Vegan Creamy Spiced Eggnog
Total time2 hr 20 min
Prep time5 min
Cook time15 min
4.7(29)
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 3 tbsp cornstarch
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ⅛ tsp ground cloves
- 1 pinch salt
For serving
- ground nutmeg, for dusting (optional)
Instructions
- 1
Whisk together the cornstarch and 2 tablespoons of the whole milk in a small bowl until smooth and no lumps remain, then set aside.
- 2
Combine the coconut milk, heavy cream, remaining whole milk, sugar, nutmeg, cinnamon, cloves, and salt in a medium saucepan over medium heat, whisking to dissolve the sugar, until the mixture is steaming and just beginning to simmer around the edges, about 5–7 minutes.
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