Creamy Vegan Eggnog | Dairy-Free Holiday Drink

This creamy, spiced vegan eggnog tastes like the holidays in a glass. It’s thick, frothy, and infused with warming nutmeg and cinnamon — perfect for sipping by the tree or serving at a festive brunch. You can enjoy it chilled or warmed, with or without a little rum or bourbon for that grown-up twist.

Ingredients

2 cups Unsweetened Almond Milk (or oat milk for extra creaminess)

1 cup Full-Fat Coconut Milk (from a can)

1/3 cup Raw Cashews (soaked 30 min in hot water, then drained)

1/4 cup Maple Syrup (or coconut sugar)

1 tsp Pure Vanilla Extract

1/2 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg (plus more for garnish)

Pinch of Turmeric (for color, optional)

Pinch of Sea Salt

Optional: 2–4 Tablespoons Dark Rum, Bourbon, or Spiced Rum

There’s just something magical about that first sip of eggnog during the holidays — creamy, sweet, and filled with cozy spices. This vegan version has all the richness you love but without the heaviness of dairy or eggs.

It’s made with a blend of almond milk, coconut milk, and soaked cashews for that thick, velvety texture that makes every sip luxurious. I love serving it in little glasses with a sprinkle of nutmeg and a cinnamon stick — it instantly feels festive. You can even spike it for the adults or enjoy it warm by the tree while wrapping gifts.

Instructions

Blend all ingredients in a high-speed blender until smooth and creamy.

Taste and adjust sweetness or spice as needed. Option to strain if needed.

For a warm version, heat gently in a saucepan over medium heat, stirring until warm (don’t boil).

Serve chilled or warm, topped with a sprinkle of nutmeg or a cinnamon stick.

Optional: whip up a little coconut whipped cream on top for a festive touch.