December 10, 2010

Matrioshka Eggnog

by IsaChandra

Serves 12

I love those cartoned vegan eggnogs but let’s face it, they’re not much more than sweet, flavored soy milk. Real eggnog should be thick, frothy and creamy. Not cloyingly sweet, but just sweet enough to heighten the seductive aromas of nutmeg and cinnamon. Of course a healthy shot of rum is in order, too.

When a super-glamorous actress contacted me for a vegan eggnog recipe that wouldn’t make her feel like she ate an entire cake, I immediately thought of two ingredients: coconut milk and avocado. Yes, they’re heavy ingredients but in a good way! When blended with almond milk and other ingredients they are just rich enough to give plenty of body and creaminess. And if you’re concerned about your nog tasting like avocado, trust me, it won’t! It will just take like blissful holiday dreaminess. Or maybe that’s the rum talking.

Just a few pointers to make sure your nog comes out as perfect as possible. Make sure that the avocado is perfectly ripe but not overly ripe. And keep all your ingredients COLD. Don’t skip that part of the directions, if the ingredients are warm the texture and flavor will be off, even if you chill it afterward. Also, avocado doesn’t keep that well, so definitely make this as close to serving time as possible. For the best, freshest flavor, serve immediately. But you can also keep it tightly sealed and refrigerated for up to 4 hours.

And for those teatotalers, you can definitely enjoy this nog in straight-edge form! Just add extra milk in place of the rum. You can also use light coconut milk if you like, it will just be less rich (obviously.) But really, this isn’t intended to be a low-fat drink, it’s definitely an indulgence, so keep in mind that a little goes a long way.

1 ripe avocado

1 13 oz can coconut milk

3 cups almond milk

1/2 cup agave nectar

2 tablespoons fresh lemon juice

1/2 teaspoon pure vanilla extract

1 teaspoon ground nutmeg (freshly grated, if possible)

1/4 teaspoon ground cinnamon

Tiny pinch cloves (less than 1/8th teaspoon)

Rum to taste (start with 1/3 cup and see from there)

Cinnamon sticks for garnish if you have them (I didn’t for this pic)

Pour coconut milk into a container. Place coconut milk and avocado in the freezer for about 45 minutes. They shouldn’t be frozen but they should be really, really cold (a little iciness on the coconut milk is ok.)

Slice avocado in half, remove the pit, peel it and place in a blender. Add all of the other ingredients as well. Blend until smooth. That’s it! Sprinkle with a little extra nutmeg and garnish with a cinnamon stick if you like.



  • December 10, 2010 at 4:36 pm: Lauren

    What a fantastic version of eggnog! I just posted a recipe for eggnog rice pudding, and wish I had used this ‘nog instead of the organic low-fat (but over sweetened) cartoned version. Great recipe :)

  • December 10, 2010 at 4:46 pm: Celia

    This looks so awesome. I love the glass too!

  • December 10, 2010 at 4:46 pm: Terry

    Perfecto. Love how it’s freed from the shackles of silken tofu! And the adorable glass is making me go squeee.

  • December 10, 2010 at 4:48 pm: jess

    holy crap, isa! yes.

    but didn’t you get the memo that I’m allergic to almonds now?

    regardless, I’ll be making this for my holiday party.

  • December 10, 2010 at 4:55 pm: Melanie

    that sounds fantastic! & what a cute glass!

  • December 10, 2010 at 4:55 pm: Julie

    Do you have a suggestion for a good possible substitute for almond milk? I’m allergic. Thanks! It sounds delicious otherwise…

  • December 10, 2010 at 5:00 pm: IsaChandra

    Thanks, all! I love the glass, too. There are three of varying sizes, sent to me from the boys at Back To Eden Bakery.

    As for the almond milk – replace it with your fave non-dairy milk. Rice, soy, hemp, oat…whatever you like!
    – Isa

  • December 10, 2010 at 5:04 pm: Aislinn

    OH MY LORD. Thank you so much for this recipe: I have been worrying for a full month about facing my first holiday season sans nog. It is my absolute number one seasonal delight this time of year (bar fruitcake, but fruitcake is FAMILY so that’s different) and now I can’t wait to start glugging it down!

  • December 10, 2010 at 5:11 pm: melanie

    And what actress? Spill!

  • December 10, 2010 at 5:20 pm: LittleSeaStar

    I’m sure that this recipe would be delicious with rice milk, too, for all of the nut allergic vegans out there :) Will be trying this recipe this weekend… I will make a batch with rice milk too and see how it turns out.

  • December 10, 2010 at 5:48 pm: Cat

    Oooooh, this sounds amazing and I don’t even LIKE eggnog! Yum! C

  • December 10, 2010 at 7:17 pm: Nicole

    This sounds really delightful, and that is the CUTEST CUP EVER.

  • December 10, 2010 at 7:23 pm: Melissa

    You and this vegan have the same glasses! Also, I thought about buying them at one time.

  • December 10, 2010 at 8:03 pm: kathy

    is amazake the same as almond milk?

  • December 10, 2010 at 8:22 pm: Bianca- Vegan Crunk

    Wow! I’ve never had actual egg nog, so I didn’t really realize that Silk nog wasn’t much like the real thing….but this sounds amazing. And so full of good fat. I love how good fat gives you an fun excuse to eat fat. :-)

  • December 10, 2010 at 10:00 pm: Erin

    I have those glasses! You have fine taste, my dear.

    I’ve never had egg nog before, and hearing about it has always kind of grossed me out. But this doesn’t sound too bad at all- far from it, actually!

  • December 10, 2010 at 11:48 pm: veganchubosaurus

    Aww, I was so excited, but my husband is allergic to coconut AND almonds!

  • December 11, 2010 at 1:22 am: Dawn

    Oh, great! Was pondering how to best increase the “body” of the vegan holiday drinks. I actually started my blog with one, a pumpkin soy milk-whiskey drink that I had then added some Trader Joe’s organic soy creamer to: http://veganfazool.blogspot.com in case anyone is interested. That worked nicely, but this one will be nice and thick! Got to get some avocados and give it a try this weekend! Thanks, Isa!

  • December 11, 2010 at 3:35 pm: Heidi

    That’s a great recipe! When I feel super generous, I will make it for my husband. I’ll substitute the agave syrup though with something better (less fructose-y); I certainly will try to add less of whatever sweetener I decide on. But all in all this sounds wonderful and easy enough! Thank you!

  • December 11, 2010 at 3:36 pm: Heidi

    That’s a great recipe! When I feel super generous, I will make it for my husband. I’ll substitute the agave syrup though with something better (less fructose-y); I certainly will try to add less of whatever sweetener I decide on. But all in all this sounds wonderful and easy enough! Thank you!

  • December 11, 2010 at 6:07 pm: Zee

    Wow. I will definitely be making this soon.

    Ok, maybe this is weird but I like my nog warm sometimes. Can this recipe be heated after it’s all done? Or will that ruin it?

    (I think maybe people drink egg nog cold because of the eggs but with soy versions there are no eggs, soo…I’m not THAT weird right?)

  • December 11, 2010 at 8:46 pm: Tiffany @ Conor & Bella

    Ooo yes! I was just enjoying a free sample of warmed Rice Nog today at Whole Foods and I loved it. My husband remarked that it wasn’t thick enough, and I remarked that it needed rum! Perfect timing with the recipe.

  • December 12, 2010 at 6:59 pm: Melomeals: Vegan for $3.33 a Day

    Wow.. that sounds delicious.

    And that’s the cutest little glass of eggnog I have ever seen.

  • December 12, 2010 at 8:53 pm: Amber

    This looks delicious!…

    but am I the only one who is perplexed that the final result isn’t green from the avocado? I have never made anything that included an avocado and didn’t turn out green, except that avocado chocolate pudding recipe that ran through the blogosphere not too long ago.

  • December 12, 2010 at 9:01 pm: Jenny

    This IS amazing…thanks Isa! It still tastes good the next day too!

  • December 12, 2010 at 10:09 pm: BlessedMama

    Easy and delicious sounding. I’ve always loved eggnog but haven’t had it since I became vegan.

  • December 12, 2010 at 10:21 pm: IsaChandra

    Amber, I am perplexed by it. But I figure it’s a miracle and we shan’t question it.

  • December 13, 2010 at 2:29 am: Mark

    Would this work in a food processor for non-blender owners?

  • December 14, 2010 at 7:15 am: Basht

    I just finished making this now and wow! so yummy. I had to do a test run for me before making it for friends. next time i’ll add less agave though.
    I used a food processor (a mini prep one) and it worked perfectly fine. I also used light coconut milk as i didn’t want it to be too heavy. Thanks so much for this, it’s my new go to nog recipe.

  • December 14, 2010 at 5:35 pm: vegetalion

    I’ve never been a fan of silk nog, but was always too lazy to try to come up with a better one–now you’ve gone and made a better one FOR me! My sloth paid off! Thanks!

  • December 16, 2010 at 9:47 pm: Nicole in VT

    I’ve recently become vegan for health reasons and have been majorly jonesing for eggnog. This looks great!! Thanks so much!

  • December 16, 2010 at 11:37 pm: zeebo

    Wonderful nog…..much better than the Silk stuff. And way better than any other recipe I have tried. Soooo rich and creamy. And it wasn’t green…even though if it was green it really would not matter, because it is just that good. The hardest part was having to wait two days while avocado ripened. Oh yea and I went “straight-edge on this one”. Thanks for this.

  • December 18, 2010 at 3:11 am: jildez

    Am i the only one who just can’t stop wondering who the actress who wanted it was?

  • December 18, 2010 at 3:37 am: Brandi

    I agree with jildez. Who was this actress?

    Anyways thanks for the recipe! I can not wait to try it.

  • December 18, 2010 at 11:40 pm: Vegan Snorkeler

    My only eggnog experience has been Slik, and I usually mix it with regular Silk to make it less sweet. I’ve been trying to get more healthy fat in my life, so I’ll make this for sure! Thanks for the amazing recipe, I can’t wait to try it!

  • December 19, 2010 at 6:29 pm: Megan

    I made this last night for a PPK meetup and it was really good! Mine turned the palest of pale greens from the avocado but no one cared, and it tasted great!

  • December 19, 2010 at 10:24 pm: Martha

    We have a tradition at my office where the owner brings his famous eggnog. Now I can show up with a vegan version and join the cheer. so nice:)

  • December 20, 2010 at 8:41 pm: Alessandra

    I would never have thought of a vegan eggnog… maybe because I am not American. and I cannot believe that you have carton eggnog, so many products just do not exist here!

    I love your glass so much, I want one!!!!

    ciao
    Alessandra

  • December 21, 2010 at 1:22 am: Carissa

    This is bloody excellent – and the first recipe I’ve seen for an almond milk version and with ingredients I already have in my kitchen. I love the nog, but it doesn’t love me. Know I’m proud to say our affection is mutual.

  • December 21, 2010 at 2:40 am: Camille

    Excellent!
    I did it with low fat coconut milk and it was perfect!

  • December 21, 2010 at 4:20 pm: Carol Ann

    Excellent! This is exactly what we’ve been looking for :)

  • December 23, 2010 at 12:14 am: Heather

    How much does this make? Wondering if I should double or triple it for a 5 person party or if I’ll be swimming in nog.

  • December 23, 2010 at 2:57 am: Nicole Lee-Sye

    The first two times I made this, I was soo disappointed! I knew it had to be something I was doing wrong as all of your recipes have been amazing! Yeah, when I matched up what I wrote down with the recipe, I forgot to write down the three cups of alt milk. Needless to say, that made a huge difference. The only problem.. now I’m HOOKED on this ‘nog!!

  • December 23, 2010 at 2:59 am: Nicole

    Heather, it makes a full blender’s worth of ‘nog. I’d say there’s enough for five.

  • December 23, 2010 at 5:05 am: Erin

    As a [gasp] honey-eatin’ vegan who is a bit hesitant to shell out the extra dollars for the admittedly delicious agave nectar, I was wondering if anyone has had any success with alternatives to the 1/2 cup of agave nectar. Be it honey, be it nectar, a 1/2 cup seems like a lot, and a bit demanding of one’s supply of such gooey goodness. I dread to think of what the ending color would look like, but do you think adding 1/4 cup of molasses in lieu of half of the nectar would have pleasing results? Texturally, aesthetically, and tastily?

  • December 23, 2010 at 8:33 am: Alexandra

    For any sweetener I’d start with less than suggested, then add more to taste. 1/2 cup seems like a whack load of sweetener, but take into consideration that this is coming from someone who’s pretty sweet sensitive!

    • December 23, 2010 at 5:39 pm: IsaChandra

      It’s something like 12 cups of liquid so 1/2 a cup isn’t an insane amount. But of course feel free to use less! Not molasses, though, it would be overpowering. A better idea would be simple syrup.

  • December 24, 2010 at 1:45 am: Meghan (Making Love In The Kitchen)

    Don’t know what I love more… you egg nog recipe of the amazing glass it’s in. Beautiful!

  • December 25, 2010 at 3:45 am: OPK

    I just made this exactly as written and am sorry to say I’m really disappointed. I can’t even eat it. Can’t figure out what I did wrong because all of your other recipes have made me swoon and everyone else here seems to love it. It kind of just tasted like a coconut smoothie. Any ideas on what could have happened?

  • December 25, 2010 at 5:29 pm: B Morgan Joy

    Oh dear. I think I’m just going to have this nog for all of my meals today. I have no regrets.

  • December 25, 2010 at 9:02 pm: Chip

    OK Folks. First of all, Merry Christmas. I was really mad because my local store was out of the Soy Nog that I consume by the truck load. I have one quart and I’m HORDING that until later BUT!!!! That being said…I don’t usually post on the net for recipes. This has to be the hands down WEIRDEST recipe I have EVER seen and whoever came up with it has to be GENUS!! I just went to my grocery today and got the ingredients for this and made it. I also just realized that I FORGOT the AGAVE (stupid me) but threw in a tablespoon or two of brown sugar. Oh well. I was just TOO excited and I have guests coming over in about 30 minutes.
    I am a naughty MEAT Eating MAN but I have decades of cooking experience and was raised by many women.
    THIS HAS TO BE TRIED AT LEAST ONCE!! I can’t vouch for anyone else on there BUY if you get to this post. YOU HAVE TO TRY THIS!!! I didn’t want to put Rum in it for the other folks that don’t drink so I put in a teaspoon or so of Rum Extract and it’s the same thing.
    THIS RECIPE (I have no idea how with coconut milk and avocado?!?!?!? What the HECK!!!) KICKS BUTT!!!! It WORKS. YOU HAVE TO TRY IT!! What do you have to lose. ?!?!? No it’s not “EGG NOG” but it’s really decent and different.
    It was a little thick so I put it in the freezer and if I have to cut it a bit for my guests, I’ll just stir in a bit of Silk Almond Milk.
    You’re non vegan, naughty meat eating, but I try different and healthier things, new friend
    Chip

  • December 25, 2010 at 9:04 pm: Chip

    I Meant BUT not BUY….Try this. it’s good

  • December 25, 2010 at 9:17 pm: Melissa

    Fantastic! I would argue whether this serves 12, I guess we must be gluttons! It was the best nog ever and is now officially one of our Christmas favourites. Thanks Isa!!!

  • December 26, 2010 at 3:27 am: Karen

    I used less than 1/4 cup of agave and it was plenty sweet. I used vanilla almond milk, so I omitted the vanilla and added half a cup more because I don’t use rum. I added some rum flavoring instead. It was yummy!

  • December 26, 2010 at 8:05 pm: Chip

    I have to go back and say now I have gone to the grocer today and bought 3 cans of coconut milk…I like the Thai Kitchen brand….the Goya was sold out because it was on sale….the others had preservatives and I wanted to avoid that. When I opened the Thai Kitchen coconut milk, it was like 2/3 of the can was a white plug like kindergarten paste….I wasn’t expecting that but I scooped it out and then afterwards about a third of the can was the grayish coconut milk…..I fork whipped this before I put it in the freezer and it was fine.

    I will check out all the other brands after the holidays because the Thai Kitchen brand was like $2.49 a can but I don’t mind paying more if it doesn’t have weird stuff in it that is not necessary.
    ** Many of the other brands had Potassium Metabisulfite and I just don’t need any more garbage in my foods if I can help it.**

    Oh and I’m making this AGAIN, not only because my wife LOVED it but because I only got about a half a coffee cup yesterday with all the guests.

    It does make a good big blender full maybe 5 cups, 40 ozs, a little more than a liter but hey, my wife and my guests sucked it down like it was NOTHING….Chug, Chug, Chug, Chug,Chug, Chug,Chug, Chug. These weren’t frat boys. It was my In-Laws and a grandmother, my wife and there was NO RUM….well except in my tiny little thimble.
    NOW we get to have a WHOLE pitcher to ourselves and I can drink HEALTHY and GUILT FREE EGG (not) NOG till MARCH!!!!!!

    Anyone use the “Lite” coconut milk?!?! I’d be curious to see if that works as well. The regular Thai Kitchen brand is like 14 g of fat per 1/3 cup so I’d just be curious if someone tried it.

    Thanks all and HAPPY NEW YEAR!!!. THANK YOU for the recipe!!!!!

    P.S.- I went back and tried the “Soy Nog” and now I have been RUINED. THIS is SO MUCH BETTER and it’s guilt free…mostly. {:-D Cheers (Not a paid promotion…just a happy belly!!!)

    ** I also agree with Karen that I’m going to maybe put in about 1/4 cup of agave because it was still nice and sweet…I just gave it a good squeeze from the bottle but no where near 1/2 a cup. **

  • December 26, 2010 at 8:17 pm: Chip

    OK… One last post since I’ve had a BUNCH on here….
    **Does anyone have the nutritional info on this for comparison?!?**
    Just curioius.
    Thanks and have a LOVELY holiday.
    Chip

  • December 27, 2010 at 2:47 am: Kelli

    OH MY GOODNESS!! This was just magical. This puts the store bought nog to shame! I made this for myself (a vegan) Christmas day and I made my husband (definitely not a vegan) a traditional eggnog from scratch, he said this recipe was so much better than traditional eggnog! He devoured it! If possible, I recommend using organic avocado because I find they are MUCH creamier and absorbed flavors much better. I will be making this every year. Thanks so much for this lovely recipe!!

  • December 29, 2010 at 3:18 pm: Jacqueline

    do you think that this recipe would still taste great with brandy instead of rum?

    • December 29, 2010 at 11:35 pm: IsaChandra

      Yeah, I think so!

  • December 29, 2010 at 9:14 pm: Nicole in VT

    I just made this a few minutes ago and I love it!! Thanks so much Isa!! Oh, and I used unsweetened so delicious coconut milk since I couldn’t find a can in the store.
    And Chip, I entered my recipe into a diet website and it came out with these numbers, serving 5 people: 153 calories, 23g carbs, 7g fat, 16g calcium, 1g protein, and 19g sugar.

  • December 31, 2010 at 10:44 pm: Rachel

    I’m about to make this tonight for some friends, I can’t wait! Oh, and the cute glass in the picture, I found the set on amazon.com except, when I went to order them, the site said they won’t be delivered until March! Oh well, it’ll be worth the wait. The company also makes matrioshka doll measuring cups! I think the company’s name is Fred Studio or something like that.

  • January 5, 2011 at 3:22 pm: Barucha

    Where was this recipe while we were staying with the in-laws over Christmas??? I’ve only just found it, and I so wish I could have saved myself from icky Rice Nog (soy-free around here)! Will be trying this after a trip to the grocery today…

  • February 9, 2011 at 2:56 am: cococado

    wow…. you must be some kind of genius. i’m biased, but this is at least twice as good as “real” eggnog..
    (i used maple syrup instead of agave and it is just fine!)

  • June 10, 2011 at 12:26 pm: gina

    Is the lemon juice nece? I have family members with citrus allergies…

  • June 13, 2011 at 8:08 pm: Jacinda Phillips

    Can’t wait to try this! You should have seen the look on my face when I saw Avocado in the ingredient list. LOL!

  • October 16, 2011 at 8:36 pm: 8ball

    What do you think would work well as a substitute for avocado? I’d love to try this but have an allergy.

  • October 20, 2011 at 7:06 pm: Georgette

    We make it with butternut squash. Probably about a cup baked squash in this recipe. Adds it’s own sweetness and a bit of golden color.

  • October 27, 2011 at 5:15 pm: K.

    Hmmm… don’t believe that it doesn’t tast like avocado, cause it does. It’s an overwelming taste and I don’t really like it :(
    Maybe I did something wrong.

  • November 24, 2011 at 7:59 pm: Becca

    Georgette: Do you use the squash in place of the avocado, or in addition?

  • December 1, 2011 at 11:44 am: Candyce

    Has anyone made this without the Rum? (I am allergic to Rum) Or have a great idea for a substitute? (thanks!)

    • December 1, 2011 at 5:35 pm: IsaChandra

      Some people like whiskey in their nog!

  • December 1, 2011 at 2:29 pm: megs

    Woohoo! This recipe got Hairpinned! Yay!

  • December 2, 2011 at 11:28 am: Candyce

    @ Isa – really question is do you have a non-alchohol idea for the rum substitute? Thanks!

    • December 2, 2011 at 5:54 pm: IsaChandra

      I just leave it out! If you want a little flavor you can try rum extract.

  • December 6, 2011 at 11:25 pm: Sari

    K. – Try a banana in lieu of the avocado. They work great in blended drinks. Also, peel it before putting in the freezer. :-)

  • December 9, 2011 at 3:18 pm: Megan

    I’m making this for a party, but I’ll have to do it the night before for lack of time- will it keep in the fridge overnight?

    • December 9, 2011 at 5:59 pm: IsaChandra

      It’s really REALLY quick to throw together…I would do it the day of because avocado tastes the best when freshest.

  • December 10, 2011 at 7:00 pm: Megan

    Wow you weren’t kidding! Threw this together in about 3 minutes, and it’s so good I don’t want to share it!

  • December 14, 2011 at 8:00 pm: Harry Knuckles

    Just made this and it’s fantastic

  • December 18, 2011 at 12:20 am: Monique

    LOVED this eggnog and this is from someone who doesn’t like eggnog that much. Thanks!

  • December 19, 2011 at 1:23 am: virtual.jess

    So I was hankering a nice cup of nog. Out I went to no less than four different stores in Montreal- no nog to be had. SAD PANDA.

    Amazingly, I had most of the ingredients to make this, except no avocado, and only half the agave. Being an intrepid vegan with a well-stocked pantry, however, I DID have maple syrup and canned pumpkin. Subbed half the agave for maple syrup and the avocado for pumpkin and OHMIGOD this is the best shit ever. Pumpkin Spice Nog. I think this should be an official variation. I maaaay have added a couple more shots of rum than called for- but I assure you that has no bearing on this review whatsoever….

  • December 28, 2011 at 7:07 am: Ash

    I made this for a mixed bunch of people for Chirstmas and (us being Australian) we all had never tasted eggnog, and everyone loved it!!
    But mine did turn out green, eh?! And taste a lot like coconut. But still delish and I highly recommend it! <3

  • December 31, 2011 at 10:59 pm: Maria

    I used lite coconut milk because it’s what the store had (honestly, it’s just coconut milk watered down, if you look at the ingredients!). So then I also used less almond milk. I also used butternut squash , one cup, in place of avocado. So thanks @ other bloggers for the idea. It worked great! It is now an official variation. Sooo tasty with white rum!!! 2012, the dozen year, the year I started by NOT USING that dozen eggs! Negnog!!

  • January 10, 2012 at 12:44 am: Kortney

    Where did you get the glass? I love it!
    Great recipe too :)

  • January 10, 2012 at 2:10 pm: taylor

    I made this around new years and it was disgusting !!! ; ( don’t know what i did wrong ::::cries::::
    tasted too avocado-y….. maybe i will try replacing with banana instead? hmm for me it tasted bland and again avocado-y, which i love avocados…. just not as a drink ? maybe …. hmmm also i used sugar instead of agave b/c i didn’t have any agave…

  • January 12, 2012 at 1:38 am: joy

    Very, Very,VERY nice……a keeper for next season. :)

  • January 13, 2012 at 12:12 am: Bonnie

    AMAZING drink! I used the refrigerated coconut milk, not canned. came out OH SO Yummy!

  • June 27, 2012 at 11:53 am: Rodino Ayala

    Wow what a creative take on Eggnog! Im going to try this soon. Thanks so much:)

  • August 17, 2012 at 3:16 pm: Trinity

    Holy crap, this sounds delicious. I am becoming a vegetarian as of monday, and have just started embarking on my cooking journey recently. This is really inspiring, and motivating, and sounding delicious!

  • November 22, 2012 at 6:44 pm: J M O

    Just whipped this up for some vegan skeptics. Subed rum aroma for actual rum, owing to the time of day. Used a little less almond milk than suggested for a thicker result. Smells perfect, tastes perfect. Perfect. Thanks!

  • December 9, 2012 at 12:49 am: Molly

    This is super yummy…my egg nog drinking husband is a believer!

  • December 11, 2012 at 6:15 am: Sun

    This was delicious! I don’t drink and don’t have rum in the house, but next time I’ll use rum extract. I thought 1/2 cup of agave would be too much, but found it lightly sweet; it was perfect. Thanks for the recipe.

  • December 12, 2012 at 2:49 pm: Kate

    This looks great! I want to make this for a party I’m having next week (about 15 ppl) do you think this recipe will make enough for everyone to try some? Or should I double it?

    Thank you!

  • December 23, 2012 at 11:19 pm: Kathie

    This is great. I made this as described and just added more rum to individual glasses. It was good, thick and “noggy”. A hint of avocado green taste, but that was easily ignored. BUT THEN, the next day, instead of adding more rum to my glass, I added Whipped vodka. Tastes exactly like eggnog and no trace of avocado.

  • January 3, 2013 at 11:04 pm: joyce

    EZ and much yummier than store bought ones <3
    might go ez on the nutmeg/ adjust to taste.
    used some coconut creamer instead of coconut milk and agave. half recipe is a lot for 1.

  • April 18, 2013 at 8:34 pm: Grace

    How do you even make recipes this delicious? FGHJFGHIUJBGFTRERTYG

  • July 12, 2013 at 8:27 pm: Tony

    !!!!!!!!!!!!!!!!!!!!!!

  • October 10, 2013 at 10:53 pm: Ora

    Is there any really good substitute for RUM? Please say there is a yummy one!

  • November 8, 2013 at 1:23 am: Nick

    unsweetened almond milk? Unsweetened coconut milk?

  • November 12, 2013 at 12:43 am: Willia

    do you have something that can be as good as avocados in recipes? Because i’m allergic, but I’m crying when I see this recipe!!

  • December 19, 2013 at 5:03 pm: Lisa

    Always hated traditional eggnog. As I kid I thought it tasted like spiced slime. As an adult, I only used the leftover nog from the holidays that I put in the freezer to make French toast and pound cakes.

    Now this recipe — this I love and could drink by the blender-full if it weren’t for all the fat. Cool, creamy and light. It’s before noon here, so I haven’t put the rum in yet. (Well, whaddaya know! By the time I finished typing this message the clock read 12:01 pm – Rum time!)

    Gotta go fill up my second glass! Thanks Isa!

  • December 19, 2013 at 10:31 pm: Caroline

    This is my favorite! I’ve been raving about it since the 2010 Holiday season! Making some tonight!!

  • July 5, 2014 at 8:10 am: jen

    Isa, this is perfect

  • August 18, 2014 at 8:27 pm: trueffelsau

    Hey, now I have a reason to look forward too the winter! Thanks for mixing vegan eating and drinking with fun – like drinking…