Vegan Egg Nog (with AIP options)

Dairy and rich holiday treats can wreck havoc on your digestion and cause painful inflammation. This lighter version of eggnog is all-natural, all vegan, and all yum! The fresh flavor of coconut milk is wonderfully light and creamy. You’ll be using this recipe for years to come, but be sure to make a copy! Your guests will want it, too.

Servings 6 servings


  • 6 cups of coconut milk (AIP) or almond milk (non-AIP)

  • ⅓ cup pure maple syrup

  • ¼ cup tigernut butter (AIP) or almond butter (non-AIP)

  • 1½ tsp. pure vanilla extract

  • 2 tsp. rum extract (or to taste, optional)

  • 1 tsp. ground cinnamon

  • ½ tsp. ground nutmeg

  • 1 dash ground cloves


  1. Place coconut or almond milk into a blender; add almond butter, extracts, cinnamon, nutmeg, and cloves. Blend for 30 seconds; pour into large pitcher with cover.

  2. Cover and refrigerate until cold.

  3. Rim glasses with cinnamon for a festive touch and to add an extra anti-inflammatory punch

Serves 3-4.

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