Vegan 'Eggnog'

Good enough to convert even the most ardent eggnog connoisseur, this version is free from eggs, dairy and refined sugar. But for what it lacks in traditional ingredients it more than makes up for in flavour.

Blending almond milk with coconut milk and soaked cashews, the base is decidedly creamy. And with a sprinkling of aromatic spices that evoke the essence of a Christmastime gathering, it has all the makings of the original favourite. Add a splash or two of Bourbon and even your grandmother won’t be able to tell the difference…


  •  3 cups almond milk
  •  1/2 cup full-fat coconut milk
  •  6 Medjool dates, pitted
  •  1 cup cashews, soaked overnight, drained and rinsed
  •  2-3 tsp ground cinnamon
  •  1 1/2 tsp ground nutmeg
  •  1 tsp vanilla extract
  •  Pinch of ground cloves
  •  Generous pinch of sea salt
  •  2 tbsp Bourbon (optional)


  1. In a high-powered blender, combine all ingredients.
  2. Blend on high until smooth and creamy.
  3. Optional: to heat or strain through a fine-meshed sieve.
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