HO, HO, HO…it’s officially time to get your jingle on! Before I sign off for the holidays I had to share this recipe for vegan eggnog. You guys, it is so simple to make, just slightly sweet and light enough to enjoy a glass without experiencing the inevitable gut bomb that usually follows. It’s like what I always dream my eggnog latte will taste like but never really does. Oh, by the way! The hubs and I were very thorough and tried adding some booze. Truth be told it wasn’t the best, probably because it is such a light version of nog (which I really like!). If you’re looking for something a little more naughty give this recipe for spiked eggnog I posted last year a try. It is insanely delicious and boozy (just not vegan). So with that, I raise my glass of nog to you and yours and wish you a wonderful holiday break filled with laughter, love, the people you care for most in this world and lots of yummy food and drink. Cheers!

Measuring everything out into one large measuring cup

Vegan Eggnog, recipe courtesy of Faring Well (a gorgeous blog worth checking out)

2 cups plain almond milk
2 cups canned light coconut milk
3 tablespoons maple syrup
4 teaspoons vanilla
1/4 teaspoon nutmeg
Pinch of salt

Bring all ingredients to a boil on the stove and then reduce heat to a simmer. Whisk continuously for about four minutes and then remove pot from heat. Pour into a container to cool on the counter. Once cooled, place in an airtight jar in the refrigerator to chill and set for at least four hours before serving. Makes 4 cups.

Whisk like crazy

Cheers!