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+ servings
clear glass mug of vegan eggnog with spices on top

Easy Vegan Eggnog

Course Beverage
Cuisine American
Keyword holiday drink recipes, vegan eggnog
Servings 4
Calories 305kcal


  • 4 cups unsweetened plain cashew milk
  • 1 15 oz. can unsweetened coconut milk, well-shaken (I use Trader Joe’s)
  • 6 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2-4 oz. bourbon (optional)
  • coconut whipped cream (optional)
  • Cinnamon sticks (optional)


  • Place cashew milk, coconut milk, maple syrup, vanilla extract, and ground spices in a blender. Process on high until combined. Chill 2 hours in a sealed bottle up to 4 days.
  • When ready to serve: Pour the chilled eggnog into glasses with an optional ½-1 ounce of good bourbon. Garnish with grated cinnamon and coconut whipped topping. 
  • To serve warm, pour the eggnog into a small saucepan. Heat over medium heat until warmed through. Top with extra grated cinnamon or nutmeg and cinnamon sticks if desired.


  • Nutrition calculations are an estimate. And don’t include the optional ingredients. 
  • I found a combination of coconut and cashew milk to work the best. These are two of the creamiest non-dairy milk options.
  • Spices: Nutmeg is the tradtional spice used in eggnog. I added cinnamon because I love it. In particular, Penzey’s Ceylon cinnamon adds a sweet and fragrant flavor.


Calories: 305kcal | Carbohydrates: 24g | Protein: 2g | Fat: 23g | Saturated Fat: 19g | Sodium: 176mg | Potassium: 285mg | Fiber: 1g | Sugar: 18g | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg