Description
This Vegan Almond Eggnog is creamy, spiced, and dairy-free—perfect for holiday sipping! Made with almond and coconut milk, naturally sweetened with maple syrup, and infused with warm spices like cinnamon and nutmeg, it’s a festive favorite with a cozy twist. Serve it warm or chilled and top with a sprinkle of cinnamon or dairy-free whipped cream.
Ingredients
1 ½ cups almond milk
1 cup canned coconut milk
3 tablespoons maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch turmeric (optional)
Pinch sea salt
Instructions
1. In a medium saucepan, combine almond milk, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, turmeric (if using), and a pinch of sea salt.
2. Stir gently to combine and place over medium heat.
3. Warm the mixture until it reaches a gentle simmer, stirring occasionally. Do not boil.
4. Optional: For a frothy texture, transfer to a blender and blend on high for 30 seconds.
5. Pour into a jar or pitcher and refrigerate for at least 2 hours if serving cold.
6. Serve chilled or warm, garnished with extra cinnamon or dairy-free whipped cream.
Notes
Shake or stir well before serving chilled; natural separation may occur.
Add a splash of bourbon or rum after chilling for a spiked version.
To make thicker, reduce almond milk or add 1 tsp arrowroot while heating.