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Coco-nog excerpted from A Very Vegan Christmas by Sam Dixon.

Creamy and lightly spiced, this alternative to the Christmas classic eggnog is lighter and easier to whip up in a hurry. For added convenience, it can be made the day before and the alcohol stirred through just before serving, if using.

Coco-nog excerpted from A Very Vegan Christmas by Sam Dixon.


Sam Dixon
Course Drinks
Cuisine British, Latin American
Servings 4 -6 people


  • 14 oz (400ml) can coconut milk
  • 17 fl oz (500ml) dairy-free milk of your choice, but preferably oat or almond
  • 3 oz (75g) maple syrup, or more to taste
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg, plus extra for dusting
  • pinch of ground cardamom
  • pinch of salt
  • 2 tablespoons bourbon (optional)
  • 2 tablespoons white rum (optional)
  • ice, to serve (optional)


  • Blitz together all the ingredients in a blender until thick and foamy.
  • Chill in the refrigerator, then pour over ice in glasses. 
  • Alternatively, gently heat in a saucepan until warm, adding a little more maple syrup if you prefer it sweeter, then pour into mugs.
  • Grate a little nutmeg over the top of the drinks before serving.


A Very Vegan Christmas by Sam Dixon (© 2023). Photographs by Charlotte Nott-Macaire. Published by Hamlyn, an imprint of Octopus Publishing Group.Recipe reprinted with permission from A Very Vegan Christmas by Sam Dixon. Published by Hamlyn, an imprint of Octopus Publishing Group, 2023. Photography by Charlotte Nott-Macaire.
Keyword A Very Vegan Christmas, Bourbon, cardamom, Christmas, Cinnamon, Coconut Milk, Holiday, Maple syrup, Nutmeg, Sam Dixon, White rum

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