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Vegan Eggnog with Cinnamon Whiskey - a creamy sweet and spicy plant-based recipe that's just as tasty as the real thing! | VeggiePrimer.com
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3 from 1 vote

Vegan Eggnog with Cinnamon Whiskey

This creamy, sweet and spicy plant-based recipe is just as tasty as the real thing!
Prep Time 5 minutes
Total Time 5 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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.

Notes

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.