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.
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!
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.
Don’t know what I love more… you egg nog recipe of the amazing glass it’s in. Beautiful!
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?
Oh dear. I think I’m just going to have this nog for all of my meals today. I have no regrets.
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
I Meant BUT not BUY….Try this. it’s good
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!!!
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!
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. **
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
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!!
do you think that this recipe would still taste great with brandy instead of rum?
Yeah, I think so!
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.
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.
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…
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!)
Is the lemon juice nece? I have family members with citrus allergies…
Can’t wait to try this! You should have seen the look on my face when I saw Avocado in the ingredient list. LOL!
What do you think would work well as a substitute for avocado? I’d love to try this but have an allergy.
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.
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.
Georgette: Do you use the squash in place of the avocado, or in addition?
Has anyone made this without the Rum? (I am allergic to Rum) Or have a great idea for a substitute? (thanks!)
Some people like whiskey in their nog!
Woohoo! This recipe got Hairpinned! Yay!
@ Isa – really question is do you have a non-alchohol idea for the rum substitute? Thanks!
I just leave it out! If you want a little flavor you can try rum extract.
K. – Try a banana in lieu of the avocado. They work great in blended drinks. Also, peel it before putting in the freezer. 🙂
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?
It’s really REALLY quick to throw together…I would do it the day of because avocado tastes the best when freshest.
Wow you weren’t kidding! Threw this together in about 3 minutes, and it’s so good I don’t want to share it!
Just made this and it’s fantastic
LOVED this eggnog and this is from someone who doesn’t like eggnog that much. Thanks!
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….
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
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!!
Where did you get the glass? I love it!
Great recipe too 🙂
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…
Very, Very,VERY nice……a keeper for next season. 🙂
AMAZING drink! I used the refrigerated coconut milk, not canned. came out OH SO Yummy!
Wow what a creative take on Eggnog! Im going to try this soon. Thanks so much:)
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!
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!