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–+ servings
2 glasses and a carafe with Eggnog

Vegan Eggnog with Almond Milk

Vegan Eggnog made with almond milk, coconut milk and warm spices like cinnamon and nutmeg. Perfect drink to warm you up in the holiday season.
Author: Pavani
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Prep Time: 10 minutes
Soaking Time:: 1 hour
Total Time: 1 hour 10 minutes
Course: drink
Cuisine: American
Servings: 4 servings

Ingredients

  • 2 tablespoons Cashews
  • 5~6 Dates
  • 1 cup Almond Milk
  • ¼ cup Full fat Coconut Milk
  • ¼ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • Pinch Salt
  • ½ teaspoon Vanilla Extract
  • To taste Maple Syrup

Instructions

  • Soak cashews and dates for at least 1 hour. Drain well.
  • In a blender, combine the drained cashews, dates with almond milk, coconut milk, spices, salt and vanilla. Blend until very smooth.
  • Strain to remove any bits of dates that are left behind and chill for at least 2~3 hours before serving.
  • Enjoy with a sprinkle of freshly grated nutmeg.

Notes

  • Use unsweetened almond milk.
  • For the best taste and texture, use full fat coconut milk.
  • The taste and texture of the drink improves as it sits in the fridge. So it is best to make it a few hours or at least day before serving.
  • Make sure to taste the eggnog before chilling to adjust the spices to your liking.
  • Stir well before serving.
  • This vegan eggnog can be made at least 3 days in advance. Make sure to keep it chilled.

Nutrition

Serving: 1cup | Calories: 91kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Sodium: 84mg | Potassium: 121mg | Fiber: 1g | Sugar: 6g | Calcium: 81mg | Iron: 1mg
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