This recipe is guaranteed to be the best vegan eggnog recipe you've ever had. It's creamy, flavorful, and super rich. The best part is it's made with whole foods plant based ingredients, so it's healthy! This homemade vegan eggnog recipe is: vegan, oil-free, gluten-free, and refined sugar-free.

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the best vegan eggnog with cinnamon sticks and star anise as a garnish

I am so excited to share the Best Vegan Eggnog recipe with you guys! This recipe is super creamy and tastes just like the classic. The best part is it's made with whole foods plant based ingredients!

What Does Vegan Eggnog Taste Like?

If you're familiar with eggnog, then you either love the creamy drink, or you're not a fan. I personally absolutely love eggnog, I always have. It's creamy, rich, full of flavor, and so sweet.

One of the key ingredients in eggnog is, you guessed it, eggs! needless to say making it vegan is a bit tricky. However it is far from impossible, and I truly believe that I have created the best vegan eggnog recipe!

This vegan eggnog taste like a super rich cream that is lightly spiced with a hint of rum flavoring. If you've ever had rum raisin ice cream, imagine that melted without the raisins. I find the flavor to be very similar to that.

Ingredients For The Best Vegan Eggnog:

Wilderness Poets SPiN - One of my recent favorite products! I absolutely love the SPiN line from Wilderness Poets. It's the easiest way to make homemade nut milks and creamy drinks like this Vegan Eggnog! They're made with simple and clean ingredients, and their incredibly easy to make! As always my code: "VEGAN10" gets you $10 off your purchase!
Water - The only other ingredient needed to turn SPiN into creamy milk is water! The amount of water is totally up to you! If you're looking to make lower calorie nut milk add more water, and to make a thicker creamier nut milk add less. I love how customizable it is.
Maple Syrup - Any liquid plant based sweetener will work perfectly for this recipe. I went with maple syrup, because it effects the color the least, and the maple flavor compliments the eggnog very nicely. Some of my other favorite liquid plant based sweeteners include: date syrup, Yacon Syrup, and Monk Fruit.
Nutmeg - No homemade eggnog recipe would be complete without nutmeg. Nutmeg is the most dominant flavor in eggnog. However a little goes a long way when it comes to this spice.
Annatto Powder - I've been working on this recipe for a very long time. I've done hours of research trying to figure out how to craft a vegan eggnog that tastes just like the classic drink. I've tried other bloggers recipes, and the one ingredient that I found missing in every homemade recipe, yet was an ingredient in every store bought eggnog was Annatto. I don't think that this ingredient is absolutely necessary, but I do think it helps achieve that classic eggnog flavor.
Pure Rum Extract - Easily the most important ingredient in this recipe. I find this to be the one ingredient that is always missing in homemade eggnog recipes, and I don't understand why! It adds so much flavor, and it is available at every grocery store. I try to avoid the ones that contain "natural flavors" and look for only the purest extracts.
Vanilla Bean Powder - You can get away with using pure vanilla extract. However I think that vanilla bean powder is the way to go. It's full of flavor without any of the alcohol flavor that is typically in vanilla extract.
Cinnamon Sticks and Star Anise (optional) - Most homemade eggnog recipes call for cinnamon. However I don't find cinnamon to be a dominant flavor in traditional eggnog. Therefore I don't add any to the base, and only add some as a garnish.

the best vegan eggnog next to the wilderness poets SPiN container

How To Make The Best Vegan Eggnog:

Making this Vegan Eggnog is incredibly easy. All you need is a blender (I recommend using a personal sized blender)!

To make this Homemade Vegan Eggnog simply combine all ingredients together in a blender and blend on high until silky smooth. I recommend adding the SPiN to the blender first and then adding the remaining ingredients. This helps ensure that it blends with the rest of the ingredients and doesn't stick to the sides of the blender.

Serve immediately, or place in the fridge to chill. Since this recipe does not contain any fillers or preservatives, it will separate in the fridge. However if you give it a quick shake it should go back to normal.

Frequently Asked Question:

Can I Make This Vegan Eggnog With Other Nut Milk Bases?

One of my favorite things about the SPiN line from Wilderness Poets is the variety. They have almond milk bases, chocolate milk bases, cashew milk bases, and even macadamia nut milk bases! This means you can easily make this Vegan Eggnog recipe using other nut milk bases.

I personally think cashew butter works best, because the flavor is the most mild. However Almond milk, and macadamia milk will work well too.

How Long Does This Vegan Eggnog Keep?

Unlike pre-made vegan eggnog, this recipe does not contain any fillers, or preservatives. This is wonderful! However this does mean this eggnog has a shorter shelf life. I wouldn't recommend keeping this vegan eggnog in your fridge for much longer than a week (I doubt it will go that long without being drunk).

It is important to note that it will separate in the fridge, however this does not mean it has gone bad. This happens simply because there are no fillers, or binders used in this recipe (which is a good thing). To get it back to normal, give it a good shake and you should be good to go!

How Can I Turn This Vegan Eggnog Into Eggnog Creamer?

'Tis the season for festive coffee drinks. If you're not a fan of peppermint mochas, or pumpkin spice lattes, an eggnog coffee creamer may be for you! One of the many reasons this is the best vegan eggnog recipes is because it can easily be turned into a creamer.

To do this all you need to do is use less water. This will give you a creamier and super thick eggnog. You can also adjust the amount of maple syrup to achieve a sweeter, or less sweet creamer. I personally don't like sweet coffee, so I leave the maple syrup out completely, but feel free to make the adjustments you want to make!