My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Easy, homemade, and comforting eggnog recipe made with natural sugar. It’s perfect for spiking for the holidays or cold winter night!
It’s that time of the year! I’ve always loved having eggnog around the holidays. In my first year as a vegan, I couldn’t have one and was a little upset about that.
I think it was last year that I started to see vegan eggnog at the grocery stores for the first time. Various brands now offer it which is awesome! But, if you want to make a healthier, home-made version without all the processed sugar then this recipe is for you, my friend!
Now, I know that the original eggnog recipe is made with milk, heavy cream, and eggs. How in the world are we supposed to recreate a vegan version of this egg-milk punch?
My approach for this recipe was not to find replacements for each of the original ingredients, but rather create a vegan version from scratch that would taste similar to the original version.
What’s in the vegan eggnog?
I used unsweetened, vanilla almond milk for the base because that is what I had on hand. You can sub for cashew or oat milk if you prefer.
The second main ingredient is coconut milk. In my opinion, coconut milk is a must in this recipe because it makes the drink creamy which is what eggnog is! Even my hubby who isn’t a big fan of coconut milk enjoyed this recipe.
The thing is that we’re only using a small amount of coconut milk and the coconut taste will be diluted in the presence of almond milk and other ingredients.
To make this holiday punch sweet we’ll be using Medjool dates. Make sure to soak the dates in hot water for a few minutes to make sure they blend in nicely.
To finish off, we will add warm, winter spices: nutmeg, cinnamon, and cloves. Yum!!
Is there alcohol?
I made this version without the alcohol, but you can definitely add some! The most traditional alcohol in eggnog is Brandy. You can also add a mix of rum and Cognac. To make the eggnog boozier, add bourbon.
Use 1:5 alcohol to eggnog ratio. This recipe makes 20 ounces of eggnog (~2.5 cups) so you’ll need to add 4 ounces of alcohol to spike it up.
How well does it keep?
You can store it in the fridge for a while since there is no dairy or eggs. I recommend consuming within five days for the best taste.
Easy, homemade, and comforting eggnog recipe that is made with natural sugar. It’s perfect for spiking for the holidays or cold winter night!
- 2 cups almond milk (can sub for cashew or oat)
- 1/2 cup light coconut milk (for creamier version use full-fat coconut milk, for super creamy version use equal parts coconut milk and coconut cream)
- 4 Medjool dates
- 1 tsp vanilla extract
- 1 tsp nutmeg
- Pinch of cinnamon
- Pinch of cloves
- Pinch of sea salt
- Optional: 4 ounces of alcohol (use one of the following: Brandy, a mix of equal parts of rum and Cognac, or bourbon for boozier version)
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Remove peats from Medjool dates and soak them in hot water for 5 minutes.
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Combine all ingredients in a food processor or high-speed blender and blend for at least 30 seconds until all dates are well combined.
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Store in a glass jar in the fridge for up to 5 days.
Nutrition Information (per 1/2 cup): Calories: 85 Fat: 2.2 g Saturated fat: 0.9 g Carbohydrates: 16.4 g Dietary Fiber: 1.8 g Sugar: 13.3 g Sodium: 72 mg Protein: 1.1 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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