Ahhh eggnog. It’s all things festive and comforting. But before you judge me for my vegan eggnog recipe, consider this. The eggnog “experience” is basically a mug of something heavy and creamy with a strong nutmeg flavor. So don’t knock the vegan version until you try it. If you find yourself in the “eggnog haters” camp, think of my recipe as, “spiced holiday milk that tastes great with booze or coffee.” There. Did I hook you? I’ve actually converted “eggnog haters” to “eggnog lovers” with this recipe and I’m obnoxiously quite proud of that fact!
This recipe is adjustable to your heart’s content. Feel free to alter the spices, or increase or decrease the coconut milk for more or less “creaminess”. You can even replace the water and hemp seeds with another milk alternative, like cashew milk or soy milk. If you make your own version and are excited about it, let me know!
makes approximately 3.5 liquid cups
4 tablespoons pure maple syrup
1 can (13-14 oz) coconut milk (you can use the light version, but of course I recommend “full fat”)
2 cups water*
1/3 cup hulled hemp seeds (or hemp hearts)*
1/4 teaspoon ground cinnamon
2 teaspoons ground nutmeg, plus more to taste
seeds of 1 vanilla bean or 1 teaspoon vanilla extract
pinch of ground cloves
whole nutmeg for grating as garnish (optional but recommended)
In a food processor or blender, blend all ingredients together for 2-3 minutes or until smooth.
Note: This eggnog keeps well in the refrigerator for several days. Separation is natural so just whisk the nog before drinking or re-blend in the blender. To drink it hot, gently warm in a small saucepan on the stove. This is delicious hot or cold and I especially love it with coffee in the morning.
*Alternatively, you may substitute 2 cups of your favorite nut milk for the water and hemp hearts