A healthier version of a decadent holiday beverage – this vegan eggnog recipe features coconut milk, cashews, dates, and maple syrup in the place of eggs, cream, and sugar for a delicious treat.
Let’s be clear. While this vegan eggnog avoids animal protein and raw eggs, it’s still loaded with fat and natural sugar. This is the stuff that makes it delicious. But you’ll want to pace yourself!
I LOVE eggnog. Back in the day my husband would keep me well supplied between Thanksgiving and Christmas. He’d pick up a carton on his way home from work and I’d enjoy a glass (or two) nearly every evening. I thought I was being good drinking the light version. In hindsight, my “light” eggnog habit definitely contributed to my expanding waistline.
Now I limit my indulgence to special occasions. I’ll have some of this vegan eggnog on Christmas Eve. But don’t imagine I let this batch go to waste. YUM!
I sorely missed eggnog the first holiday season after I switch to a plant-based diet. I tried a carton of “rice nog” but it was as disappointing as the name suggests. It took me a couple of years to try making my own plant-based version. Happily, the results were much more satisfying!
This vegan eggnog is:
Eggnog is traditionally spiked with rum. I’m not particularly fond of rum.
Cinnamon whiskey, however, is a guilty pleasure I enjoy on occasion. If you are concerned with the ingredients in the popular Fireball brand, you might want to explore other options, including making your own! I haven’t tried the DIY version – but I plan to!
The spicy kick of cinnamon whiskey combined with the creamy sweetness of this vegan eggnog is especially pleasing. Enjoy!
Vegan Eggnog with Cinnamon Whiskey
- 2 cups water plus additional water for soaking dates and cashews
- 14 oz full fat coconut milk
- 1 cup raw cashews
- 8 Medjool dates pitted (to taste)
- 1-2 Tbsp. maple syrup to taste
- 3/4 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 1/4 tsp. fine sea salt (heaping)
- 1/8 tsp. tumeric
- 4 shots cinnamon whiskey optional
Soak cashews and dates in warm water for at least 4 hours – preferably overnight.
Drain cashews and dates and place in a high-speed blender with remaining ingredients (except cinnamon whiskey).
Begin blending on lowest setting and slowly turn up to highest setting.
Blend on high for approximately 1-2 minute or until fully blended and creamy.
Chill at least one hour before serving.
Add a shot of cinnamon whiskey to each glass when serving if desired.
Adjust the amount of dates and maple syrup to achieve your preferred level of sweetness.
Recipe makes between 5 and 6 cups.
Prep time does not include the time it takes to soak the nuts and dates.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.