Almond Milk Eggnog (with + without eggs)

This rich and creamy eggnog is dairy-free, refined sugar-free and bursts with warm Christmas flavours. Below you'll find two versions- one eggless vegan eggnog recipe and a more traditional almond milk eggnog that includes eggs. Both consist of only a few simple ingredients and are easy to make!

While almond milk eggnog is already available from some brands such as Blue Diamond or Califia Farms, you will be amazed by how quick and easy you can make your own eggnog with almond milk at home. For more cozy, dairy-free drinks check out Pumpkin Spice Latte or Oatmilk Hot Chocolate. 

Why You'll Love These Recipes

• Both eggnog versions are dairy-free, soy-free, naturally gluten-free and lower in fat than most traditional eggnog recipes.
• The vegan one is super rich, creamy and perfect for when you're after an eggless eggnog recipe. 
• The second recipe is nut-free and resembles more traditional eggnog.
• Tastes amazing with some 1-Bowl Hazelnut Chocolate Chip Cookies or Peanutbutter Cookies or our Almond Milk Crepes.

Ingredients & Substitution Notes

• Almond Milk: is used as the base for this dairy-free eggnog. It could be replaced by any other dairy-free milk though such as soy-, cashew,- or oat milk. In this recipe I used unsweetened almond milk, if you use a sweetened version make sure to adjust the maple syrup accordingly. 
• Maple Syrup: needed to sweeten the eggnog and add some amazing maple flavours. You can use agave syrup or honey instead. Regular granulated sugar (white or brown) would also work. For a sugar-free eggnog you could try using stevia (I haven't tested this though). 
• Spices: Cinnamon and nutmeg are essential for creating this cozy Christmas drink. Make sure to not go overboard though.
• Vanilla Extract: rounds up the flavours nicely- I wouldn't recommend skipping it. 
• Cashews (vegan version): adds some thick and creamy consistency as well as some subtle nut flavours to the vegan eggnog recipe. 
• Eggs & Vanilla Pudding (egg version): used to make more of a traditional eggnog recipe that's still dairy-free. We recommend using pasteurized eggs.
• Alcohol (optional): Traditionally, eggnog is served with some sort of liquor such as rum, bourbon or brandy (our favourite being dark rum). Feel free to create an alcoholic drink by adding a small shot of liquor or simply omit for a non-alcoholic eggnog version.

Step by Step: Almond Milk Eggnog Without Eggs

This dairy-free eggnog recipe is perfect for vegans or if you don't feel comfortable about consuming raw eggs. It's made in a blender with 6 simple ingredients.

Step 1: Soak cashews

For the cashews to add this incredibly creamy texture, it's important that they are soaked in water first. Soak them overnight or If you're short on time you can quick-soak them in very hot water for about 10 minutes. 

Step 2: Blend

Once the cashews are ready, put all of the ingredients (cashews, almond milk, maple syrup, vanilla extract, spices) into a (high speed) blender and blend until smooth.

Taste and adjust sweetness by adding more maple syrup or sweetener of choice. If you prefer a thinner texture, gradually add more milk and blend again.

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Step by Step: Almond Milk Eggnog With Eggs

This one is for you if you're looking for a more traditional eggnog recipe that's still dairy-free. We simply swap the cashews for eggs. All in all it consists of 7 basic ingredients.

Step 1: Blend egg yolks, milk & maple syrup

Add egg yolks, half the amount of almond milk (½ cup) and maple syrup (or sweetener of choice) to a (high speed) blender. Blend for about 30 seconds to 1 minute until well combined and slightly frothy.

Make sure though that the liquid doesn't get hot from blending too long/ intensively. Alternatively, you could use a food processor or a hand blender.

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Step 2: Dissolve pudding powder

In the meantime, take away another ⅛ cup or so from the almond milk that's left and add the vanilla pudding powder. Whisk until fully dissolved and all lumps are gone.

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Step 3: Temper eggs

Tempering is a process in which two ingredients with different temperatures are mixed together. It's used if one of the ingredients crudles easily. In our case it's the eggs. 

Put the rest of the almond milk (little less than ½ cup) into a medium or large saucepan.  Slowly heat on low-medium heat until the milk is hot but NOT simmering or even boiling. Remove from heat.

Turn the blender back on (very low speed) and very slowly pour in the warm almond milk. 

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Step 4: Add spices + pudding powder

Transfer the mixture from the blender back into the saucepan. Add spices (nutmeg, cinnamon, vanilla extract) and dissolved pudding powder.

Cook the eggnog on low-medium heat until it thickens slightly while constantly stirring. Be patient- this will take around 10 minutes.

Do not allow the eggnog to simmer or boil- we don't want to end up with scrambled eggs! If you have a candy thermometer you can use it and cook until the eggnog reaches 160°F / 70°C. 

If the eggnog does curdle, put it back into the blender and blend again.

If you want to remove the froth, strain eggnog through a mesh strainer (optional). Then transfer it to an airtight glass jar in the fridge.

Serve warm or cold and with or without liquor (rum, bourbon or brandy). Add a generous scoop of Vegan Whipped Cream and a dash of cinnamon shortly before serving.

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Expert Tips

While the vegan version of this recipe is dead simple to make, the non-vegan one can be a bit more delicate to handle. 

• Low heat: It's crucial that you don't heat your milk up to the point where it's simmering or even boiling. If you have a candy thermometer you can use it and cook the eggnog until it reaches 160°F / 70°C. 
• Be patient: Make sure to work slowly. Add your warm milk slowly to the blender, preferably in 2 steps. Once the eggnog is back in the saucepan, slowly and patiently heat it up. 
• Whisk constantly: While the blender does the whisking for your in the first step, it's crucial to constantly keep stirring while your heating up the eggnog mixture. 

Recipe Variations

• Different types of milk: Be creative and try different types of plant milk- also flavoured ones such as vanilla plant milk for instance. 
• Different spices: The same accounts for spices- nut a fan of nutmeg? Try cloves, pumpkin pie spice or gingerbread spice instead!
• Cocktail: This eggnog can easily be turned into a Christmas cocktail by adding some liquor of choice to the bottom of the serving glass. Then fill up with eggnog and stir until well combined. Start with 0.75 ounces (20ml) of liquer per ½ cup of eggnog and work your way up from there. (Dark) rum, brandy or bourbon are usually used with eggnog but other types of alcohol such as coffee liqueur or amaretto might also taste great!
• Coffee: Create some delicious eggnog coffee by adding a splash of coffe to your eggnog. Make sure that it isn't super hot though as your eggnog might curdle. The vegan version is easier to handle. 
• Plant Based Whipped Cream: Add a big scoop of whipped cream on top! Makes it even ceramier.

Storage & Freezing

Keep both eggnog versions in an airtight container in the fridge for up to 2-3 days. You could also freeze it for up to 3 months. 

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