Go Back
+ servings
No Eggnog - a dairy free and eggless version of the festive drink
Print Recipe
5 from 4 votes

No Eggnog - A Vegan Festive Drink

This vegan Eggnog is deliciously creamy custard like festive liqueur that you simply would not believe is eggless and dairy free. Perfect to festive parties and homemade Christmas gifts.
Prep Time10 minutes
Cook Time30 minutes
cooling time10 minutes
Total Time50 minutes
Course: Treat
Cuisine: Vegan
Keyword: Christmas, Cream Liqueur, Eggnog, Thanksgiving
Servings: 12 glasses
Calories: 210kcal
Author: Glutarama

Ingredients

  • 425 ml tin coconut milk needs to be 60% or over in coconut extract I can of coconut milk, make sure its over 60% coconut extract
  • 150 g caster sugar
  • 600 ml dairy free milk or your normal dairy free alternative
  • 4 tbsp Bird's original custard powder NOTE: level tablespoons
  • 1 tsp nutmeg
  • 250 ml brandy

Instructions

  • First make the vegan condensed milk by adding the tin of coconut milk and 150g of caster sugar to a saucepan, stir to combine and allow to gently boil for 20mins
  • Take the pan off the heat and set aside to cool for 10mins
  • In a large jug, measure out 4 level tablespoons of Birds Custard Powder, 1tsp nutmeg and add 100ml of the soya milk. Using a whisk mix the custard powder and milk alternative until all lumps have gone and you have a smooth thin paste. Pour in the remaining 500ml of soya milk and whisk to combine.
  • Return the saucepan with the condensed milk back to the hob and pour in the cold custard liquid.
  • Gently begin to reheat the saucepan whisking continuously, you want to be careful the custard does not thicken too much or go lumpy.
  • Continue to whisk until the spiced custard has thickened and turned a bright warm yellow.
  • Remove from the heat and allow to cool to room temperature.
  • At this point you could add a clingfilm lid to the saucepan to help prevent a skin from forming on the cooling custard. I don’t have clingfilm in the house, so I simply give the custard a stir every time I walk past, this works perfectly fine.
  • Once the custard is body or room temperature you can pour in 250ml of brandy and whisk to mix thoroughly. You will now have a thin drinkable custard-like drink (that smells divine).
  • Pour your Eggnog into a 1 litre sterilised bottle [see notes] and place in the fridge until you plan to drink it.

Notes

To sterilise the bottle simply put in the dishwasher for a cycle or pour boiling water from the kettle into the jar and stand on the side until cooled (lid off), pour away water when you plan to fill with Eggnog.

Nutrition

Calories: 210kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 44mg | Potassium: 175mg | Fiber: 1g | Sugar: 14g | Vitamin A: 207IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 2mg