Eggnog is the official beverage of December. It’s rare to encounter it any other time, and truly is Christmas spirit in a cup. We were so pleased when we whipped up this vegan eggnog mixture and created an egg-free version to sip with some spiced rum or on its own. Extra nutmeg always welcome! Recipe and photo contributed by Samantha Shorkey, from What to Feed that Effing Vegan: The Holiday Edition. For a limited time, VegKitchen can get this instantly downloadable pdf e-book for just $5 (regularly $7) by entering coupon code: thateffingvegkitchen — which includes 20+ delicious recipes to create a full course holiday dinner plus appetizers, brunch, cocktails, desserts and many gluten-free options!
Serves: 4 to 6
- 1 cup soaked cashews
- 1 cup soaked dates in 1 cup water
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1 teaspoon nutmeg + more to garnish
- 1 teaspoon vanilla bean paste (or extract)
- Pinch of sea salt
Pour all ingredients into a blender (including the water you soaked the dates in) and blend until smooth and frothy. This can take a few minutes in an older blender. Transfer to a container and chill in the refrigerator until needed.
When ready to serve, place back into blender to allow more frothing because mixture can separate. Pour into a mug and garnish with fresh grated nutmeg.
- Here are more tips for keeping the Holidays and Special Occasions healthy!