Truly the best vegan eggnog recipe I’ve ever had! This cashew free, dairy free, and egg free eggnog tastes identical to the Christmas classic nog and is super creamy, thick, sweet, and full of warming nutmeg!
- 2 cups oat milk*
- 1/4 cup sweetened condensed coconut milk*
- 1/4 cup coconut sugar
- 1 tbsp arrowroot powder
- 2 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla extract
- In a large pot on the stove, heat the oat milk to a boil, then reduce the heat to low.
- Add in the sweetened condensed coconut milk, coconut sugar, nutmeg, cinnamon, and vanilla. Stir the mixture with a wooden spoon until the coconut sugar has dissolved, about 2-3 minutes.
- Then sift in the arrowroot powder as you are stirring. Sifting while simultaneously stirring is important to ensure that the arrowroot powder doesn’t clump up. Continue stirring the eggnog for about 5-7 minutes, until the eggnog begins to thicken.
- Remove the eggnog from the heat and allow the eggnog to cool for 5 minutes. Then carefully pour the eggnog into an airtight glass and store allow the mixture to cool until it’s not warm anymore. Then you can place the eggnog safely in the fridge to chill for 1-2 hours.
- Serve with or without alcohol and enjoy!
Oat milk: I recommend oat milk or coconut milk from the can. The reason being is that you want a very creamy consistency, and you will not get that from the refrigerated section almond and coconut milks. Oat milk, however, is naturally very creamy and thick, which is why you should really try to use it here. For oat milk brands, I recommend Forager Project or Califia Farms. Forager Project does contain cashews, though, so if you’re nut free, then go with Califia Farms- both work wonderfully!
Sweetened condensed coconut milk: I highly recommend using condensed coconut milk here. That will yield the best result. If you can’t have coconut, you can add in 1/4 cup extra of oat milk and 1/4 cup extra of coconut sugar.
Keywords: vegan eggnog, vegan eggnog recipe, egg free eggnog, dairy free eggnog recipe