Vegan Eggnog with Cinnamon Whiskey
This creamy, sweet and spicy plant-based recipe is just as tasty as the real thing!
Servings 6
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
- ¾ tsp. ground nutmeg
- ½ tsp. ground cinnamon
- ¼ tsp. fine sea salt (heaping)
- ⅛ 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.
Prep time does not include the time it takes to soak the nuts and dates.
Recipe makes between 5 and 6 cups. Serving size is 1 cup.
Nutrition information is a rough estimate per serving and does not include the cinnamon whiskey.
Nutrition
Calories: 349kcal | Carbohydrates: 35g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 95mg | Potassium: 522mg | Fiber: 3g | Sugar: 24g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 4mg