This Vegan Chocolate Eggnog is 100% Egg Free & High Protein and naturally lower in sugar compared with the traditional holiday drink.
I know its December when my hubby starts begging me to go to Starbucks for his all time favourite festive drink – an eggnog latte. Personally, I agree they taste pretty amazing, but I also think they’re crazy sweet and I can’t seem to manage more than a few sips before I need some water. But in honour of my sweet hubby and his eggnog obsession, I decided to develop an egg free and high protein version that’s also lower in sugar.
what is eggnog?
Eggnog is a festive, holiday drink that is made with milk, cream, sugar, eggs, spices and either bourbon or rum. Traditionally, it’s pretty sweet and also really high in fat, calories and sugar, so it’s not something I usually have a lot of. That’s why I was inspired to make a lower sugar, high protein, egg free vegan eggnog and to do it with the addition of chocolate! HELLO LOVER.
how could you possibly make eggnog vegan and egg free?
Here’s the secret- vegan buttermilk and silken tofu. Both add that rich creamy consistency without a ton of fat.
To make the vegan buttermilk, you simply mix together the soy milk with some lemon juice and let it sit in the fridge for 30 minutes. Then to a blender, I puree the buttermilk, silken tofu, cocoa, maple syrup, spices and salt.
If you choose to heat up your vegan eggnog (more on this below), then you can add the vanilla and alcohol right as you remove it from the heat. We want that booze, so let’s not cook it out, mmkay?
what do i need to make vegan chocolate eggnog?
This n-eggnog (ha, see what we did there?) is made up of a handful of common vegan ingredients. Here’s what you need:
Barista blend soy milk
Bourbon or rum
can i make this boozy eggnog without chocolate or without alcohol?
I mean, you could, but what fun would that be? Kidding! Of course, it’s totally delish without the chocolate or booze, so you can make this vegan eggnog totally kid friendly!
do you serve this vegan eggnog hot or cold?
I LOVE it both ways. If you want it cold, then just add the booze and vanilla to the blender and you’re done. If you want to serve it hot, then I suggest very VERY gently heating it on low heat JUST until it simmers. You don’t want this eggnog to come to a boil because the tofu will cook and curdle, so it should just be enough to warm it up.
what happens if i accidentally overheat the eggnog and the tofu “cooks” and looks curdled?
Don’t panic!! It happens so quick so if you let your vegan eggnog cook a little too long or get too hot, just pop it back into the blender and puree until smooth again.
can i use another non dairy milk instead of soy milk in this chocolate eggnog?
You can, though I do recommend a good quality nondairy milk that is thicker then your typical 30 calorie almond milk. I love the barista blends because they are a bit more naturally sweet and they thicken and froth up nicely.
Do you have any other holiday drinks or recipes to serve with this plant based n-eggnog?
Vegan Chocolate Eggnog
- In a bowl, combine soy milk and lemon juice. Place bowl in the fridge for 30 minutes.
- To a blender, puree the soy milk lemon mixture, tofu, maple, cocoa, cinnamon, nutmeg, cloves, and salt. If serving cold, add the vanilla and bourbon here.
- If serving hot, add the mixture to a saucepan and heat the mixture on medium high heat until it reaches a VERY gentle simmer. About 2-3 minutes, not more. We just want to warm it up, not cook the tofu. Immediately remove from heat.
- Stir in vanilla and bourbon and transfer to two mugs.
- Top with extra foamed soy milk and nutmeg.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.