Vegan Eggnog

Believe it or not, creamy eggnog can be vegan and dairy-free. This recipe shows you how. Whip up a batch for your holiday party, or make one for yourself whenever you feel like a luxurious drink before dinner for happy hour or at the end of dinner for “dessert.” Either way, you can’t go wrong with this recipe, and your guests’ minds will be blown that it’s vegan. You have to plan a little bit ahead to make this, as the cashews and Medjool dates have to soak overnight. Otherwise, this recipe requires some coconut milk, spices like nutmeg and cinnamon, maple syrup for a touch of sweetness, and of course some bourbon or rum as the cherry on top. And all you have to do is blend all the ingredients together until it becomes nice and creamy—seriously doesn’t get much easier than that, and cleanup is super-minimal. If you want to make it alcohol-free, you can add a little bit of rum extract, then spike the drink for whoever may want it.

You may have to blend longer than you expect to get that perfect texture. Also, you can make it ahead of time and store in the fridge overnight, which also may help with the creaminess. But of course you can also drink it warm right out of the blender, it’s entirely up to you. But here you have it—a delicious eggnog recipe without any eggs! Give it a try and let us know how it goes for you. —The Editors

Directions

1. In a blender, blend the cashews, dates, coconut milk, water, bourbon, maple syrup, cinnamon, nutmeg, and salt on high speed until. It may take a few minutes for the mixture to become creamy and uniform; be patient. Serve warm or cold.