Rum and Eggnog – The Holidays Veganized

I love a good Christmas cocktail and there is nothing more festive than eggnog – at least where I come from. Every year, before I was vegan I would make myself a rum and eggnog to get myself in the spirit and would quickly remember that more than 1 sip of eggnog made me feel ill. This veganized version is so much lighter, without losing any of the creaminess and has the same delicious holiday flavours.

This recipe makes about 4 drinks. Best to have them fresh because when you put them in the fridge for more than a few hours the coconut milk hardens. If you insist on saving it for later you can always just blend the mixture again.


1 can coconut milk

1 cup oat milk (or other non dairy milk)

1 tsp vanilla

1/6 tsp cinnamon

1/6 tsp nutmeg

2-3 tbsp syrup (I used date but maple would have been my first choice)

1oz shot spiced rum (I used Captain Morgan’s)

Pinch of salt


  1. Pour coconut milk, oat milk, vanilla, cinnamon, salt, nutmeg and 2 tbsp of the syrup into a blender. Blend.
  2. Taste and add more syrup if you want it sweeter, keeping in mind that spiced rum is pretty sweet as well.
  3. Put a few ice cubes in a short tumbler glass and add your shot of rum. pour in your blended mixture.
  4. Sprinkle with nutmeg and stir with a cinnamon stick if you are feeling extra festive.


I think this is the perfect Christmas Eve beverage, a sweet treat that will help to ease you to sleep, so Santa will come sooner!

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