Vegan Ponche [Recipe + Video] Vegan Eggnog, No Eggs or Dairy (2024)

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En Español Recipe ↆ Video ↆ

This easy, quick-to-make, dairy-free, egg-free, pumpkin Vegan eggnog is as luscious and creamy as traditional eggnog, but not as cloyingly sweet. Don't let vegan guests feel left out, and make a batch of this. It is an amazing treat for all your guests, vegan or not. ¡Y salud!

By Clara Gonzalez - Last reviewed Dec 24, 2023. Published Dec 3, 2013

Vegan Ponche [Recipe + Video] Vegan Eggnog, No Eggs or Dairy (1)

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Why we ❤️ it

So I have an obsession withveganizing(is that a real word?) traditional recipes. I have gone through many by now, and they are always well-received amongst my vegan readers. Of course, I love it, but it has to be a good choice for everyone, even if they are not vegan. An indulgence is an indulgence, vegan or not.

But can a vegan eggnog be as good as the traditional ponche? You bet! This one has the perfect taste, the right level of sweetness, and the creamy, silky, smooth consistency of our beloved traditional holiday drink.

What's in this vegan ponche?

Mostly pumpkin, almond milk, vanilla extract, and spices (ground cinnamon, ground nutmeg, ground cloves, and ginger powder).

For the alcohol, I have tried both white rum and dark rum; both work fine. I prefer white rum because the color remains closer to regular eggnog.

Vegan Ponche [Recipe + Video] Vegan Eggnog, No Eggs or Dairy (2)

Vegan Ponche [Recipe + Video] Vegan Eggnog, No Eggs or Dairy (3)

Pumpkin vegan eggnog.

Serving suggestions

Serve this ponche chilled, bottle in decorated bottles as a host/ess gift, or bring your own if you're vegan and treat fellow guests to this lovely drink.

Top tips

This is averyflexible recipe, and I have tested (and loved) each of these variations:

Alcohol-free:You can use rum flavoring (Amazon affiliate link) if you want the flavor without the alcohol. I have made it for friends who abstain, and children. It was a great success.
Low(ish) carb:I have used sweetener instead of sugar for this, and yes, it works very well. This one is my preferred sweetener (Amazon affiliate link) and the one I have tested and liked. You can also leave out the cornstarch for an even lower carb content, but it won't be as silky as with cornstarch (which adds no flavor anyway).
Nut-free:If you prefer a nut-free choice, use oat milk, coconut milk, soy milk, or milk substitute of your choice. Coconut milk changes the flavor to more like a vegan coquito (a Puerto Rican drink).

About this recipe

My husband is my vegan recipe weathervane. He is the opposite of a vegan, whatever those are, so if he likes it, I know it's something that can be put on the table for everyone to enjoy. Imagine my surprise when he enthusiastically approved.

And I know why: This vegan pumpkin eggnog is a beverage that hits the spot, and it has its own merits without necessarily trying to trick you into thinking it's the original thing.

This recipe yields about a liter, or 8 servings. Double (or triple) the recipe to make extra servings.

Salud!

Video

Recipe

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Vegan Ponche [Recipe + Video] Vegan Eggnog, No Eggs or Dairy

By: Clara Gonzalez

This easy, quick-to-make, dairy-free, egg-free, pumpkin vegan eggnog recipe makes a luscious and creamy eggnog, an amazing treat for your vegan guests.

5 from 3 votes

Save for Later Print Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Drinks

Cuisine Fusion

Ingredients

▢ 1 pound auyama (kabocha squash), raw, peeled, rinsed, and diced
▢ ¼ teaspoon sea salt
▢ 1½ quart almond milk, [1.5 liter] or non-dairy milk of your choice
▢ 1 teaspoon cinnamon powder
▢ ¼ teaspoon clove powder
▢ ½ teaspoon ginger powder
▢ 1 tablespoon cornstarch
▢ 1 tablespoon vanilla extract
▢ 1½ cup white rum, or dark rum
▢ ½ cup sugar (white, granulated), or equivalent amount of sweetener, may need extra

Instructions

1. Blending

In the blender vase all the ingredients (minus sugar or sweetener). Blend until there is no texture and the ingredients have completely liquified.
It took 6-7 minutes in my high-speed blender, yours may vary.

2. Cooking

Pour the mixture into a small saucepan (2 quarts [2 liters]), and cook stirring over medium-low heat until it has thickened a bit (about 10 minutes).
Sweeten to taste and stir in rum.

3. Chilling

Remove from the heat and stir until it has come to room temperature. Bottle and chill in the refrigerator before serving.

4. Serving

Serve chilled, or keep refrigerated for up to a week.

Nutrition

Calories: 185kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 84mgPotassium: 202mgFiber: 1gSugar: 14gVitamin A: 776IUVitamin C: 7mgCalcium: 93mgIron: 1mg

Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

READERS SEARCHED FOR pumpkin spice vegan eggnog, vegan coquito, vegan ponche crema, vegan ponche creme

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More vegan recipes

This is one of a few Dominican recipes that I have purposely adapted for a vegan or vegetarian lifestyle. In our large collection of vegan recipes you'll find many Dominican classics that are already vegan, and many that can be adapted to a vegan diet (I provide instructions to do so).

Some recipes, however, require that I start from scratch, like this vegan eggnog, my Vegan sancocho, or a vegan asopao. You can find more vegan and vegetarian dishes in my non-traditional meatless recipes, like this Vegan Christmas main dish.

¡Hola 👋! Thanks for visiting.I'm Tía Clara, your Internet 🇩🇴 Auntie and hostess.

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