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Almond Milk Eggnog

A creamy, dairy-free twist on traditional eggnog, made with almond milk, coconut cream, and warm spices.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Beverage
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups unsweetened almond milk
  • 1/2 cup coconut cream
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional: 1/2 cup rum or bourbon

Equipment

  • Blender
  • Measuring cups
  • Measuring spoons
  • Large bowl
  • Whisk
  • Pitcher or large jar for storage

Method
 

  1. In your blender, combine the almond milk, coconut cream, maple syrup, and vanilla extract.
  2. Add the ground nutmeg, ground cinnamon, and salt to the blender.
  3. Blend the mixture on high for about 30 seconds until well combined and creamy.
  4. Taste the eggnog; if you prefer it sweeter, add more maple syrup and blend again briefly.
  5. If desired, add the rum or bourbon and blend for a few seconds.
  6. Transfer the eggnog to a pitcher or jar and refrigerate for at least an hour.
  7. When ready to serve, pour the eggnog into glasses and sprinkle a pinch of nutmeg on top.

Notes

Great for holiday parties or cozy nights in; can be customized for non-alcoholic or boozy versions.