5-Minute Vegan Eggnog Recipe
A delicious and creamy vegan eggnog that is made in just minutes! It uses a base of cashews and coconut that is flavored with the perfect spice blend for the ultimate plant-based holiday drink. Made in under 5 minutes!
This post is sponsored by Almond Cow. All opinions are 100% my own.
Christmas is a time of gathering, good food, and gift giving. While our gatherings may look different this year, we can make up for it with good food and great gifts.
And today I’ve got both covered.
This delicious 5-minute vegan eggnog recipe is the perfect drink to serve at your holiday meals and celebrations this year. Serve it cold or warm, with or without alcohol for a drink that everyone can enjoy!
And make it in just 5-minutes with the Almond Cow Milk Maker for a quick and easy holiday drink that you can enjoy over and over again. Pssst…this makes a great gift, btw. Read all about it below.
Recommended Ingredients and Equipment
This homemade eggnog recipe uses 4 easy to find ingredients (+ spices)! Better yet, they are ingredients that you likely already have on hand. And best of all, the whole thing can be made in under 5 minutes using the Almond Cow Milk Maker!
Here is everything you need.
Disclosure: This post may contain affiliate links.
Ingredients & Substitutions
- Coconut – If you don’t like coconut substitute equal parts whole grain oats.
- Vanilla Extract – This is traditionally used in eggnog. Feel free to add an additional 1 teaspoon of almond extract for a nuttier flavor.
- Spices – This recipe calls for a combination of cinnamon, nutmeg, cloves, and cardamom. Cloves and cardamom are not traditional eggnog spices and can be omitted if you prefer.
- Bourbon or Rum – Oftentimes eggnog is served with either bourbon or rum. This is completely optional; I prefer this eggnog recipe without alcohol.
Recommended Equipment
One of the reasons I am so excited about this recipe is that it uses one of my favorite new kitchen gadgets, the Almond Cow Milk Maker.
Almond Cow is on a mission to make plant-based living easy, sustainable, and affordable. Their milk maker creates a variety of delicious and creamy plant-based milks that are made with sustainably sourced ingredients, are free from additives and preservatives, and skips the plastics and metals of store bought milk (which are rarely recyclable and clogging up our earth).
By making your own milk at home, you are making it possible for everyone to enjoy this world longer. And Almond Cow makes that super easy! You can make fresh homemade milk with better-for-you ingredients in a matter of minutes.
Since origination, Almond Cow has prevented 1,500,000+ single use cartons from being made and all their products are certified organic, certified gluten-free, and non-GMO project certified.
Also, the Almond Cow Starter Set makes a great gift this holiday season. Give a gift that will continue to do good with each use. A gift that is good for you AND the environment – that’s a win-win!
How to Make Vegan Eggnog
Step One – Add the Dry Ingredients
Remove the filter from the top by unscrewing in the “open” direction. Add the cashews, coconut, and spices into the filter basket. Attach the filter basket to the top of the Almond Cow. You will need to maneuver it a bit to get the blade and wand through the cashews and coconut.
Once it’s on properly, twist to close. You will feel a subtle snap when it’s in place.
Step Two – Add the Wet Ingredients
Next, fill the Almond Cow base with 6 cups of water. This will be right about at the “MAX” line. Stir in the maple syrup and vanilla extract.
Pro Tip: This recipe makes a beverage that is slightly thicker than store bought soy or cashew milk. For a thicker consistency, reduce the water by 1/2 to 1 cup.
Step Three – Run the Machine
Secure the top and plug the Almond Cow milk maker into an outlet. Press the cow start button to turn it on. It will take about 3 minutes to process. When the green light stops blinking, your holiday nog is ready!
Carefully remove the top and pour it into holiday glasses.
Serving and Storing
Serving – Traditionally eggnog is served cold, often with the addition of rum or bourbon. Feel free to add 3-4 ounces of either but that is completely optional. Serve it with coconut whipped cream and ground cinnamon.
Storing – Store leftover eggnog in an airtight container for up to 5 days. When ready to serve, vigorously shake the beverage for it will have separately slightly in the refrigerator.
Tips and Tricks
- If you don’t like coconut, feel free to swap it out for whole grain oats.
- Taste and adjust seasonings. This recipe calls for traditional eggnog spices. However, feel free to omit the cardamom or add extra nutmeg.
- This recipe makes a beverage that is slightly thicker than store bought soy or cashew milk. For a thicker consistency, reduce the water by 1/2 to 1 cup.
Frequently Asked Questions
Yes! You can make this recipe up to 3 days in advance. Store the eggnog in an airtight container in the refrigerator until ready to serve. When ready, shake the eggnog vigorously as it will have separated a little.
For sure! To heat up the eggnog, simply microwave it for 30-60 seconds or heat it over the stovetop. To do that, transfer the eggnog to a small saucepot and gently heat it at medium-low heat while stirring occasionally.
You can make nearly any type of plant-based milk you like! Try their recipes for almond, oat, and cashew milk but also check out the entire milk section for more inspiration.
Check out all of Almond Cow’s goodies on their online store. The starter set makes a great birthday and holiday gift.
Recipes for the Pulp
When using the Almond Cow Milk Maker, you will find that each batch of milk will generate leftover pulp. Here are some great recipes that use the pulp and ensure nothing goes to waste!
For more inspiration check out all the recipes on Almond Cow’s website. You will find tons of plant-based recipes, milk varieties to try, and more ideas for your leftover pulp.
Classic Vegan Eggnog
Equipment
- Almond Cow Milk Maker
Ingredients
- 1 cup raw cashews
- 3/4 cup shredded coconut, unsweetened
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/8 tsp. cardamom
- 4 tbsp. maple syrup
- 1 1/2 tsp. vanilla extract
Instructions
- Place the cashews, shredded coconut, and spices in the filter basket of your Almond Cow. Attach the filter basket to the top of the Almond Cow and twist to close. You will feel a snap.
- Fill the Almond Cow base with 6 cups of water. Stir in the maple syrup and vanilla extract.
- Secure the top and plug in the Almond Cow machine. Press the cow start button to turn it on. It will take about 3 minutes to process. When the green light stops blinking, your eggnog is ready! Serve immediately with coconut whipped cream and sprinkle with cinnamon.
Notes
- If you don’t like coconut, feel free to swap it out for whole grain oats.
- This recipe makes a beverage that is slightly thicker than store bought soy or cashew milk. For a thicker consistency, reduce the water by 1/2 to 1 cup.
Maria Ann says
Sounds great and a little too expensive for me at this time. Can this be made any other way?
Thanx!
Merry Christmas 🎄🎁
Happy New Year 🎊🎆
Suzy says
Ouch! That seems pricey?! But I think there might be a boo-boo above: “This recipe makes a beverage that is slightly thicker than store bought soy or cashew milk. For a thicker consistency, reduce the water by 1/2 to 1 cup.”
Would this recipe be slightly *thinner” than store bought?
I’ll have to think this one over. Not sure I can justify the price. Looks interesting though! And I do love eggnog! In Wisconsin, it is generally served warm!
Ronda says
Can you substitute the mejdool dates or use another type of date?
Sarah says
I don’t recommend it but if you can’t find Medjool dates, you can use regular and just make sure to soak them first so that they blend well.
Clara says
Hi, can this recipe be kept in the fridge a day in advance? I’d like to make some for a holiday party but I won’t be able to make it the day of.
Thanks,
Clara
Sarah says
Yeah, no problem!
james says
It’ll probably last much longer than the classic eggy version 🙂