Vegan Eggnog
A creamy, festive vegan winter drink with hints of vanilla and an (optional) little shot of rum; that’s a perfect eggnog for me! Simply the best way to spend a cozy december evening, top off a decadent dessert or bowl of ice cream,
or give a little something back to your friends, family and loved ones! Topped with a little bit of vegan cream and edible gold glitter and you’re more than ready for the holidays that’s for sure!
and here is the recipe for:
Vegan Eggnog
Ingredients*:
*(for 2-3 glasses)
525ml oat milk*
2-3 (about 30-35g) dried dates, maple syrup or sweetener of choice
100g cashews (or 1 tbsp cashew butter)
1/2 tsp vanilla
1/2 tsp cinnamon
a pinch of ground nutmeg
25-50ml rum (optional)
as well as:
some vegan whipped cream and cinnamon sticks for decoration (optional)
Instructions:
Let the cashews soak in cold water overnight (or for at least 1-2 hours), or cover them with boiling water for about 10mins to soften.
Combine all ingredients, except for the rum, in a high speed blender and blend until creamy.
Taste test and adjust the spices and sweetness of your eggnog if needed. Then also optionally add the shots of rum.
Depending on your preference you can now warm up your eggnog and drink it hot, or place it in the fridge for several hours to serve chilled.
Optionally add some vegan whipped cream, cinnamon sticks and edible gold glitter on top of your drink and you’re done!
Kind of like a drinkable dessert.
*Notes:
I like to use oat milk in this recipe, because it’s naturally sweet and creamy, but you can of course just use your favorite plant milk, too! I’d just suggest you also use a rich and creamy type of plant based milk to make sure your eggnog is full of flavor and has the right consistency.
Did you make this recipe?
leave a comment or tag me on Instagram @choartemi