Creamy cold vegan eggnog made with almond and coconut milk, and naturally sweetened with dates. This dairy-free, egg-free, vegan eggnog is even tastier than the original.
Whenever those fun holiday drinks like pumpkin spice lattes, eggnog, and peppermint mochas pop up at the end of the year I get so excited. Until I remember that I don’t actually like those things very much. For the most part, store bought (and coffee shop) versions of these holiday beverages are sickly sweet. Eggnog is the worst offender in my book. Every year I buy it, and ever year I remember how much I dislike it. This year, though, things have changed.
For most of my adult life I’ve gotten a copy of Cooking Light magazine in the mail every month. This month’s copy was different though; it was the “farewell issue.” I’ve had such a wonderful relationship with Cooking Light, from being a featured blogger to going to Alabama to compete in their annual cook-off. One recipe that caught my eye this month is the Vegan Eggnog recipe. This recipe was inspired by the Cooking Light version and I’m thrilled to share it with you. It’s completely changed my opinion on eggnog.
Vegan eggnog is so much tastier and lighter without the egg or diary. It’s smooth, creamy, cold, and very subtly sweet, with the perfect amount of nutmeg. It reminds me a bit of this Vegan Horchata! Whipped up in the blender, this vegan eggnog takes about 3 minutes to prepare. Make a batch for yourself or for a holiday party. You won’t regret it.
Vegan Eggnog Ingredients
You can use your favorite plant-based milk here, but I like cashew best. Adding canned coconut milk creates a thicker, creamier vegan eggnog. Pitted dates add sweetness, while nutmeg and vanilla add holiday flavor.
How to Make Vegan Eggnog
A blender is essential here because we want the dates to be completely blended. All the ingredients get added to the blender at once. If you don’t have a high-powered blender such as a Vitamix or Blend-tec, let your dates soak in the milks for 30 minutes before blending to soften up.
Blend away for about 2 minutes so that everything gets nice creamy. Chill the eggnog in the refrigerator for a couple of hours or serve over ice if you just can’t wait.
How to Serve Eggnog
- Garnish with freshly grated nutmeg.
- Eggnog is typically served chilled, though some people do warm it and add a shot of espresso to make an eggnog latte.
- Keep it virgin or spike it with a splash of rum or bourbon.
- To keep it cold for parties, keep the pitcher of vegan eggnog in a bowl of ice. Add cranberries and fresh mint to the ice for a festive touch.
- 4 cups unsweetened cashew, almond, or oatmilk
- 2/3 cup unsweetened canned coconut milk
- 6 pitted Medjool dates
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg, plus more for garnish
- Place all ingredients in a blender and blend on high until smooth, about 2 minutes. If you don't have a high powered blender, let your ingredients all soak together for about 30 minutes first. Taste and add another date or a splash of maple syrup if you'd like your eggnog sweeter.
- Chill 2 hours to overnight. Garnish with a pinch of nutmeg before serving.
Nutrition information is approximate.
Recipe adapted from Cooking Light Magazine, December 2018
Nutrition Information:Yield: 5 Serving Size: 1 cup
Amount Per Serving: Calories: 226 Trans Fat: 0g Cholesterol: 0mg