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–+ servings
vegan holiday beverage recipe

Vegan Eggnog

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Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 2 hours
Total Time 2 hours 15 minutes
Course Beverage
Cuisine American
Servings 4 servings

Equipment

  • 1 Blender
  • 1 Medium saucepan
  • 1 Whisk
  • 1 Mixing bowl
  • 1 Fine sieve
  • 4 Serving glasses

Ingredients
  

  • 2 cup almond milk
  • 1 cup canned coconut milk
  • 1/2 cup raw cashews soaked
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground cloves
  • Pinch of salt

Instructions
 

  • Soak the raw cashews in water for at least 2 hours, then drain and rinse.
  • In a blender, combine the almond milk, coconut milk, soaked cashews, and maple syrup.
  • Blend until the mixture is smooth and creamy.
  • Pour the blended mixture into a medium saucepan over medium heat.
  • Add the vanilla extract, cinnamon, nutmeg, turmeric, cloves, and salt to the saucepan.
  • Whisk the mixture continuously until it is heated through but not boiling.
  • Remove the saucepan from the heat and let it cool slightly.
  • Strain the mixture through a fine sieve into a mixing bowl to remove any solids.
  • Transfer the eggnog to the refrigerator to chill for at least 2 hours.
  • Pour the chilled eggnog into serving glasses and garnish with additional cinnamon or nutmeg if desired.

Notes

For the best flavor, ensure the cashews are thoroughly soaked as this helps them blend smoothly, contributing to the creamy texture of the eggnog. Adjust the sweetness to your preference by adding more or less maple syrup, and feel free to experiment with different plant-based milks for varied flavor profiles.
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