Vegan Eggnog

I wish I could take credit for this recipe.  It is truly that good!  I found it online a week or so ago and bookmarked it to make Christmas morning for my family.  Originally I was worried they wouldn’t like it as it has frozen avocado in it, but I was pleasantly surprised to hear they thought the recipe sounded as good to them as it did to me.  If you are like me eggnog tastes so good you can’t help but drink it down as quick as possible which can easily end with a stomach ache from the richness of the drink.  Well this recipe is the solution.  It’s super frothy and light so you can drink your glass as fast as you can and have no worries.  The original recipe is from Post Punk Kitchen but I followed the adapted recipe by Oh She Glows.  I chose to make mine alcohol free and the taste was pretty close to real eggnog!  You can crumble the candy canes on top rather than leaving them whole like me, but mine were solely for garnish, I didn’t want little bits entering my mouth.

Vegan Eggnog!

Yield: 6 cups


  • 1/2 large avocado, pitted and frozen
  • 1 large banana, peeled and frozen
  • 1 can of full-fat coconut milk (400ml), chilled in fridge
  • 1 tbsp fresh lemon juice (about 1/4 of a fresh lemon)
  • 1.5 cups almond milk
  • 1/2 cup pure maple syrup
  • 1-3 tsp ground nutmeg (to taste, add gradually)
  • 1/4 tsp cinnamon
  • 1/8th tsp ground cloves
  • 1 tsp pure vanilla extract
  • Cinnamon stick, for garnish
  • 1/4 cup-1/2 cup Bourbon (optional), to taste

Directions: Pit and freeze the 1/2 of an avocado and peel and freeze the large banana prior to making this recipe. Add the liquid ingredients into a blender and blend for about 10 seconds to mix. Now add in your frozen and dry ingredients and blend until smooth. Taste and adjust spices and liquids if necessary. You can adapt it to how you’d like it! Makes 6 cups. Serve with a cinnamon stick (optional). Serve immediately.

Note: This will not keep long, so please make it just prior to serving and serve immediately, very cold.


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