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Vegan Eggnog Latte

The perfect vegan eggnog latte. This latte is rich, creamy and made with only 3 ingredients. Top it with vegan whipped cream and a touch of nutmeg to take it to the next level.
Course Drinks
Cuisine vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 1

Ingredients

  • 3/4 cup (175ml) vegan eggnog (see notes)
  • 1/4 cup (60ml) unsweetened plain oat milk (or more vegan eggnog)
  • 1/2 cup (125ml) strong coffee or espresso (see notes)
  • Coconut whipped cream or vegan whipped cream, for topping (optional)
  • Pinch of nutmeg, for topping (optional)

Instructions

  • Prepare the coffee using your method of choice (see notes).
  • Add your eggnog and oat milk to a small saucepan. Heat over medium-high heat until it gets to a low boil or until it warms up to your liking, about 3-5 minutes.
  • Pour the warm eggnog over your prepared coffee. Top with whipped cream and a pinch of nutmeg if desired. Serve immediately.

Notes

I prepare the coffee using my espresso machine and make a long shot espresso (I keep the machine running until I get 1/2 cup of espresso). You can also prepare a strong coffee using a French press or your method of choice. Make sure it's a strong coffee to get some coffee flavor in your latte.
I like to add a touch of oat milk to the latte as eggnog can be very sweet. However, if you like it a little extra sweet, feel free to use extra eggnog instead of oat milk. You can also replace the oat milk with any milk that you enjoy in coffee (I don't recommend almond milk).
The vegan eggnog that you use will affect the taste of your latte. My personal favorite is the holiday nog from So Delicious. It's creamy, sweet and delicious in this latte! I'm personally not a fan of almond milk in coffee, so almond-based eggnogs aren't my favorite in this recipe. Feel free to test different eggnogs.
Here's how I make my coconut whipped cream: Put a can of full fat coconut milk in the fridge overnight or for at least 18-24 hours. The can of coconut milk should get separated into coconut water and coconut cream. When you're ready to make the coconut whipped cream, open the can and scoop out the coconut cream into the mixing bowl. Store the coconut water in an airtight container in the fridge (I like to use it in a smoothie). Using a hand mixer or a stand mixer, whip the cream until fluffy, about 1-2 minutes. Feel free to add a touch of oat milk if it's too thick or a touch of vanilla extract for flavor.