Creamy Vegan Eggnog

A plant-based twist on a traditional holiday favorite: Eggnog! This recipe features Three Trees Vanilla Bean Amondmilk with real, Madagascar vanilla beans that pair perfectly with the warm spices and cool, coconut flavors. This rich and creamy drink can be enjoyed fireside with the family or with a splash of bourbon for a fun, festive evening.

Recipe by Three Trees

  • 10 half-cup servings

    • 3 cups Three Trees Vanilla Bean Almondmilk

    • 1 14-oz can coconut cream

    • 4-6 Tbsp maple syrup, plus more to taste

    • 1 tsp pure vanilla extract

    • 1 tsp ground cinnamon

    • 1 tsp ground nutmeg

    • 1/8 tsp ground cardamom (optional)

  • Add all the ingredients listed above to your blender and blend on high until completely smooth.

    Pour mixture into a saucepan and heat on low, stirring constantly until it reaches a simmer. The texture will thicken substantially during this step.

    Either strain the mixture, or blend with an immersion blender directly in the pot to remove any lumps that have formed while heating.

    Pour into a jar and store in the fridge for a few hours until completely cold.

    For serving, give it a good shake and pour into glasses. Enjoy cold, over ice, or heat up and serve it hot. For extra decadence, top with coconut whipped cream, or simply top with a sprinkle of nutmeg and/or cinnamon.

    Optionally, you can mix in 1/2 - 1 ounce bourbon per 1 cup (8-ounce) serving for a fun Christmas cocktail.