Eggless eggnog has all of the spiced, creamy, rich and delicious goodness you crave every season, but is dairy-free and entirely plant-based. This easy vegan eggnog recipe is sure to make your holidays merry!
Eggnog is one of those iconic drinks that people go crazy about every Winter. And for good reason! The rich, creamy, and heavily spiced beverage makes you feel all warm and cozy inside. Mostly because eggnog is made with nutmeg and cinnamon… ok, and also because it is often spiked with booze. (Totally optional!)
If you are a vegan and have been missing this holiday classic, I’ve got great news: Living without eggs doesn’t mean you can’t enjoy some delicious ‘nog!
My easy vegan eggnog recipe makes a fabulous drink that rivals any traditional version. It includes dairy-free plant milk, soaked cashews, pitted dates for just the right bit of sweetness, and those yummy warming spices you love. Everything is blended up in under a minute and ready to serve cold. Or briefly heat up the eggnog for a toasty chill-fighting treat.
Make this no-cook recipe for all your holiday gatherings or anytime you are craving non-egg-nog. And may all of your holidays be bright and plant-based!
Ingredients
Cashews
Soy milk
Water
Dates
Nutmeg
Cinnamon
Vanilla extract
You can also include rum or brandy for an alcoholic beverage if you’d like!
Prepare the Ingredients
To make this recipe you first need to properly prep the cashews and dates. This is super easy to do in just a couple of steps:
Soak the cashews. Place the raw cashew pieces in a high-heat container (like glass) and cover with water. Soak for at least 4 hours, up to overnight. This ensures that they will blend properly into a smooth, creamy consistency. Drain them well before you add to the blender.
Pit the dates. Take a sharp knife and cut each date lengthwise in half. Use your hands or a small spoon to get out the pit. Sometimes they can have sharp little bits that hide, so take care to remove the entire pit.
How to Make Vegan Eggnog
Add the soaked and drained cashews, pitted dates, chilled plant milk, water, vanilla and spices to a blender.
Cover and blend until completely smooth. If a bit too thick, add a splash more of water or vegan milk and blend again.
Then pour evenly into four cups. Stir in one ounce of alcohol into each glass if you want a boozy eggnog drink.
Serving Suggestions
Sprinkle each glass with fresh grated nutmeg and/or a dash of cinnamon.
Make it an even more delicious drink by adding dairy-free whipped cream on top!
Serve glasses of vegan eggnog with your favorite holiday dishes. They’re perfect to pair with dessert goodies like sugar cookies or gingerbread cookies, and peppermint bark. Or enjoy a Christmas morning treat with cinnamon rolls or a yummy tofu scramble.
If you’re short on time you can quick soak the cashews. Place them in a glass container and cover with boiling water. Soak for 15-20 minutes. Then drain before blending.
I use soy milk to make this recipe. However, other plant-based beverages like almond milk and oat milk are also delicious options!
Enjoy slightly cold straight from the blender, or heat the eggnog on the stovetop for a warm drink. Add the blended beverage to a small saucepan and place on medium-low heat. Heat and stir until warm, but do not boil.
Serve plain without alcohol, or add one ounce of booze to each glass. Classic eggnog alcohol options include brandy, dark rum, cognac, or bourbon.
As-is the recipe is enough for 4 servings. Feel free to halve or double the ingredients to make as many drinks as needed.
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Vegan Eggnog
Eggless eggnog has all of the spiced, creamy, rich and delicious goodness you crave every season, but is dairy-free and entirely plant-based. This easy vegan eggnog recipe is sure to make your holidays merry!
Soak cashews: Cashews can be soaked for 4 hours, up to overnight. Or for the quick method, pour boiling water over cashews and soak for 15-20 minutes. Drain and add to blender.
Add remaining ingredients to the blender (ensure you pitted your dates!) and blend until completely smooth. Add more water or soy milk to thin if needed. Taste and adjust seasonings if needed.
Pour eggnog into glasses, or pair with your favorite booze! Top with some freshly grated nutmeg if desired. Enjoy!
Video
Notes
I use soy milk to make this recipe. However, other plant-based beverages like almond milk and oat milk are also delicious options!
Enjoy slightly cold straight from the blender, or heat the eggnog on the stovetop for a warm drink. Add the blended beverage to a small saucepan and place on medium-low heat. Heat and stir until warm, but do not boil.
Serve plain without alcohol, or add one ounce of booze to each glass. Classic eggnog alcohol options include brandy, dark rum, cognac, or bourbon.
As-is the recipe is enough for 4 servings. Feel free to halve or double the ingredients to make as many drinks as needed.
Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!
While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.
Eggnog is a rich, seasonal beverage traditionally made with eggs, milk, sugar, nutmeg, and bourbon. Our version, however, is a little different. It's made with a blend of creamy dairy-free milks — we love cashew, almond, and coconut.
Eggnog is traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. It's often spiked with brandy, rum or other liquor, and topped with freshly grated nutmeg and/or cinnamon sticks.
If you are really looking to knock out some calories, consider purchasing soy nog or rice nog. These alternatives to regular eggnog contain less fat and nearly half the calories of regular store-bought eggnog. Vanilla chai tea is also a great holiday alternative for those with non-dairy diets.
Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill bacteria.
"When choosing a rum, I personally find a spiced rum to be the best for the flavors incorporated in eggnogs," he said. "Chairman's Reserve Spiced Rum is best for its quality and flavor profile.”
Made with eggs, sugar, spices, and of course, whiskey, this rich and creamy beverage is sure to get you in the holiday spirit. To make Wigle's spiked eggnog, we recommend using a good quality whiskey like Yule Tidings but other whiskeys will be equally delicious. Wigle PA Bourbon eggnog is also highly recommended!
For the brandy eggnog, Korbel VS was the brand of choice, and it produced a perfectly balanced drink. This eggnog had a nice sweetness in every sip, which paired admirably with the creamy egg base.
Advocaat tastes like a creamy brandy custard. Though it's often called "Dutch eggnog," advocaat uses only the egg yolks, so it has a deeper and richer flavor than what you're probably accustomed to.
Delicious. I've been drinking Almond Breeze Almond Nog as a replacement to regular Egg Nog that has a lot of sugar during winter season for several years. It has a lot of flavor, nutty but still sweet/ I also love it is plant based and healthy.
If you're vegan (or dairy-free or egg-free), traditional eggnog is off-limits. Luckily, lots of non-dairy milk companies have released their own holiday nog blends and the nutrition numbers look a little more impressive than the classic drink. We wanted to see what they taste like so we put them to the test.
Even though the kingship between rompope and eggnog is indisputable, there is a slight difference between these two hearty drinks: The traditional eggnog recipe called for whole eggs, whereas rompope just called for egg yolks—hence the very distinctive hues of each drink.
Canadian chef Heidi Fink states that one of the reasons people are making less homemade eggnog is that the beverage is expensive to make, due to its use of substantial quantities of cream, eggs, and spirits. Concerns about the safety of raw eggs may be another reason for the decline in homemade eggnog making.
The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.
Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.
Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.
There are a couple of reasons that store-bought 'nog will never taste as good as home made. First off, homemade eggnog gets its thickness and flavor from real eggs, but compared to other ingredients in commercial eggnog, eggs are expensive.
There's holiday nog made with milk and eggs but can't be called eggnog because of added booze, for example. Same goes for nog made of dairy alternatives, like almond or soy milk. But straight up milk and cream with no eggs—well, that's considered to be poor cousin of the real deal.
Today, eggnog is usually made of some combination of eggs (either just the yolks or the yolks and the whipped egg whites), sugar, milk, cream, nutmeg, and sometimes booze.
Spices and seasonings: You'll need cinnamon, cloves, vanilla extract, and nutmeg. Egg yolks: Egg yolks thicken the mixture, creating a decadent texture. Sugar: Of course, you'll need white sugar for this dessert-like beverage. Rum: Spike your eggnog with light rum or leave it as-is for a non-alcoholic treat.
The distinctive spices that give eggnog its characteristic taste, including cinnamon, nutmeg, and vanilla, are used to create eggnog-flavored foods and beverages.
The amount of alcohol put in eggnog has no written rule, but it tastes best with 1 part spirit for every 5 parts eggnog. The alcohol takes away the rich and sweet taste of the eggnog, so if you're looking for a more bitter drink you can add extra alcohol.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
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