Description
A cozy and creamy vegan eggnog made with oat milk and coconut cream, flavored with warm cinnamon, nutmeg, and vanilla. This dairy-free and egg-free holiday beverage is easy to prepare on the stovetop and perfect for anyone looking for a plant-based twist on the classic festive drink.
Ingredients
Ingredients
- 3 cups oat milk
- 13.5 ounces canned coconut cream
- 3 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (plus more for garnish)
- ½ tsp vanilla extract
Instructions
- Combine Ingredients: Add the oat milk, canned coconut cream, pure maple syrup, cinnamon, nutmeg, and vanilla extract to a large skillet.
- Heat Mixture: Place the skillet over medium heat and begin whisking the ingredients together as the mixture warms up.
- Simmer Gently: Allow the mixture to bubble gently but avoid bringing it to a full boil. Continue whisking as it heats.
- Cook Until Frothy: Maintain gentle bubbling for 2 to 3 minutes while whisking constantly until the mixture becomes frothy and creamy.
- Cool and Serve: Remove the skillet from heat. Pour the vegan eggnog into jars or glasses. Serve immediately warm, or allow it to cool to room temperature, then chill in the refrigerator before serving.
- Garnish: Sprinkle additional nutmeg on top as a decorative and flavorful garnish before serving.
Notes
- Do not allow the mixture to boil vigorously; gentle bubbling is key to achieving a creamy texture without curdling.
- You can adjust the sweetness by adding more or less maple syrup according to your taste preference.
- For a spiked version, add a splash of rum or bourbon after cooking and before chilling.
- This vegan eggnog can be stored in an airtight container in the refrigerator for up to 3 days.
- Shake or whisk well before serving if the mixture separates after chilling.
- Prep Time: 2 minutes
- Cook Time: 7 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
