How to Make Vegan Eggnog

This vegan eggnog is one of my all-time favorite recipes! It is really easy to make and tastes absolutely amazing! I love that there are so many store-bought nogs available now, but I am a bit of an eggnog snob and won’t buy any of them. I have served my eggnog to many non-vegans and no one could tell it is a vegan recipe! Also, when you make your own, you can fully customize the thickness and flavor to your own taste. Here are the ingredients you will need to make it:

There are several key ingredients that can not be left out or substituted. The first is kala namak, or Himalayan black salt. I order mine from Amazon and one bag lasts a long time. This black salt adds an eggy flavor and is also the secret to the best scrambled tofu so I always keep it on hand.

You will also need to use freshly ground nutmeg for the best flavor. It makes a big difference, so get some whole nutmeg before making this recipe!

I prefer to use rum but rum extract will also work. For rum extract, use 10 to 20 grams (2 to 4 teaspoons), depending on how strong you want the rum flavor to be. I recommend starting with 10 grams and tasting before adding more. You can also use a combination of rum and rum extract if you like for a more full-bodied rum flavor. (See the recipe notes for the details on exactly how I like my eggnog!)

You will also need some xanthan gum to provide the right texture. Use 0.8 g (1/4 tsp) for a slightly thickened eggnog, and 1.2 g (3/8 tsp) if you used to like the thickness of store-bought dairy eggnog.

Combine the sugar, nutmeg, xanthan gum, and regular salt in a large saucepan:

Whisk to combine well:

Add a can of regular coconut milk and the vanilla, then whisk again. (Use the entire can and not just the fat.) I am not a fan of Trader Joe’s coconut milk as the coconut flavor is too strong. I usually use Nature’s Forest, Whole Foods’ 365, or Thai Kitchen, but had this one on hand and decided to try it. It was ok, but I won’t use it again.

Bring to a boil, reduce the heat, and simmer for three minutes. Cooking the coconut milk is very important as it removes the coconut flavor. Do not skip this step!

Remove the saucepan from the burner, then whisk in about two cups of the Silk Vanilla Soymilk. I also really like the creaminess of Oatly oat milk in this recipe, but you will need to add additional sugar and vanilla to taste at the end. Any vanilla plant milk should also work, but you may not end up with quite the same flavor, texture, or color.

Whisk in the kala namak (Himalayan black salt):

Whisk in the rum and/or rum extract. Be sure to use a brand of rum that has good flavor (I like Bacardi.)

Whisk in the rest of the Silk Vanilla Soymilk:

Transfer to a container with a tight-fitting lid and chill for at least several hours before serving. The flavor matures as it chills in the fridge and gets even better after a few days. Shake well before each use. Grate some additional nutmeg on top of each glass and enjoy!

For a fancier presentation, pipe a swirl of non-dairy Reddi-wip or vegan whipped topping on the eggnog before adding the nutmeg!