Go Back
Print

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 to 200 g (7/8 to 1 c) Vegan Sugar
  • 2.6 g (1 tsp) Freshly Grated Nutmeg
  • 1.6 g (1/4 tsp) Salt
  • 0.8 to 1.2 g (1/4 to 3/8 tsp) Xanthan Gum
  • 15 g (1 TBS) Vanilla Extract
  • 2.4 g (1/2 tsp) Kala Namak
  • 80 to 120 g (1/3 to 1/2 c) Rum

Instructions

  1. Combine the sugar, nutmeg, xanthan gum, and the 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. (Use the entire can of coconut milk and not just the fat.)

  3. Bring to a boil, reduce the heat, and simmer for three minutes. Cooking the coconut milk is very important as it removes the coconut flavor. Do not skip this step!

  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 and/or rum extract. See the recipe notes for the details on subbing rum extract.

  6. Whisk in the rest of the Silk Vanilla Soymilk. Transfer to a container with a tight-fitting lid and chill for at least several hours before serving. The flavor matures as it chills in the fridge and gets even better after a few days. Shake well before each use. Grate some additional nutmeg on top of each glass and enjoy!

Recipe Notes

  • I prefer to use rum but rum extract will also work. For rum extract, use 10 to 20 grams (2 to 4 teaspoons), depending on how strong you want the rum flavor to be. I recommend starting with 10 grams and tasting before adding more. You can also use a combination of rum and rum extract if you like for a more full-bodied rum flavor.
  • For a fancier presentation, pipe a swirl of non-dairy Reddi-wip orĀ vegan whipped topping on the eggnog before adding the nutmeg!
  • My personal favorite way to make this eggnog is a little extra sweet, moderately thick, and with extra rum flavor! I use 200 g (1 c) sugar, 1.0 g (5/16 tsp) xanthan gum, 120 g (1/2 c) rum, and 10 g (2 tsp) of rum extract. All the other ingredients are as written in the recipe.