It’s that time of year. The wind is blowing and the night is cold and clear. I’m planning my Thanksgiving menu, and it’s time to whip up a batch of my super simple vegan eggnog. Yes, I know that it technically can’t be eggnog if there are no eggs. It’s still eggnog to me, so that’s what I call it.
I’ve been making this recipe for years. Even when I still lived in the U.S. and vegan nogs became commercially available, I didn’t want the thick sweetness and additives found in the commercial varieties. This simple nog captures the essence of eggnog with very little sugar: it’s probably the healthiest nog you’ll find.
I use sugar in this recipe, but you could easily omit it and put in a couple of soaked dates for the sweetness. Use a rich non-dairy milk for best results. Homemade coconut or cashew milk work well, as does my super rich and simple almond milk.
There are lots of ways to make this recipe more complex. I’ve seen vegan nog recipes that use frozen bananas, tofu, and even avocados. No thanks: I love the simplicity of this recipe.
This makes 2 servings. Go ahead and double or triple it for more than two people.
- 1 cup rich non-dairy milk
- 1-2 tablespoon sugar (to your taste)
- 1/2 tsp pure vanilla extract
- 1/4 cup rum (golden or dark)
- dash of nutmeg per glass
- Place all ingredients except nutmeg in a blender.
- Blend on high speed until frothy.
- Pour into glasses and sprinkle with nutmeg.
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