How to Make Vegan Eggnog

This vegan eggnog is really easy to make and tastes absolutely amazing! I have served it to many non-vegans and no one could tell it is a vegan recipe! Here are the ingredients you will need to make it:

There are several key ingredients that can not be left out or substituted. The first is kala namak, or Himalayan black salt. I order mine from Amazon and one bag lasts a long time. This black salt adds an eggy flavor and is also the secret to the best scrambled tofu so I always keep it on hand.

Use freshly ground nutmeg for the best flavor. It makes a big difference, so get some whole nutmeg before making this recipe!

You will also need some xanthan gum to provide the right texture. Use 0.8 g (1/4 tsp) for a slightly thick eggnog, and 1.2 g (3/8 tsp) if you like the thickness of store-bought eggnog. Combine the sugar, nutmeg, xanthan gum, and regular salt in a large saucepan:

Whisk to combine well:

Add a can of regular coconut milk and the vanilla, then whisk again. I am not a fan of Trader Joe’s coconut milk as the coconut flavor is too strong. I usually use Nature’s Forest, Whole Foods’ 365, or Thai Kitchen, but had this one on hand and decided to try it. It was ok, but I won’t use it again.

Bring to a boil, reduce the heat, and simmer for three minutes:

Remove the saucepan from the burner, then whisk in about two cups of the Silk Vanilla Soymilk. I have not tried this recipe with any other non-dairy milk. Any other vanilla milk should work, but you may not end up with quite the same flavor, texture, or color.

Whisk in the kala namak (Himalayan black salt):

Whisk in the rum. Be sure to use a brand that has good flavor (I like Bacardi.)

Whisk in the rest of the Silk Vanilla Soymilk:

Transfer to a container with a tight-fitting lid and chill for several hours before serving. Shake well before each use. Grate some additional nutmeg on top of each glass and enjoy!

For a fancier presentation, pipe a swirl of vegan whipped topping on the eggnog before adding the nutmeg!

 

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Vegan Eggnog

This rich and creamy vegan eggnog is easy to make and tastes just like it was made with dairy and eggs!


Course Beverages
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10 Cups
Calories 250 kcal
Author Deborah Mesdag

Ingredients

  • 2 quarts Silk Vanilla Soymilk
  • 1 can (13.5 oz) Coconut Milk
  • 175 g (7/8 c) Vegan Sugar
  • 2.6 g (1 tsp) Freshly Grated Nutmeg
  • 1.6 g (1/4 tsp) Salt
  • 0.8 g (1/4 tsp) Xanthan Gum
  • 15 g (1 TBS) Vanilla Extract
  • 1.8 g (3/8 tsp) Kala Namak
  • 80 g (1/3 c) Rum

Instructions

  1. Combine the sugar, nutmeg, xanthan gum, and regular salt in a large saucepan. Whisk to combine well. Use 0.8 g (1/4 tsp) of xanthan gum for a slightly thick eggnog, and 1.2 g (3/8 tsp) if you like the thickness of store-bought eggnog. 

  2. Add a can of regular coconut milk and the vanilla, then whisk again.
  3. Bring to a boil, reduce the heat, and simmer for three minutes.

  4. Remove the saucepan from the burner, then whisk in about two cups of the Silk Vanilla Soymilk. 

  5. Whisk in the kala namak (Himalayan black salt) and then the rum.

  6. Whisk in the rest of the Silk Vanilla Soymilk. Transfer to a container with a tight-fitting lid and chill for several hours before serving. Shake well before each use. Grate some additional nutmeg on top of each glass and enjoy!

Recipe Notes

For a fancier presentation, pipe a swirl of vegan whipped topping on the eggnog before adding the nutmeg!

3 thoughts on “How to Make Vegan Eggnog”

    1. Dani, I think you could either leave it out or add a little rum extract if you want the flavor without the alcohol. If you use the extract, add it at the end a little bit at a time until your eggnog has the flavor you want.

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