Almond Milk Eggnog (with + without eggs)

2 glasses of almond milk eggnog topped with a cinnamon stick

Author: Katie

Below you'll find two different versions of almond milk eggnog- one with eggs and one without eggs (vegan). Both are super simple to make and make the perfect cozy drink during holiday season.

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4.41 from 5 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Drinks

Cuisine: British

Servings: 2

Ingredients

1 cup almond milk
3-6 tablespoon maple syrup *or other sweetener of choice
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon vanilla extract
liquor of choice (optional) *see notes

Eggless Version (vegan)

⅓ cup cashews

Egg Version

2 eggs (pasteurized)
1 teaspoon vanilla pudding powder *optional, see notes

Liquor of choice (optional)

You can find detailed step-by step-photos above the recipe card.

Instructions

Eggless Version (vegan)

Quick soak cashews in hot water for 10 minutes or overnight.
Then 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.

Egg Version

Add egg yolks, half the amount of almond milk (½ cup) and maple syrup to a 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. Alternatively, you could use a hand blender.
In the meantime, take away another ⅛ cup from the almond milk that's left and add the vanilla pudding powder. Whisk together until fully dissolved. Set aside.
Put the rest of the almond milk (little less than ½ cup) into a medium 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 add the warm milk to the egg mixture.
Transfer the mixture from the blender back into the saucepan. Add spices (nutmeg, cinnamon, vanilla extract) and dissolved pudding powder.
Heat up 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 you want to remove the froth, strain eggnog through a mesh strainer (optional). Let cool completely. Then transfer it to an airtight glass jar and store 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 enjoy alongside some Hazelnut Chocolate Chip Cookies.

Video

Notes

Maple Syrup: Can be replaced by your sweetener of choice. Taste and adjust sweetness to personal preference. You would also want to make it sweeter if you add some alcohol as it will take away some of the sweetness.
Alcohol: 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!
Storage: Store in an airtight container in the fridge for 2 days or in the freezer for up to 3 months.
Pudding Powder: optional but helps to thicken to eggnog slightly. It thickens up even more once chilled. Could be omitted if you like the consistency as it is.
Nutrition: The nutritional info above shows values for the vegan version only.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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