Easy Vegan Eggnog

Hey, it’s Patsy. I am going to do a quick in and out of here to share with you my favorite eggnog recipe from Minimalist Baker.

We kick the Christmas season off drinking eggnog while decorating the Christmas tree. From then on I always keep fresh batches in the fridge for guests dropping in along the way serving it in my vast collection of Santa mugs. So festive. So cheerful and fun.

My favorite Santa mug. Got it from Etsy. They just sold out or I would link it. Darn! Too cute not to share.

If I am going to make a boozy version, I add the bourbon last, then leave it sit in the fridge and least overnight once. The eggnog absorbs the bourbon so it flavors it and doesn’t overwhelm it. It makes it smooth and so, so good.

So here we go. The ingredients you will need to make the Minimalist Baker eggnog recipe are:

Ingredients

US Customary – Metric
EGGNOG
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 ounce bourbon (per 8-ounce serving)
Coconut whipped cream
Cinnamon or nutmeg

We add a sprinkle of nutmeg to ours and go without the whipped cream. Every household is different. No matter what you choose, it’s delicious and oh, so Christmas-sy!

Go here for the full recipe and instructions »

Hugs galore and Merry, Merry. . . !
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P.S. Here’s the video.