The Creamiest Eggnog Is Actually Vegan

Eggnog is a holiday classic with myriad variations. For an eggnog suitable for all diets and tastes, look no further than this brilliant, egg-free, dairy-free recipe from Jennifer Carroll of Spice Finch in Philadelphia.

Thickened with fragrant and starchy basmati rice — similar to how horchata is thickened — this alcohol-free, tahini-laced 'nog is a clever next step in eggnog evolution. "My fiancé and I cut out alcohol (and dairy as well, for him), but my love for 'Christmas in a cup' remained; I found a way to still enjoy it without sacrificing the festive flavors," says Carroll.

Here's how to make Jennifer Carroll's decadent vegan "eggnog" at home:

Cook the rice with cinnamon

The tender basmati rice forms the base of this surprisingly creamy eggnog. You'll start by simmering it with water and a cinnamon stick until it's super tender — you should be able to easily crush a grain of rice between your fingers. Then, remove the cinnamon stick and transfer the mixture to the blender to cool for 10 minutes or so.

Blend the mixture with almond milk and more

Next, you'll add almond milk and tahini paste into the blender for richness and nutty depth, ground cardamom and vanilla extract for another layer of spice, and sugar and salt to balance out all the flavors. Process the mixture until nice and smooth — it takes just a minute.

Heat up, pour into mugs, add a dash of spice, and — maybe — some booze

Finally, you'll transfer your "eggnog" mixture to a saucepan and heat gently until warm. Then, pour the mixture into mugs and garnish with freshly grated nutmeg. You can always add a splash of rum or bourbon for a boozy version of this drink. Either way, you've got eggnog that everyone, from eggnog skeptics to vegans, can appreciate.