Easy Dairy-free Eggnog

Easy Dairy-free Eggnog

Prep time: 10 minutes
Servings: 11 (1/2 cup)

  • 3 cups dairy-free milk
  • 1 14-oz can light coconut milk
  • 4-6 Tbsp maple syrup, plus more to taste
  • 1/2 tsp ground cinnamon, plus more to taste
  • 1/4 tsp ground nutmeg, plus more to taste
  • 1 tsp pure vanilla extract
  • 1/8 tsp ground cardamom (optional)
  1. To a blender, add 3 cups dairy-free milk, coconut milk, 4 Tbsp maple syrup, cinnamon, ground nutmeg, vanilla extract and cardamom (optional).
  2. Blend on high until creamy and smooth — 1-2 minutes. Then taste and adjust flavor as needed, adding more spices for warmth, or maple syrup for sweetness.
  3. Enjoy cold, over ice, or hot by heating over medium heat until warm. Serve as is or with whipped cream and a pinch more cinnamon or nutmeg.

Transfer remaining eggnog to a jar for storing. Leftovers should keep in the refrigerator up to 4 to 5 days. Or freeze into ice cubes and store up to 1 month. Shake well before serving — a little separation is natural. 


Per serving: 117 calories; 1.1 g protein; 9.2 g fat; 7.5 g carbohydrates; 0.3 g fiber; 44 mg sodium

Recipe source: https://minimalistbaker.com/easy-vegan-eggnog/