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Photograph of homemade eggnog in a coupr glass set on a white wooden table.

Vegan Eggnog

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 3 ⅓ cups (6 servings)
Category Drinks / Cocktails
Author Lauren Grant

Description

Rich vegan eggnog made with simple ingredients like cashews, coconut milk, almond milk and dates.

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Ingredients

  • 1 can 13.5 ounces good quality full-fat coconut milk, chilled
  • 2 cups good quality almond milk or other non-dairy milk of choice I like Califia
  • ½ cup raw cashews soaked at least 30 minutes or up to overnight, drained
  • 6 –8 Medjool dates pitted and roughly chopped
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons rum extract
  • ½ teaspoon grated fresh nutmeg
  • ¼ teaspoon ground cinnamon
  • Pinch kosher salt
  • ¼ –½ cup brandy rum or bourbon (optional)

Instructions

  • Gently open chilled can of coconut milk, taking care not to shake it, and scoop solid coconut cream off top; transfer cream to a high powered blender and discard remaining liquid (or reserve for another use).
  • Add almond milk, soaked and drained cashews, dates, vanilla, rum extract, nutmeg, cinnamon, and salt; blend on high until completely smooth, 3–5 minutes. Strain eggnog through a fine-mesh sieve (optional).
  • Serve immediately as is, or add some brandy, rum or bourbon.
  • Eggnog will keep up to 1 week in an airtight container in the refrigerator. Small bits of coconut cream will harden as it is refrigerated so I recommend enjoying this homemade eggnog slightly warm.

Notes

Equipment you’ll need:

  • High powered blender
  • Fine-mesh sieve

Why “good quality” coconut milk and almond milk?

Cheap coconut milk can have a grainy texture while good quality coconut milk has a creamy, buttery texture which is perfect for this eggnog. I like 365 Everyday Value coconut milk.

Nutrition

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