"Tis the season to drink delicious holiday beverages! Fa la la la la… la la la la."
I'm a big fan of fancy festive drinks. Vegan Hot Buttered Rum, Easy Homemade Apple Cider, 4 Ingredient Pumpkin Spice Syrup. There is just something about sipping a festive beverage and watching the snow fall that feels like total relaxing, fuzzy slipper bliss to me.
Now that we finally have a thick blanket of snow on the ground (shhhh snow haters, no complaining), holiday cocktails are an absolutely must.
Quick Vegan Coconut Nog just became my new favourite holiday sippable. Thick, creamy, full of wintery spices, luscious coconut, so delectably delicious, it totally hits that festive spot.
A lot of grocery stores carry vegan nogs of various types, but it's so easy and scrumptious to make your own. The best news? You guys know my style by now: easy, quick, and delicious. For this recipe just toss everything into a blender (only 7 ingredients), whizz it up, and you're good to go. I love mine with spiced rum, but it's gorgeous booze free as well.
To make Quick Vegan Coconut Nog: toss everything in a blender and give it a whizz, and done!
Bonus tip: If you are looking for a hint of eggy flavour, try adding a pinch of black salt.
Pour over spiced rum or bourbon for a boozy version, give a little stir and garnish with an extra sprinkle of nutmeg. Sip your way to nog perfection.
Quick Vegan Coconut Nog
Ingredients
- 1 19oz Can Full-Fat Coconut Milk
- 1 Cup Plant-based milk
- 1 Cup Ice Cubes
- 3 - 5 Tablespoons Agave or Maple Syrup
- ½ teaspoon Cinnamon
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Nutmeg (plus more for garnish)
- Pinch of Black Salt for an eggy taste (Optional)
- Spiced Rum or Bourbon (Optional)
Instructions
- Add everything to a blender and blend until smooth and creamy. I prefer a less sweet nog, so I opted for 3 tablespoons of agave. For a sweeter nog add more to taste.
- Pour over spiced rum or bourbon if you like, and give a little stir. Garnish with a little more nutmeg. Store leftovers in a bottle or jug in the fridge. Shake well before serving.
Nutrition
Bon Appetegan!
Sam.
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Jaycee says
Mine turned out a bit bitter on the back end, but not sure why. Could that have been the black salt?
Jane Rogers says
Sam this recipe calls for a 19 oz can of coconut milk. In MI the cans are 13.66 oz. Are your cans of coconut milk in Canada 19 oz?
Lariza says
Yes, the cans of coconut milk and even the beans are 19 oz here in Canada.
Alison Minkus says
Mine came out sort of lumpy - it would not emulsify. I used organic almond milk (so nice brand) using my nutribullet blender. Any suggestions?
Sam Turnbull says
The only thing that would make it lumpy is the ice. Did you blend it fully?
Alison Minkus says
Yes, blended fully. I believe the fattier part of the coconut milk is not mixing properly with the water-based almond milk due to the cold. I might try another coconut milk brand, or mix the coconut milk and almond milk together first and then add the ice.
Norah says
Mine came out a bit weirdish, too. My daughter is a baker and she said if it’s mixed too vigorously, the fat will separate from the milk. But it still tastes delicious! I’m just letting it sit a little. it’s starting to come together again: 🙂
Kristin says
Excellent recipe. I just made it! I think next time I'll use rum if it's not 10 a.m. when I whip it up. 😉
Sam Turnbull says
Hahaha, yes 10 am might be a tad early... but if you were on holiday... 😉
Bethery says
Thanks Sam. I hope you had a nice holiday. Mine was PERFECT!
Sam Turnbull says
Thank you Bethery! I had a blast! (still going) 🙂