This delectably creamy, perfectly spiced eggnog is a healthier upgrade to a Christmas classic. It’s completely vegan, paleo and naturally sweetened, and every bit as delicious as the original!
When it comes to holiday food, there are certain treats that are a must for me. Eggnog is one of them. Pouring the first glass of this classic beverage on Thanksgiving day always signified the start of the holiday season to me.
But once I adopted a dairy-free, real food diet it was a Christmas tradition I thought I’d have to miss out on.
I tried recipes made with coconut milk, and even the store bought almond milk versions but nothing tasted the same to me and I almost gave up on finding one that actually tastes good.
However, my philosophy is that you should never have to miss out on your favorite foods. With a little bit of creativity, You can create healthier versions and make them even more nourishing and delicious as before!
Enter this delectably creamy, perfectly spiced eggnog. A healthier upgrade to a Christmas classic, it’s completely vegan, paleo and naturally sweetened and every bit as delicious as the original!
What is eggnog?
Eggnog is a classic holiday beverage traditionally made with eggs, milk, sugar, nutmeg and sometimes bourbon.
This version uses a blend of cashews and coconut milk to create a thick, and rich eggnog base that nobody will ever believe is diary-free!
What’s this creamy, dairy-free eggnog made of?
Full-fat coconut milk
Nutmeg, cinnamon, and cardamon
What does it taste like?
To me, eggnog tastes a bit like a rich vanilla milkshake with cozy, warming spices. It’s ultra thick, creamy and indulgent.
How to make eggnog
While making traditional eggnog requires warming the milk on the stove and carefully tempering the eggs before stirring in the spices and sugar, this dairy-free eggnog can be made completely in the blender! It’s truly so simple to make and once you try it you’ll never want to go back to the store bought stuff.
- To begin, you’ll need to first soak the cashews in boiling water for 1 hour. This will soften them, making it easy to blend for a smooth and silky eggnog.
- Once the cashews are soft, add them to a high speed blender along with the coconut milk, water, maple syrup, spices, and vanilla.
- Begin blending on low speed, slowly increasing the speed to high and blend for 30-60 seconds until smooth.
- Once the eggnog is well mixed, pour into a mason jar and store in the refrigerator.
You can serve your eggnog right away or chill for 1-2 hours. If you find your eggnog becomes too thick for your liking once chilled, simply add ¼-½ c of water and shake until it reaches the desired consistency.
How long will this eggnog keep in the refrigerator?
Since this dairy-free eggnog doesn’t contain any eggs, you can store it in a mason jar in the refrigerator for 4-5 days. Simply shake well before serving.
Can this be made nut-free without the cashews?
Yes! If you don’t tolerate nuts, you can substitute 1 cup of cashews for 1 cup of chilled coconut cream. However, it will taste more coconut-y.
Can I add alcohol?
Sure! you could serve this with a little bit of bourbon for a traditional eggnog flavor. However, I prefer my eggnog alcohol free so I haven’t tried it.
Tips and tricks
Using a high speed blender like a vitamix for this recipe will create the smoothest eggnog. If you find your blender doesn’t blend the cashews completely, strain the eggnog using a nut milk bag or cheesecloth over a strainer for the smoothest consistency.
As always, if you try this recipe let me know in the comments below and share a photo on Instagram. I can’t wait to see your creations!
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