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Vegan Caramel Eggnog Mocktail topped with coconut whipped cream, cinnamon sticks, and caramel sauce in a gold-rimmed glass
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5 from 1 vote

Vegan Caramel Eggnog Mocktail

This creamy dairy-free holiday Vegan Caramel Eggnog Mocktail has the perfect amount of sweetness from homemade caramel.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Drinks
Keyword: caramel, christmas, cocktail, dairy-free, drinks, easy, eggnog, family-friendly, holidays, kid-friendly, mocktail, sweet, vegan
Servings: 2 servings
Calories: 1286kcal
Author: Shanika

Ingredients

MOCKTAILS:

  • 4 cups Dairy-free eggnog, homemade or store-bought (See Notes)
  • 1 ½ tsps ground cinnamon
  • 1 teaspoon ground nutmeg
  • Crushed ice

HOMEMADE VEGAN CARAMEL SAUCE:

  • 1 cup organic brown sugar
  • 6 Tbsps vegan butter
  • ½ cup full-fat canned coconut milk
  • pinch of sea salt

TOPPINGS:

  • Coconut whipped cream, homemade or store-bought
  • Pinch of ground nutmeg
  • Cinnamon sticks
  • Caramel sauce, drizzle

Instructions

HOMEMADE VEGAN CARAMEL SAUCE:

  • Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add vegan butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
  • Now, slowly whisk in the coconut milk and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.

TO MAKE THE MOCKTAILS:

  • In a bowl, add together the eggnog, ½ cup cooled caramel sauce, cinnamon, and nutmeg, whisking together until combined and smooth.
  • Assemble the mocktails: For each drink, fill an 8-ounce glass halfway with crushed ice. Add the eggnog mixture, filling the glass almost to the top followed by piped coconut whipped cream, drizzle of vegan caramel sauce, sprinkles of nutmeg, and a cinnamon stick.
  • Sip and Enjoy!

Notes

  • STORAGE: Keep any leftovers in the refrigerator, tightly covered in your pitcher or in a sealed mason jar. Best if consumed within a day or two. 
  • EGGNOG: I love a cashew-oat milk store-bought version of eggnog by Elmhurst. However, if you'd like to make your own homemade version, check out my Vegan Eggnog recipe!
  • STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.
  • SERVING SIZE: For larger batches, feel free to double or triple the ingredients as needed.
  • EQUIPMENT: Here, I’ve curated a list of drinkware and mocktail essentials that I use to achieve my favorite drinking experiences, especially with this Vegan Caramel Eggnog Mocktail. Everything from my fave glassware, cocktail shakers, stirrers, and more. SEE THEM HERE!
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Nutrition

Calories: 1286kcal | Carbohydrates: 152g | Protein: 25g | Fat: 68g | Saturated Fat: 30g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 6g | Cholesterol: 300mg | Sodium: 587mg | Potassium: 1126mg | Fiber: 1g | Sugar: 148g | Vitamin A: 1052IU | Vitamin C: 8mg | Calcium: 780mg | Iron: 4mg