Creamy Vegan Eggnog

It’s that time of year where you sit back, relax and enjoy the company around you. Why not do that with a nice glass of eggnog? This vegan eggnog is the closest I’ve come to the real eggnog flavor and texture and it’s absolutely delicious… and it reminds me of the Cinnamon Toast Crunch cereal! Start the holidays off right and enjoy! As always, drink responsibly.

Total Time:

1 hour and 10 minutes including prep

Ingredients

Baking and Spices

• 6-8 Tbsp maple syrup (substitute up to half with coconut sugar)

• Pinch of sea salt

• 1/4 tsp ground cinnamon

• 1/8 tsp ground nutmeg, plus more to taste

Other

• 1 1/2 cups (180g) raw cashews

• 2 1/4 cups unsweetened plain almond milk

• 1/2 cup light coconut milk

• 1 cup filtered water

• 2oz bourbon (optional)

Directions

1. Add all of the ingredients except the bourbon to the bowl of a high speed blender. Blend on high until creamy and smooth, scraping down the sides as needed. If there’s trouble blending, add more water. The mixture should be extra creamy, so blend on high for 2-3 minutes.

2. Taste and adjust flavor as needed, adding more spices for warmth or maple syrup for sweetness.

3. Add the bourbon 1 ounce at a time. Blend and taste to determine your preference. THIS IS OPTIONAL, but a delicious addition.

4. If the blender does not get the mixture completely smooth and drinkable, strain through a cheesecloth or a thin dish towel to remove cashew fragments before proceeding.

5. Eggnog can be enjoyed immediately over ice, or chilled. To chill, transfer mixture to a large pitcher. Cover and chill in the refrigerator fo 6-8 hours or overnight. The flavors will develop and deepen the longer it rests.

6. Serve as is or with coconut whipped cream and a pinch more cinnamon or nutmeg, It will keep in the fridge for 4-6 days.

*This recipe was created with the Minimalist Baker’s Everyday Cooking Cookbook by Dana Shultz with slight modifications*