is served hot and hot drinks are more popular during colder Winter months in the Northern Hemisphere.
More Dairy Free Drink Recipes to Try
Almond Milk Eggnog
Ingredients
- 3 cups almond milk
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1 can (14 ounces) full-fat coconut milk
- 2 tablespoon cornstarch
Instructions
- If you are going to use cornstarch to thicken your vegan eggnog further, mix the cornstarch with two tablespoons of almond milk in a small bowl to form a smooth slurry.
- In a medium saucepan on medium heat, warm the almond milk, coconut milk, cinnamon, cloves, nutmeg and vanilla. Stir occasionally until the mixture is hot and steamy but not bubbling.
- Stir the cornstarch slurry into the saucepan. Increase the heat to high and boil the mixture for one minute to fully activate the cornstarch's thickening properties.
- Remove the saucepan from the heat and allow to cool so your eggnog doesn't burn your tongue. Transfer to mugs and enjoy!!
Notes
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- Use full-fat coconut milk because low-fat coconut milk won't thicken your eggnog properly.
- Stirring cornstarch with a little almond milk before adding it to the saucepan will help prevent lumps from forming in your almond milk eggnog.
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- If you do add the cornstarch slurry to make your eggnog extra thick, it can be helpful to strain your eggnog through a thin kitchen towel or cheesecloth. This will remove any lumps created by the cornstarch.
Azilde Elizabeth
No eggs! I have to try this 🤤 I haven't had egg nog in a long time. No one is really interested in eggnog at home lol
Humbly Homemade
Haha my husband didn't think he liked eggnog until he tried this version without dairy or eggs and now he's hooked on it! 😜
Rachel
I'm going to try this. Thanks for the recipe. 😀
Humbly Homemade
Yay! Let me know how it turns out for you! 🙂