This easy, quick-to-make, dairy-free, egg-free, pumpkin vegan eggnog is as luscious and creamy as traditional eggnog, but not as cloyingly sweet and an amazing treat for your vegan guests. Cheers to that!
Why we ❤️ it
So I have an obsession with veganizing (is that a real word?) traditional recipes. I have gone through a lot now, and they are always well-received amongst my vegan readers. Of course, I love them myself, it has to be a good choice for everyone, even if not vegan. An indulgence is an indulgence, vegan or not.
But, can vegan eggnog be as good as the traditional ponche? You bet! This one has the perfect taste, the right level of sweetness, and the creamy, silky, smooth consistency of our beloved traditional holiday drink.
What's in this vegan ponche?
Mostly pumpkin, almond milk, vanilla extract, and spices (ground cinnamon, ground nutmeg, ground cloves, and ginger powder). For the alcohol, I have tried both white rum and dark rum, both work fine. I prefer white rum because the color remains closer to regular eggnog.
Variations
This is a very flexible recipe, and I have tested (and loved) each of these variations:
- Alcohol-free: You can use rum flavoring (Amazon affiliate link) if you want the flavor without the alcohol. I have made it for friends who abstain, and children. A great success.
- Low(ish) carb: I have used sweetener instead of sugar for this, and yes, it works very well. This one is my preferred sweetener (Amazon affiliate link) and the one I have tested and liked. You can also leave out the cornstarch for an even lower carb content, but it won't be as silky as with cornstarch (which adds no flavor anyway).
- Nut-free: If you prefer a nut-free choice, use oat milk, coconut milk, soy milk, or milk substitute of your choice. Coconut milk changes the flavor to more like a vegan coquito (a Puerto Rican drink).
About this recipe
My husband is my vegan recipe weathervane. He is the opposite of a vegan, whatever those are, so if he likes it, I know it's something that can be put on the table for everyone to enjoy. Imagine my surprise when he enthusiastically approved. And I know why: This vegan pumpkin eggnog is a beverage that hits the spot, and it has its own merits without necessarily trying to trick you into thinking it's the original thing.
This recipe yields about a liter, or 8 servings. Double (or triple) the recipe to make extra servings.
Salud!
Video
Recipe
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[Recipe + Video] Egg-Free, Dairy-Free, Easy Pumpkin Vegan Eggnog
Ingredients
- 1 pound auyama (kabocha squash), raw, peeled, rinsed, and diced
- ¼ teaspoon sea salt
- 1½ quart almond milk, [1.5 liter] or non-dairy milk of your choice
- 1 teaspoon cinnamon powder
- ¼ teaspoon clove powder
- ½ teaspoon ginger powder
- 1 tablespoon cornstarch
- 1 tablespoon vanilla extract
- 1½ cup white rum, or dark rum
- ½ cup sugar (white, granulated), or equivalent amount of sweetener, may need extra
Instructions
Blending: In the blender vase all the ingredients (minus sugar or sweetener). Blend until there is no texture and the ingredients have completely liquified. It took 6-7 minutes in my high-speed blender, yours may vary.- Cooking: Pour the mixture into a small saucepan (2 quarts [2 liters]), and cook stirring over medium-low heat until it has thickened a bit (about 10 minutes). Sweeten to taste and stir in rum.
- Chilling: Remove from the heat and stir until it has come to room temperature. Bottle and chill in the refrigerator before serving.
- Serving: Serve chilled, or keep refrigerated for up to a week.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
