Light and healthier spiked vegan eggnog recipe that is naturally sweetened and lower in fat! This creamy holiday drink is a satisfying dairy-free alternative to soothe an eggnog craving!
WHY THIS VEGAN EGGNOG RECIPE IS SO GOOD
Dairy-free vegan eggnog is easy to make and this one has (almost) all healthy ingredients (ok, minus the booze)! Eggnog happens to be one of my favorite traditional holiday cocktails and it is delicious to enjoy as a dessert. It is sweet, creamy, lite, and a fabulous treat that doesn’t taste like it has any alcohol in it when it is spiked (so be careful). Since vegan nog is made without dairy or egg, it is a wonderful solution for individuals with food allergies or a lactose sensitivity.
Picture this with me. You are at the grocery store in the milk section and the carton of eggnog just made its way out in public. The carton is just glowing like a halo floating above it behind chilled glass doors. It marks the start of the holidays, Christmas parties and family parties snuggled up at home (or maybe just snuggled up at home these days)! And we all get excited! I know I sure do this every holiday!
But as soon as I enjoy a cup of eggnog I realize, that one cup I just enjoyed was really two servings (because a serving of eggnog is ½ cup) and those two servings were loaded with tons of fat and sugar I surely do not need entering the hip zone. Eggnog just tastes so. darn. good! And now you can enjoy it healthier, lactose-free, egg-free, lower in fat, and easily made in the comfort of home.
VEGAN EGGNOG INGREDIENTS
Plant-based milk, cashew milk (or can use almond milk): This plant-based eggnog starts with a thick dairy-free milk. I recommend using cashew milk that is unsweetened. It only has 25 calories per cup, contains no added sugar, and has a slight natural sweet taste. It is also super thick, resembling a similar consistency of cream.
Canned lite coconut milk (or can use full fat): Use canned lite coconut milk for more creamy flavor. I like to use lite for my vegan egg nog and if your worried – it does not have a “Coconut” flavor after all the ingredients are blended together. Also using lite cuts fat and calories😊. You can totally use full fat for an even thicker vegan eggnog.
Xylitol sugar or maple syrup: I prefer to use Xylitol sugar. It is low glycemic and contains less calories than regular sugar. Maple syrup can also be use in an equal amount to sweeten up the drink naturally.
Liquor: Brandy and dark rum for a little fun!
Orange juice: Orange juice adds more natural sweetness and zest that takes this vegan eggnog recipe up to a whole new level! It is also loaded with vitamin C and folate, and if you get fortified, contains calcium an other beneficial vitamins and minerals.
Flavors from nutmeg and lemon zest: Lemon zest and nutmeg is wonderful to flavor savory meal, drinks and baked goods. I suggest using fresh nutmeg and using a fine grater to grate the seed right into the drink. The flavor will be more intense and robust!
HOW TO MAKE THIS HOLIDAY FAVORITE DRINK
To make a spiked vegan eggnog, in a medium saucepan whisk together the cashew milk, coconut milk, maple syrup or Xylitol, orange juice, lemon zest, vanilla, cinnamon, nutmeg, brandy, and rum on the stove-top on medium heat for about 5 minutes until heated.
Serve this vegan eggnog recipe once warm or chill first then serve in glasses with fresh nutmeg sprinkled on top. You can also turn this into a non alcoholic eggnog recipe by skipping the alcohol 😉.
The flavor of dairy-free vegan eggnog does taste different than a traditional eggnog drink because nothing compares to real cream. But this is a great way to fix that craving in a healthy way. It is still creamy, sweet, silky, and bursting with spices. It has much lower fat, and the fats it does contain are from canned coconut milk and cashew milk which are healthy fats to consume.
Store in an airtight container or jar in the refrigerator for up to 5 days.
Eggnog is usually mixed with rum, brandy or bourbon. Using a higher alcohol level will cut the sweetness. Dark rum and brandy works well for a silky smooth taste.
If this is going to cook for a long time, wait to add the alcohol, otherwise to make this easy add it all together. It only heats for 5-10 minutes which fine if serving or storing right away.
ENJOY THESE OTHER VEGAN RECIPES
Vegan Sugar Cookies (grain-free) – these are fun for the holidays using cashew nuts. They are crunchy and delicious to cut out!
Best Homemade Apple Cider From Scratch – use maple syrup in place of honey
If you make dairy-free and vegan eggnog recipe from Delightful Mom Food I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below!
Vegan Eggnog Recipe (Healthy & Low Fat)
- 2 cups cashew milk unsweetened (or can use almond milk unsweetened but cashew is better)
- 1 (15 ounce can) lite coconut milk (or can use full fat, but it will have more fat)
- 1/3 cup maple syrup (or Xylitol)
- 1/2 cup orange juice
- 1/2 teaspoon vanilla
- 1/3 cup Dark rum
- 3 Tablespoons Brandy
- Zest of 1 lemon
- 1/4 teaspoon nutmeg (plus more for garnish)
- 1/4 teaspoon cinnamon
In a saucepan on low heat add all the ingredients. With a whisk, mix ingredients together and heat on low for 5 minutes until it is heated, mixing throughout.
Serve at once or refrigerate covered to chill. Serve in glasses and garnish with freshly grated nutmeg.
Notes 2: Store in an airtight container or jar in the refrigerator for up to 5 days.
Notes 3: You can also turn this into a non alcoholic eggnog recipe by skipping the alcohol
Notes 4: If this is going to cook for a long time, wait to add the alcohol, otherwise to make this easy add it all together. It only heats for 5-10 minutes which fine if serving or storing right away.
The post Easy Spiked Vegan Eggnog Recipe (Healthier & Low Fat) appeared first on Delightful Mom Food.