Eggnog is a vegan's nightmare. It not only includes cream and milk, but also gets its frothiness from whipped egg whites, and additional richness from beaten egg yolks. To keep tensions low at your holiday party, skip the eggs (and the milk and the cream while you’re at it) and make vegan eggnog, also known as eggless nog. With a mixture of creamy non-dairy milks like almond, cashew, and coconut, plus a seasoning blend of cinnamon, allspice, and cloves, you’ll nail the flavor of a classic eggnog without any of the dairy. Anyone putting up a fight about drinking something vegan? Just tell them to add another splash of bourbon to their cup.

First things first, if you want to top your eggnog with nondairy whipped cream, toss a can of full-fat coconut milk in the freezer. But toss it gently, because you need the cream the separate from the water. When the cream has solidified, scoop it out of the can and whip it with an electric mixer until smooth.

Start out with 4 cups unsweetened cashew or almond milk—you can make your own if you want, but it ultimately won’t make or break your eggnog. Pour the milk into a blender. Next, shake up another can of full-fat coconut milk, open it, and add the contents to the blender.

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Add 2 tablespoons maple syrup, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, ½ teaspoon allspice, ¼ teaspoon cloves, and 2 pinches of fine sea salt into the blender. Blend the mixture until well combined and frothy. Transfer the mixture to the fridge and let it chill for at least a few hours.

Before serving, if you’d like, whisk in ½ cup brandy, dark rum, or bourbon to the eggnog. Pour the eggnog into cups, add a scoop of coconut whipped cream if using, and top each glass with a sprinkle of grated nutmeg.