The Coziest Holiday Sip is Here (And It’s Happily Vegan!)

Hey there, friend! Can you smell it? That magical, spiced-sweet aroma that seems to weave its way through the house from late November straight through to the New Year? For me, the holidays truly begin not with the first snowfall or the untangling of lights, but with the first creamy, dreamy sip of eggnog. It’s the taste of warmth, celebration, and togetherness in a glass. But for the longest time, I thought my eggnog days were over when I started leaning into more plant-based living. Store-bought vegan options were okay, but they never quite captured that rich, homemade heartiness I craved.

Well, I’m here to tell you that the search is over. After more kitchen experiments than I can count (my blender and I have become *very* close), I’ve cracked the code. This Creamy Vegan Eggnog is everything you dream of: luxuriously smooth, perfectly spiced with cinnamon and nutmeg, and so satisfyingly rich you won’t believe it’s dairy-free and egg-free. The secret? A surprisingly simple powerhouse ingredient that creates the most incredible silky base. And the best part? It whips up in just five minutes. No cooking, no tempering eggs, just pure, blend-and-sip joy. So, whether you’re hosting a festive bash, having a quiet night by the tree, or simply treating yourself, this recipe is your new go-to for a holiday hug in a mug. Let’s get blending!

My Grandfather’s “Nog” and a New Tradition

I have this vivid, wonderful memory of my grandfather every holiday season. He was a man of few words, but his actions spoke volumes. His annual tradition was making a huge batch of his “famous” eggnog from a recipe his own father had passed down. It was an event. He’d carefully separate dozens of eggs, whisk in cream, and add a “generous glug” of brandy that made my grandmother raise an eyebrow. The house would smell incredible. As kids, my cousins and I would get a special, non-alcoholic version, and we felt so grown-up sipping from little crystal cups. It was more than a drink; it was a symbol of being together.

When he passed, that recipe felt like a tangible piece of him we’d lost. A few years ago, as our family grew and dietary needs shifted (lactose intolerance, veganism, you name it!), I felt a pang of sadness that we couldn’t share that same tradition. So, I made it my mission to create a version that honored his memory but welcomed everyone to the table. The first time I made this vegan version and watched my entire family—from my dairy-free niece to my brandy-loving uncle—raise a glass together, I knew we had started a beautiful new tradition. It turns out, the magic wasn’t in the eggs or cream; it was in the sharing.

Gather Your Ingredients: A Quick Peek into the Magic

Here’s the beautiful part: you probably have most of these ingredients in your pantry right now. Let’s take a quick tour of what’s going into our magical concoction and why each one plays a starring role.

2 cups plant-based milk: This is our base! Oat milk is my top pick for its natural creaminess and neutral flavor. Almond milk keeps it light, soy milk adds a protein boost, and cashew milk is decadently rich. Use what you love!
1 cup silken tofu (the secret weapon!): I know, it sounds wild, but trust me! Silken tofu is the key to that thick, custard-like body without any “beany” taste. It blends into utter silkiness and adds a protein punch. Chef’s Insight: For a nut-based version, swap with ¾ cup of raw cashews soaked in hot water for 30 minutes (then drained). For a nut-free, soy-free option, use a full cup of canned coconut cream.
1 teaspoon pure vanilla extract: The warm, aromatic backbone that makes everything taste like a baked good. Don’t skip it!
4 tablespoons sweetener of choice: I adore the caramel-like depth of maple syrup. Agave nectar works perfectly, and if you’re watching carbs, monk fruit sweetener is a great option. Start with 3 tablespoons and add more to taste!
The Spice Squadron (1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp salt, pinch of cloves): This is the soul of the nog! The salt is crucial—it’s not for saltiness, but for making all the other flavors pop and balancing the sweetness. Freshly grated nutmeg is a game-changer if you have it!
Optional: 2 tbsp brandy, dark rum, or bourbon: For the adults! A splash of spirits adds a wonderful warmth and complexity. My heart belongs to a good dark rum, but brandy is the classic choice.

Let’s Make It! Your 5-Minute Path to Nog Nirvana

Ready? This is seriously the easiest process ever. Get your blender ready—we’re about to create some magic.

Combine Everything. Seriously, that’s it for prep! Dump the plant milk, silken tofu (no need to press it!), vanilla, sweetener, and all the spices directly into your blender pitcher. Chef’s Hack: If you’re using the optional alcohol, add it now. Blending it in ensures it’s perfectly incorporated and mellows the sharpness just a bit.
Blend Until Silky Smooth. Now, put the lid on securely (this is important—we don’t want a festive blender explosion!). Start on a low speed and gradually increase to high. Let it blend for a good 45-60 seconds. You’re looking for a completely homogenous, frothy, and creamy liquid. Pro Tip: If you’re using the cashew substitution, you may need to blend for a full 2 minutes to get them perfectly smooth.
The All-Important Taste Test. Stop the blender, grab a spoon, and have a taste. This is your moment to make it *yours*. Want more spice? Add a pinch more cinnamon or nutmeg. Want it sweeter? Drizzle in another tablespoon of maple syrup. Remember, flavors will meld and deepen if you chill it, so it’s okay if it tastes a tiny bit strong now. Chef’s Note: If it’s thicker than you’d like, simply blend in another ¼ to ½ cup of plant milk until it reaches your perfect sipping consistency.
Serve It Up! You have options here, and they’re all delicious. For a classic chilled nog, pour it over ice into your favorite glasses. For the ultimate cozy experience, gently warm it in a saucepan over medium-low heat, stirring frequently, until it’s steaming but not boiling. This makes your kitchen smell like holiday heaven!
Garnish with Love. The finishing touch! A little grated nutmeg on top is non-negotiable for me. A cinnamon stick stirrer, a dollop of vegan whipped cream, or even a star anise pod makes it feel extra special.

How to Serve Your Masterpiece

Presentation is part of the fun! I love serving this nog in little vintage punch cups or sturdy mason jars for a rustic feel. For a party, set up a “nog bar” with a pitcher of the eggnog, small bowls of garnishes (grated nutmeg, cinnamon sticks, whipped cream), and bottles of brandy and rum so guests can spike their own. If you’re serving it warm, use heatproof mugs and offer a plate of ginger snap cookies or shortbread on the side for dipping. Pure bliss!

Get Creative! Flavor Twists & Swaps

Once you’ve mastered the base, the world is your oyster (or, well, your nog!). Here are a few of my favorite riffs:

Chai-Spiced Nog: Replace the cinnamon, nutmeg, and ginger with 2 teaspoons of homemade or store-bought chai spice blend.
Chocolate Eggnog: Blend in 2 tablespoons of unsweetened cocoa powder and an extra tablespoon of sweetener for a decadent treat.
Pumpkin Spice Nog: Add 3 tablespoons of pumpkin puree and a teaspoon of pumpkin pie spice. Hello, autumn in a glass!
Coffee Nog: Perfect for a brunch cocktail! Replace ½ cup of the plant milk with strongly brewed cold brew coffee.
Sugar-Free Version: Use your favorite sugar-free sweetener like monk fruit or erythritol, and opt for an unsweetened plant milk.

Olivia’s Chef Notes & Kitchen Confessions

This recipe has evolved so much from my first attempt, which was… not great. I think I used a grainy tofu and not enough sweetener, and let’s just say it was more “savory spiced beverage” than “festive treat.” But that’s the joy of cooking! The silken tofu discovery was a true “Aha!” moment that changed everything. It creates such a perfect, neutral canvas for the spices.

A funny story: the first time I served this to my very traditional uncle, he raved about how it was the creamiest, best eggnog he’d had in years. The look on his face when I told him it was made with tofu was absolutely priceless! He now requests it every year. It just goes to show that the best recipes are the ones that bring people together, no matter what’s in them. This nog keeps beautifully in a sealed jar in the fridge for 3-4 days. Just give it a good shake before serving, as it might separate a tiny bit. The flavors get even better the next day!

Your Eggnog Questions, Answered!

Q: My eggnog turned out a bit thin. How can I thicken it?
A: No worries! This is an easy fix. The simplest way is to add more of your creamy base. Blend in another ¼ to ½ cup of silken tofu or a couple of tablespoons of coconut cream. If you’re not serving it immediately, chilling it for a few hours will also help it thicken up slightly.

Q: Can I make this nut-free?
A> Absolutely! First, be sure to use a nut-free plant milk like oat milk or soy milk. Second, use silken tofu or coconut cream as your creamy base (instead of the cashew substitution). That’ll make it completely nut-free and safe for everyone to enjoy.

Q: Why is there salt in a sweet drink?
A> Great question! Salt is a flavor enhancer. In small amounts, it doesn’t make things taste salty; instead, it rounds out the sweetness and makes the spices taste more vibrant and complex. It’s the secret trick that makes store-bought recipes taste “flat” in comparison to homemade!

Q: How long will this keep in the fridge?
A> It will stay fresh and delicious in an airtight container for 3-4 days. You might notice some separation—that’s totally normal! Just give it a vigorous shake or a quick re-blend before serving.

Creamy Vegan Eggnog – Dairy-Free, Festive & Totally Sippable

Author: OliviaBennett

Print Recipe

Description

Cozy up this holiday season with a plant-based twist on a timeless classic! This egg-free, dairy-free nog is luxuriously smooth, perfectly spiced with cinnamon and nutmeg, and made with simple pantry staples. Thanks to the magic of silken tofu (or cashews/coconut cream), you’ll get that rich, creamy body without the heaviness—ready in just 5 minutes. Whether served chilled over ice or gently warmed with a cinnamon stick, it’s the holiday hug in a mug you’ll crave all season long.

Ingredients

Scale

2 cups plant-based milk (oat, almond, soy, or cashew)
1 cup silken tofu (or ¾ cup soaked cashews / 1 cup coconut cream)
1 tsp vanilla extract
4 tbsp maple syrup (or sweetener of choice)
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
Pinch of cloves
¼ tsp salt
Optional: 2 tbsp brandy, dark rum, or bourbon

Instructions

Blend – Add all ingredients to a blender (including alcohol if using).
Whip until creamy – Blend 45–60 seconds until silky and frothy. For cashew version, blend up to 2 minutes.
Taste & adjust – Add more spice or sweetener as desired. If too thick, blend in a splash more milk.
Serve – Pour over ice or gently heat on the stove until steaming (don’t boil).
Garnish – Sprinkle with fresh nutmeg, add a cinnamon stick, or top with vegan whipped cream.

Notes

Chai-Spiced Nog: Swap spices for 2 tsp chai blend.
Pumpkin Spice Nog: Add 3 tbsp pumpkin purée + 1 tsp pumpkin pie spice.
Chocolate Nog: Blend in 2 tbsp cocoa powder.
Coffee Nog: Replace ½ cup milk with cold brew.
Sugar-Free: Use monk fruit or erythritol.

Nutrition

Calories: 140 cal Per Serving
Fat: 8g
Carbohydrates: 12g
Protein: 6g

Nutritional Information (Approximate, Per Serving)

Please note: This is an estimate and can vary based on specific ingredients used, especially the type of plant milk and sweetener.

Calories: ~140
Protein: ~6g
Carbohydrates: ~12g
Fat: ~8g
Fiber: ~1g

Prep Time: 5 minutes | Total Time: 5 minutes

Final Thoughts: A Toast to New Traditions

So there you have it—a recipe that’s more than just a drink. It’s a testament to the fact that the heart of our holiday traditions doesn’t lie in rigid ingredients, but in the spirit of adaptation, inclusion, and shared joy. This creamy, dreamy vegan eggnog is my love letter to the past and a warm welcome to the future. It proves that you can honor cherished memories while creating new ones that welcome everyone to the table.

I hope this recipe becomes a part of your holiday story, filling your mug and your home with coziness. From my kitchen to yours, happy blending, and cheers to the coziest sips of the season!