Ingredients
2 cups unsweetened almond milk (or any other plant-based milk)
1 cup full-fat coconut milk
1/4 cup maple syrup or agave syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
Pinch of salt
Optional toppings: Ground cinnamon, nutmeg, or vegan whipped cream
Directions
-
In a blender, combine the almond milk, coconut milk, maple syrup or agave syrup, ground cinnamon, ground nutmeg, vanilla extract, and pinch of salt.
-
Blend on high speed until all the ingredients are well combined and the mixture becomes creamy and frothy.
-
Taste and adjust the sweetness according to your preference by adding more maple syrup or agave syrup. Do the same for the spice level.
-
Transfer the mixture to a pitcher or individual serving glasses.
-
Refrigerate for at least 1 to 2 hours to allow the flavors to blend and chill.
-
Before serving, give the Coconog a good stir. Sprinkle some ground cinnamon or nutmeg on top or add a dollop of vegan whipped cream if desired.
-
Note: You can also add a touch of rum or bourbon for a spiked version of vegan eggnog.
More Seasonal Recipes
browse all recipes
Bailey's Chocolate Raspberry Martini
Get ready to elevate your cocktail game with this irresistible martini, featuring the new Baileys Belgian Chocolate Liquor.
- Winter Holidays
- Recipes
Rosemary Grapefruit Martini
Embrace the flavors of winter with this delightful Winter Rosemary Grapefruit Martini!
- Recipes
- Thanksgiving
Ginger Cranberry Whisky Sour
The combination of zesty ginger, tart cranberry, and rich whisky creates a deliciously balanced drink that is both cozy and refreshing.
- Winter Holidays
- Recipes