Vegan Egg Nog

A Cozy, Vegan Egg Nog for the Holidays

I first tasted egg nog as a kid and fell in love with its creamy, spiced sweetness. But the real memory? Every Christmas, my family would make 25 gallons of it. Yes, gallons. We’d mix it in huge buckets for our church annual Christmas party. Every fridge in the church had at least one jug chilling. It was a whole event. We always saved a gallon of it so that we could enjoy it after the party. There was almost never any extras left after the party. It was always a hit. And now, years later, I still carry on that tradition at home, just with a vegan twist.

This version is just as creamy and comforting. It’s egg-free, dairy-free, and made with plant milk and warming spices. It’s perfect cold, gently warmed, or dressed up with a cinnamon stick and splash of rum. Whether you’re sharing it with a crowd or sipping it solo by the fire, it still feels like Christmas in a cup.

What I love is that it’s allergy-friendly, kid-safe, and way easier on the stomach than traditional nog. It still smells like home. It still tastes like the holidays. But now, it’s made for everyone at the table.

A Brief History of Egg Nog

Egg nog has a long history. It started in Europe as a drink for the wealthy. Made with eggs, cream, milk, and booze, it was rich and celebratory. The name likely comes from “noggin,” a small wooden cup. It came to America, where colonists added rum and made it a holiday staple.

Over the years, the drink evolved. It got thicker, sweeter, and more tied to the season. But it always stayed creamy, spicy, and indulgent. This vegan version keeps the flavor alive, just without the dairy or raw eggs. It’s rooted in tradition, but fresh and modern. You still get the warmth and nostalgia—just with plants.

Ingredients and Possible Swaps

• Plant milk like pea or oat, do not recommend coconut milk because of the coconut flavor
• Sugar OR Natural sweeteners like maple syrup, agave, date syrup, or plain sugar
• Warming spices like cinnamon, nutmeg, and cloves
• Vanilla extract
• Optional: rum, bourbon, or brandy for grown-up glasses

Swaps you can try:
• Switch up the sweetener based on your taste, maple gives a cozy depth
• Add ginger, cardamom, or allspice for a spicy twist

How to Make Vegan Egg Nog

1. Start by chilling your plant milk so the nog turns out cold and fresh.
2. Add your milk, corn starch, sweetener, vanilla, and spices to a blender.
3. Blend until silky and smooth. It should look rich and foamy.
4. Taste and adjust. Want it sweeter? Add a splash more syrup. Need more spice? Sprinkle some in.
5. Pour the mixture into a pot and heat gently. Don’t boil it—just warm it until it steams.
6. Let it cool slightly, then pour into a pitcher or jug.
7. Chill it in the fridge for a few hours so the flavors settle in.
8. Serve cold or gently reheated. Garnish with a dusting of cinnamon or a cinnamon stick.

Frequently Asked Questions

Can I make it in advance?
Yes! That’s the beauty of it. It tastes even better after a few hours in the fridge. You can blend it the night before and just stir before serving.

How long does it last in the fridge?
It keeps for about five days, maybe a little more. Just shake it before pouring, since the spices settle.

Can I make it sugar-free?
Yes. Try monk fruit sweetener or stevia, but start small and taste as you go. Some alternatives can be pretty sweet.

Can kids drink it?
Of course. This version has no eggs or alcohol. It’s totally safe and super kid-friendly.

What if I want an adult version?
Just add a splash of your favorite spirit—rum, bourbon, brandy, or even spiced whiskey. Stir it in right before serving.

Can I freeze leftovers?
Not ideal. The texture changes too much. Better to refrigerate and enjoy within a few days.

Is the texture thick enough without eggs?
Yes! The creaminess comes from blended plant milk and coconut or cashew cream. If you want it thicker, blend in a spoonful of soaked cashews or a pinch of xanthan gum.

Wrapping Up the Nog

Every year, our house buzzes with chatter, music, and the smell of spices. Someone’s always sneaking to the fridge where the nog is stored. Someone else is asking when they can pour the first glass. And in that moment, it all feels like tradition.

This vegan egg nog brings those moments back for me. It’s simple, warm, and full of history. It feels like family. It feels like celebration. You don’t need eggs or dairy to create something rich and memorable. Just a few good ingredients, a blender, and a quiet moment to sip and smile.

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