Description
This Vegan Almond Eggnog is a creamy, dairy-free holiday favorite made with almond milk, cashews, and natural sweeteners. Lightly spiced with cinnamon, nutmeg, and optional cloves, it can be enjoyed warm or chilled. Perfect for gatherings, this eggnog can also be spiked with dark rum or bourbon for an adult twist.
Ingredients
Scale
Base Ingredients
- 3 cups unsweetened almond milk
- 1/2 cup raw cashews (soaked if needed)
- 4–5 Medjool dates (pitted) or 3 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional)
- 1/2 tsp pure vanilla extract
- 1 pinch sea salt
Optional Ingredients
- 1 tbsp cornstarch or arrowroot powder (optional, for thickness)
- 1–2 oz dark rum or bourbon (optional, for adult version)
Instructions
- Soak Cashews: Soak the raw cashews in warm water for 15–20 minutes if you do not have a high-speed blender. This softens them for easier blending, ensuring a smooth and creamy eggnog.
- Blend Ingredients: In a blender, combine the soaked cashews, unsweetened almond milk, your choice of sweetener (either Medjool dates or maple syrup), ground cinnamon, nutmeg, optional ground cloves, vanilla extract, a pinch of sea salt, and the optional thickener (cornstarch or arrowroot powder). Blend until the mixture is completely smooth and creamy.
- Heat Mixture: Pour the blended mixture into a saucepan and gently heat it over medium-low heat for 5 to 7 minutes. Stir frequently to prevent scorching and to help the eggnog thicken slightly. Be careful not to boil the mixture.
- Strain for Smoothness (Optional): For an extra silky texture, strain the warm eggnog through a fine mesh sieve or nut milk bag, removing any pulp or bits of cashew.
- Serve Warm or Chill: You can serve the eggnog warm immediately, or chill it in the refrigerator for 2 to 3 hours to enjoy it cold.
- Garnish and Add Alcohol (Optional): Before serving, garnish with a sprinkle of cinnamon or nutmeg and add a cinnamon stick for decoration. If desired, add a splash of dark rum or bourbon to make the traditional adult version of eggnog.
Notes
- Soaking cashews improves blending and creaminess but can be skipped if you have a powerful blender.
- The cornstarch or arrowroot powder is optional but helps create a thicker, more traditional eggnog texture.
- Adjust sweetness to taste by adding more dates or maple syrup as desired.
- For a nut-free version, substitute almond milk and cashews with coconut milk and soaked sunflower seeds, respectively.
- Store leftover eggnog in an airtight container in the refrigerator for up to 3 days.
- Shake or stir well before serving if chilled, as natural settling may occur.
