Vegan Almond Eggnog
A creamy, delicious, and entirely plant-based version of the traditional eggnog, perfect for holiday gatherings or cozy nights.
Ingrédients
Base Ingredients
- 2 cups almond milk Use unsweetened or regular almond milk
- 1 cup cashews (soaked for at least 4 hours) To achieve desired creaminess
Sweeteners and Flavorings
- 1/2 cup maple syrup Can substitute with agave syrup or date syrup
- 1 teaspoon vanilla extract
Spices
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
Preparation
- Gather all your ingredients: almond milk, soaked cashews, and sweetener.
- Drain and rinse the soaked cashews.
Blending
- In a blender, combine the soaked cashews and almond milk to create a creamy base.
- Add maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the blender.
- Blend on high speed until the mixture is smooth and creamy.
Taste and Chill
- Taste the mixture and adjust sweetness if needed by adding more maple syrup.
- Pour the eggnog into a pitcher and chill in the refrigerator for at least 2 hours.
Serving
- Serve chilled in glasses, or warm if preferred.
- Garnish with a sprinkle of cinnamon or nutmeg if desired.
Notes
Store in an airtight container in the refrigerator for up to a week. Shake well before serving. Can be frozen for up to three months.