Clark's Vegan Eggnog


  • Whisk
  • Blender 
  • Large glass jar with lid 
  • Mixer with whisk attachment
  • Small bowl
  • Airtight container

Cooking Time

30 Min
Makes 8 Servings



Vegan Eggnog:

  1. Place TCHO's Choco Blanco in a medium size glass bowl, set aside. 
  2. Heat oat milk, maple syrup, sugar, and spices in a saucepan until it starts to simmer. Pour over TCHO's Choco Blanco and whisk together until smooth. 
  3. In a high-speed blender, add all of the ingredients.
  4. Blend on high speed for 1-2 minutes, until the eggnog is nice and smooth.
  5. Remove the cover and taste it; adjust the spices and sweetness as necessary.
  6. Transfer the eggnog to a large glass jar and store in the refrigerator for up to 4 days.
  7. For a boozy option, add 1 ounce of bourbon per 1 cup of eggnog.
  8. Enjoy!

Vegan Whipped Cream:

  1. Drain the liquid from a can of chickpeas into a large bowl. Reserve the chickpeas for another use. You should have about 1/2 cup of liquid, but it doesn't have to be exact; a little more or a little less is fine.
  2. Add the cream of tartar; this helps with the whipping process. With a hand mixer, start mixing on medium speed. Once it gets a little foamy, increase the speed to high and beat for about 3-4 minutes, until stiff peaks form.
  3. Add the powdered sugar and vanilla and continue to beat about 1 more minute, until fluffy and smooth. That's it!
  4. Serve immediately for best results. Store leftover whipped cream in the freezer, it won't hold up as well in the refrigerator. It reminds me a lot of cool whip straight from the freezer!