Deliciously creamy vegan oat milk eggnog - it's the stuff that (vegan) Christmas dreams are made of! This recipe is super simple and all you require is a few simple ingredients and a blender.
Oat nog is such a delicious festive drink - and if you're serving it without alcohol, you have a great excuse to enjoy this creamy, dairy-free drink any time of day.
Eggnog is something I remember vividly as being a part of Christmas time every year - for my parents at least! It's sold on every Christmas market in Germany, where I grew up, and often friends and neighbours would bring homemade eggnog to our house when visiting around Christmas time. It's honestly a surprise that I managed to 'escape' the eggnog thus far, ha!
To bring some delicious vegan eggnog into your Christmas time, I'm happy to share this simple vegan eggnog recipe with you today. It's super delicious and creamy and so easy to make in your blender - and as it is made with an oat base, it is the ultimate vegan oat nog.
Personally, I choose not to drink alcohol, so this is a non-alcoholic eggnog recipe - but you can definitely serve it with a splash of rum, which would fit perfectly with all the eggnog flavours of this drink!
Table of Contents
What is eggnog?
Eggnog is a sweet, creamy, rich, chilled drink traditionally made with milk, cream, sugar, egg yolk and whipped egg whites, which creates the signature frothy texture.
The history of eggnog
Eggnog is believed to have originated in Europe, but we cannot be 100% certain. Back in the 13th century medieval British monks were known to drink something called 'posset'. It was a drink that resembled a warm ale punch, made with eggs and figs. It is believed that this tradition merged with other milk and wine punches since the 13th century and became what we know as eggnog today.
Historically it's also known as 'milk punch' or 'egg milk punch'.
Why traditional eggnog isn't vegan
Before we dive into the oat nog recipe, let's have a look at what goes into traditional eggnog first!
If you've ever been wondering what the ingredients in eggnog are and why the traditional recipe is not vegan, then let me tell you - of course, half of the reason is already in the name. Yes, eggnog does ACTUALLY contain eggs. Don't believe it? Well, you're invited to do your own Google research and convince yourself that egg yolks and egg white are a vital part of a traditional eggnog recipe.
Who would want to drink egg? Yes, that's exactly what I've always thought - even before going fully vegan - and it's probably the main reason why I've never wanted to try it growing up (can't blame me now, huh?).
This vegan eggnog, however, combines all the wonderful things about eggnog without the actual eggs, milk or dairy! Yet it's super creamy, comforting and warming with the addition of smooth oat milk, creamy cashews and warm spices such as cinnamon and nutmeg. This oat nog can be served both hot or cold - it's truly delicious in both ways!
Ingredients & Notes
The ingredients for this vegan oat milk eggnog are easy and simple:
- raw cashews - they make our vegan eggnog ultra creamy
- oat milk - I like to make my own homemade oat milk
- maple syrup - for the perfect sweet flavor
- spices - ground nutmeg & cinnamon, plus I like to add ground cloves and vanilla powder (or extract)
- non-alcoholic rum - I used an alcohol-free rum called Rumish. It is a non-alcoholic drink inspired by the flavors of rum and you can get it from Holland & Barrett in the UK. You can use another rum-alternative, actual spiced rum or leave it out entirely.
Substitutions
In case you don't have any ingredients to hand, here are a few suggestions for substitutions:
- cashews - cashews are the best nuts for the job, as they are naturally creamy and flavor-neutral. I wouldn't recommend replacing them with another nut. If you don't have any unsalted cashews to hand, you can add 1/2 cup (120 ml) of dairy-free vegan cream to the mix.
- maple syrup - you can also use agave syrup
- oat milk - instead of making your own oat milk upfront, you can add 1/2 cup oats and 400 ml water to the blender.
- vanilla powder - I love using vanilla powder as it holds the full strength of fresh vanilla flavor. You can substitute the vanilla powder for 1 teaspoon of vanilla extract, or add 1 tablespoon of homemade vanilla syrup in place of the vanilla and maple.
Equipment to make oat nog
- high-speed blender - if you're looking for a new blender, let me recommend Greenis. They've got a great range of blenders and by buying through this affiliate link, you support my content!
- nut milk bag - to strain your eggnog through and avoid cashew pieces in your creamy drink
Instructions (Step-by-step)
The creamy base for this vegan eggnog
As I have used oat milk as a base for my eggnog. You could say that the choice of milk already gives it a particular creaminess - however, if you've ever had actual eggnog, you know that oat milk alone isn't going to create the thick creamy texture you're used to. And that's where another fabulous ingredient comes in: cashews!
You might know our little friend 'cashew' from its hits such as 'soak for a minimum of 4-6 hours' or 'soak overnight' - but let me tell you there's a very simple shortcut: Simply cover your cashews in boiling water and let them soak for 20 minutes. BOOM. Soft and ready to move to the next step. You're welcome.
The cashews will create a thick texture and take the creaminess of the drink to the next level - it's like adding homemade cashew cream, but better!
Blending your oat nog
Now that your cashews are nice and soft, add all your ingredients (except the non-alcoholic rum) to your high-speed blender and mix on high for about 5 minutes.
Pro tip: Be sure to use a high-speed blender to blend the softened cashews for this non-alcoholic eggnog as smooth and fine as possible. Of course, if you don't have a high-speed blender then you might still love this recipe but it probably won't be super smooth.
Whether or not you use a high-speed blender, it's vital to strain the eggnog through a fine mesh or (ideally) a nut-milk bag to avoid any remaining nut chunks making their way into your otherwise smooth experience.
Now you've got the base - if you're using the Rumish now is the time to stir it in, but don't worry if you leave it out!
Spices in eggnog
Besides the creamy texture, it's the spices used in eggnog that create its distinct flavour and you will be surprised that there are only 2 spice heroes used in traditional eggnog:
- cinnamon
- nutmeg
The additional (and optional) spices come from:
- ground clove
- vanilla bean
The latter I like to use in moderation in this recipe as they can very easily be over-powering the rest of the ingredients. However, with the cinnamon, you are welcome to go all out and adjust to your liking - hence why you will see '1-2 teaspoons' in the recipe ingredients below. I love an extra serving of cinnamon - and even serve my eggnog with extra cinnamon sprinkled on top.
Serving
Serve your vegan eggnog latte either hot or cold with a sprinkle of cinnamon over the top.
Storage
You can store this dairy free eggnog in the fridge in a closed container for up to 1 week. Give it a good shake before enjoying this creamy drink from the fridge, as the oat and cashew particles might settle at the bottom of the container.
This vegan oat milk eggnog recipe is:
- 100% vegan
- dairy-free
- gluten-free option (replace with gluten-free oat milk or with either almond or coconut)
- raw (if served cold)
- easy to make
- delicious
- deliciously creamy
- Christmassy
- super more-ish
Related Recipes
If you're looking for something exciting and festive to serve with a glass of creamy oat nog, then try this Vegan Cookie Cake with caramel or a delicious Vegan Chocolate Yule Log!
More delicious vegan drinks to enjoy
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Vegan Oat Milk Eggnog
Equipment
- 1 high-speed blender
- 1 nut milk bag or fine sieve
Ingredients
- 1/2 cup raw cashews (70 g)
- 1 3/4 cups oat milk (400 ml)
- 3 tbsp maple syrup (45 ml)
- 1/2 tsp ground nutmeg
- 1-2 tsp ground cinnamon
- 1 pinch vanilla powder
- 1 pinch ground cloves
- 1/4 cup non-alcoholic rum (60 ml) optional
Instructions
- Soak the cashews: In a small bowl cover the cashews with boiling water and set them aside to soak for 20 minutes.
- Add to blender: Add all ingredients (apart from the non-alcoholic rum) to a high-speed blender - alongside the fast-soaked cashews - and blend on high for about 5 minutes until the cashews are completely incorporated.
- Strain: Use a fine mesh (or ideally a nut-milk bag) to strain the nut pulp from the smooth & creamy eggnog.
- Stir in the rum: Stir in the non-alcoholic rum last. (optional)
- Serving: Serve hot or cold, with a sprinkle of cinnamon over the top or keep refrigerated for up to a week.
Video
Notes
- rum - if you would like your oat milk eggnog (vegan) to have an extra kick, you can of course feel free to simply replace the Rumish with actual rum (to your own liking!).
- storage - store this dairy free eggnog in the fridge in a closed container for up to 1 week. Give it a good shake before enjoying this creamy drink from the fridge, as the oat and cashew particles might settle at the bottom of the container.
- cashews - cashews are the best nuts for the job, as they are naturally creamy and flavor-neutral. I wouldn't recommend replacing them with another nut. If you don't have any unsalted cashews to hand, you can add 1/2 cup (120 ml) of dairy-free vegan cream to the mix.
- maple syrup - you can also use agave syrup
- oat milk - instead of making your own oat milk upfront, you can add 1/2 cup oats and 400 ml water to the blender.
- vanilla powder - I love using vanilla powder as it holds the full strength of fresh vanilla flavor. You can substitute the vanilla powder for 1 teaspoon of vanilla extract, or add 1 tablespoon of homemade vanilla syrup in place of the vanilla and maple.
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