The holiday season comes with so many traditional drinks. Eggnog is one of these special drinks that everyone sips all December long. Although traditional eggnog is made with raw egg it’s easy to make a scrumptious vegan version. Eating raw egg has always been gross to me anyway so this recipe is great for non-vegans that just feel a little weird about drinking uncooked egg.
My favorite things about eggnog are, first the decadent creamy texture, and second the holiday spices. This recipe is ultra creamy thanks to the coconut milk in it. Coconut milks high fat content also means that this treat is just as satisfying as the original. A mixture of 4 holiday spices gives this eggnog a variety of flavors with warm notes.
I definitely consider this recipe to be a treat to enjoy on special occasions. It is high fat because of the coconut milk. However, the spices in this recipe can be very beneficial for various reasons. Cinnamon is anti-inflammatory, prevents tooth decay, and can enhance your mood. Ginger is good for soothing an upset tummy. So how about we cheers to that! Let’s get started.
Simple vegan eggnog with lots of holiday flavor and spice!
- 1 14 oz can full fat coconut milk
- 1 cup almond milk
- 2 tbsp flax meal
- 1/4 cup agave nectar
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp cinnamon
- 1/4 tsp ginger
In a blender combine coconut milk, almond milk, and flax meal. Blend to mix and then leave to thicken for 3 minutes.
Add all other ingredients to the blender and blend on high until everything is well mixed. Serve chilled and garnish with a sprinkle of nutmeg and cinnamon sticks.
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