Vegan Eggnog

By Gena Hamshaw
December 10, 2014
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Author Notes: This dairy-free version of eggnog will blow your mind. It's rich, creamy, and it's just the right amount of sweet. Serve it spiked, or simply warm up a cup for a perfect, wintery afternoon treat.Gena Hamshaw

Makes: 6 cups

  • 3/4 cup dry cashews, soaked overnight and drained (they'll plump up to about 1 cup as they soak)
  • 2 Medjool dates, pitted, soaked overnight and drained
  • 1 can full fat coconut milk
  • 2 cups water
  • 1/3 teaspoon (or 1/4 heaping teaspoon) salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup maple syrup
  • 1/3 to 1/2 cups bourbon or rum to taste (optional)
  1. Blend all ingredients together in a blender on high speed till smooth. It may take a few minutes for the mixture to become creamy and uniform; be patient. Serve warm or cold.

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