Ready to raise a glass to the coziest season of all? This cleaned-up, completely vegan version of a holiday favorite will have everyone reaching for a second mug. We’ve captured the essence of festive cheer in this rich and creamy Pumpkin Nog. It’s wonderfully simple, brimming with warm spices, and perfect for sharing. Omit the rum, and it becomes a delightful treat the whole family, including the kids, will adore!
Ingredients
• 1½ cups / 360 ml plain, unsweetened soymilk (the texture is thicker and creamier and works best)
• 1 tsp / 5 ml arrowroot
• ½ cup / 120 ml pure pumpkin puree (not pumpkin pie mix)
• 3 Tbsp / 45 ml pure maple syrup
• ½ tsp / 2.5 ml pure vanilla extract
• Pinch ground cinnamon
• Pinch freshly grated nutmeg, plus more to garnish
• 3 oz / 88 ml rum (optional)
Instructions
1. In a saucepan, pour in ½ cup / 120 ml of the soymilk and whisk in the arrowroot until completely dissolved.
2. Add the remaining 1 cup / 240 ml of soymilk, pumpkin puree, maple syrup, vanilla, cinnamon, and nutmeg. Whisk everything together over medium-high heat.
3. Bring the mixture to a low boil. Once it begins to bubble, whisk constantly until it thickens. This should happen very quickly!
4. Remove the saucepan from the heat. If using, stir in the rum.
5. Pour into mugs, garnish with a sprinkle of freshly grated nutmeg, and serve hot.
Nutritional Information
• PREP: 10 minutes | COOK: 3 minutes | YIELD: 3 x ¾-cup servings
• Value per serving (without rum)
• Calories: 105 | Total Fat: 2 g | Protein: 4 g | Carbs: 18 g | Fiber: 1 g | Sodium: 63 mg | Cholesterol: 0 mg
Pro Tips
• Pro-Tips
• For an even richer nog, substitute soymilk with full-fat oat milk or a creamy cashew milk.
• This nog is also delicious chilled! Allow it to cool completely before transferring to an airtight container and refrigerating for at least 4 hours.
• Make it ahead of time! Store in the fridge for up to 3 days. Reheat gently on the stovetop, whisking occasionally, or enjoy it cold.
FAQ
Q: Can I use a different plant-based milk for this pumpkin nog
A: Absolutely! While the recipe recommends soymilk for its creamy texture, you can easily substitute it with full-fat oat milk or a rich cashew milk for an equally delicious and decadent result. Almond milk also works, though the final nog might be slightly thinner.
Q: Is there a substitute for arrowroot in this vegan nog
A: Yes, if you don’t have arrowroot, you can use cornstarch as a substitute. Use the same amount (1 tsp) and whisk it into the cold soymilk just as you would with the arrowroot to prevent lumps and ensure a smooth, thick consistency.
Q: How can I make this pumpkin nog with less sugar
A: This recipe is easily adaptable for lower sugar content. You can reduce the maple syrup to 1 or 2 tablespoons to taste. Alternatively, you can substitute it with a few drops of liquid stevia or another preferred plant-based sweetener. Always adjust to your personal preference.
Q: Can I prepare this vegetarian nog in advance
A: Yes, this is a great make-ahead recipe! Simply follow the instructions, let the nog cool completely, and then store it in an airtight container in the refrigerator for up to 3 days. You can enjoy it chilled or reheat it gently on the stovetop when you’re ready to serve.
