Vegan Egg Nog

Just like cooked egg nog, this version starts with a custard base then is loaded with flavor and thick coconut milk. If desired, add rum in lieu of the extract, but keep in mind it won’t be as thick.

Vegan Egg Nog

3 cups nondairy milk
1 1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Pinch ground cloves
Pinch salt
1/2 cup agave nectar
5 tablespoons cornstarch
2 tablespoons sorghum flour
1 can full-fat coconut milk, chilled in the refrigerator (I like Thai Kitchen)
1 1/2 to 1 3/4 teaspoons rum extract
1 teaspoon vanilla extract
Nutmeg, for serving

Put 2 1/2 cups of the nondairy milk, the nutmeg, cinnamon, cloves, and salt in a saucepan. Bring to a simmer.

Put the remaining nondairy milk, agave nectar, cornstarch, and flour in a large measuring cup. Whisk well. Pour about 1/2 a cup of the warm nondairy milk into the agave nectar mixture. Mix well. Pour the mixture into the pot with the simmering nondairy milk. Bring to medium heat, continually whisking until thickened, about 5 minutes.

Once thick, remove from heat and whisk for 30 seconds vigorously. Scrape the mixture into a bowl. Cover with a piece of waxed paper or plastic wrap, pressing directly onto the mixture. This will prevent a skin from forming. Refrigerate until it has set, at least 4 hours, but preferably overnight.

After the custard has set, take the coconut milk out of the refrigerator. Pour it into a blender and blend for 2 minutes, until fluffy. Scrape in the custard mixture, as well as the rum and vanilla extract, adding rum extract to taste. Blend until completely smooth.

Serve immediately or refrigerate until serving, reblending just before serving. Pour into serving glasses and dust with nutmeg.

Just a note: I felt the cloves could have been omitted, it was a little strong at first. But once it sat for a few hours, the flavors came together and it was delicious! It didn’t stay as thick after a day or two in the fridge.


2 thoughts on “Vegan Egg Nog

  1. Fariya Doctor says:

    Hi Laurie,

    I tried your recipe for Chocolate Cream Truffles. It was a disaster. I could not get the chocolate to form into balls. It would crumble in my handles while trying to roll them. I used the SemiSweet Bakers chocolate and whole coconut milk as the recipe says. I cooled the mixture over night in the fridge in a round pampered chef clay dish (covered) and attempted to scoop, dip and roll the stuff and it just would not hold together.
    Any suggestions for a newbie frustrated truffle maker?

    • NV says:

      Hmm, how weird! And unfortunate. I’m so sorry. When you scooped it, it was crumbly?

      I wonder if it was the chocolate, because I have made these a few times with success. I used Enjoy Life chocolate chips because they are allergen-free. I wonder if the chocolate makes a difference in this case, though I would not really think so as I was adapting an old family favorite, basic truffle recipe with the same proportions.

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