Vegan Eggnog (Gluten-Free)

This Vegan Eggnog is super rich and creamy, so comforting and warmly spiced. It's smooth and velvety, perfectly sweet and frothy. It's also gluten-free and refined sugar free, easy to make, can be enjoyed hot or cold and can be made with or without alcohol. The best drink for Christmas and the festive period!

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

• Place the cashew nuts, vanilla, cinnamon, cloves, nutmeg, maple syrup and milk in a pan.

• Bring to the boil then cook on a low heat for around 7 minutes.

• Transfer to a blender and whizz until smooth.

• Transfer back to the pan to reheat if you like, or pour into mugs.
• Add a splash of rum or brandy to taste, if desired.

How long does this Eggnog keep for?

This Eggnog keeps covered in the fridge for up to a few days - it can be enjoyed hot or cold. Reheat in the microwave or in a pan on the hob (stove).

Substitutions you can make

• You can use any type of plant-based milk: I recommend almond milk, cashew milk, oat milk, coconut milk or rice milk.
• You can use any type of liquid sweetener: maple syrup, date syrup, agave syrup, brown rice syrup etc.
• You can add some rum/brandy to taste, or omit it entirely for an alcohol-free version.
• You can add some espresso or instant coffee (or even chicory powder) to make this into an eggnog latte!

More vegan hot drinks

• Hot Chocolate
• Black Sesame Latte
• Red Wine Hot Chocolate
• Amazake

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

Vegan Eggnog (Gluten-Free)

This Vegan Eggnog is super rich and creamy, so comforting and perfectly spiced.

4.67 from 27 votes

Print Pin Rate

Course: Drinks

Cuisine: American

Keyword: easy eggnog, refined sugar free eggnog, vegan eggnog

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2

Calories: 233kcal

Author: Rhian Williams

Ingredients

• ▢ 50 g (⅓ cup) cashew nuts
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground cloves
• ▢ ¼ teaspoon ground nutmeg
• ▢ 2 tablespoons maple syrup to taste (or sub any other sweetener)
• ▢ 475 ml (2 cups) unsweetened almond milk (or sub any other plant-based milk)
• ▢ Splash rum or brandy to taste (optional - ensure vegan/gluten-free if necessary)

Instructions

• Place the cashew nuts, vanilla, cinnamon, cloves, nutmeg, maple syrup and milk in a pan.
• Bring to the boil then cook on a low heat for around 7 minutes.
• Transfer to a blender and whizz until smooth.
• Transfer back to the pan to reheat if you like, or pour into mugs.
• Add a splash of rum or brandy to taste, if desired.
• Keeps covered in the fridge for up to a few days - can be enjoyed hot or cold. Reheat in the microwave or in a pan on the hob (stove).

Video

Notes

I add just a very small amount of each of the spices as I personally don't like it too strong, but you can really add as little or as much as you want to taste.

Nutrition Facts

Vegan Eggnog (Gluten-Free)

Amount Per Serving

Calories 233 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g10%

Sodium 314mg13%

Potassium 210mg6%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 14g16%

Protein 5g10%

Calcium 316mg32%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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