Butternut Squash Eggnog – creamy, thick, eggless, and vegan when made with plant-based milk.
A few weeks ago I blended butternut squash puree with a touch of gingerbread spice and milk, expecting a simple smoothie. The result tasted unmistakably like a festive eggnog: rich, smooth, and warmly spiced with a beautiful golden hue. I couldn’t wait to refine the combination into a proper holiday drink. This recipe recreates that flavor with an easy, no-cook method that skips eggs entirely—so it’s naturally suitable for those avoiding eggs and, when paired with non-dairy milk, for vegans as well.
This butternut squash eggnog is quick to prepare: simply blend the ingredients until silky, chill to let the flavors meld, then serve. It’s adaptable—use any neutral milk (dairy or plant-based), choose your preferred sweetener, and add a splash of bourbon or brandy if you want an adult version. Below you’ll find the full ingredient list, clear step-by-step instructions, and practical tips for serving, storing, and customizing the drink to taste.
Drinks
American
butternut squash eggnog, vegan eggnog, eggless eggnog
-
1/2
cup
butternut squash puree (homemade or canned) -
2
cups
milk (low-fat, dairy, or non-dairy such as oat or almond) -
1
tsp
vanilla extract -
1/4
–
1/2
tsp
gingerbread spice or freshly grated nutmeg (adjust to taste) -
1
oz
(30 g) brandy or bourbon
(optional) - sweetener to taste (maple syrup, sugar, agave, or a sugar substitute)
-
Combine the butternut squash puree, milk, vanilla extract, and gingerbread spice (or nutmeg) in a blender or tall container if using an immersion blender. Blend on medium-high until the mixture is completely smooth and evenly colored.
-
Taste and add sweetener a little at a time, blending briefly after each addition until you reach your preferred sweetness. If you prefer a thinner texture, add more milk a few tablespoons at a time.
-
If you want an extra-silky texture, strain the mixture through a fine-mesh sieve into a pitcher. Straining is optional—if your puree was smooth to begin with, you may not need it.
-
Chill the eggnog in the refrigerator for at least 4 hours, or overnight for best flavor development. Chilling allows the spices to meld and the drink to thicken slightly.
-
When ready to serve, stir the chilled eggnog, pour into glasses, and optionally add 1 ounce (30 g) of brandy or bourbon per serving. Garnish with a light dusting of additional gingerbread spice or freshly grated nutmeg.
Notes and Tips
- Butternut squash puree: You can use store-bought canned puree or make your own by roasting or steaming diced squash and pureeing until smooth. The flavor will be richer with homemade roasted puree, but canned works well for convenience.
- Milk options: For a creamier, vegan version, use oat milk, full-fat coconut milk (diluted if desired), or a barista-style almond milk. For a lighter drink, choose low-fat dairy milk.
- Sweeteners: Maple syrup complements the squash’s natural sweetness very well. Granulated sugar, brown sugar, agave, or liquid sweeteners all work—adjust to your taste.
- Alcohol: Adding brandy or bourbon is optional. If serving to guests who avoid alcohol, keep a separate non-alcoholic pitcher.
- Spice variations: If you don’t have gingerbread spice, use a mix of ground cinnamon, nutmeg, and a pinch of ground cloves or allspice.
Serving and Storage
- Serve chilled in small glasses or mugs. Top with a sprinkle of nutmeg or a cinnamon stick for a festive presentation.
- Store leftover eggnog in a sealed container in the refrigerator for up to 3–4 days. Re-stir before serving, as separation may occur.
- Do not freeze the eggnog; dairy or non-dairy milks can change texture when frozen and thawed.
This butternut squash eggnog is a seasonal, crowd-pleasing alternative to traditional egg-based eggnog. It’s easy to tweak for vegan diets, for lower-fat versions, or for boozy holiday cocktails—while still delivering the creamy, warmly spiced flavor that makes eggnog a holiday favorite.