[Recipe + Video] Egg-Free, Dairy-Free, Easy Pumpkin Vegan Eggnog

This easy, quick-to-make, dairy-free, egg-free, pumpkin vegan eggnog recipe makes a luscious and creamy eggnog, an amazing treat for your vegan guests.

Course Drinks

Cuisine Fusion

Keyword pumpkin spice vegan eggnog, vegan coquito, vegan ponche crema, vegan ponche creme

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings shots

Calories 185kcal

Author Clara Gonzalez

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.

Video

Nutrition