Vegan Almond Eggnog

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Creamy, spiced, and luxuriously smooth, Vegan Almond Eggnog is the ultimate plant-based twist on a beloved holiday classic. Made with rich almond milk, warming spices like cinnamon and nutmeg, and naturally sweetened to perfection, this dairy-free version delivers the nostalgic eggnog experience without the heaviness. Whether you’re serving it at a cozy winter gathering or sipping it fireside in fuzzy socks, this eggnog brings the festive spirit in every sip.

Unlike traditional eggnog, this version skips the eggs and cream but keeps all the flavor and velvety texture that make the drink iconic. It’s incredibly simple to prepare, and with its wholesome ingredients, you can indulge guilt-free. Whether you’re vegan, lactose-intolerant, or just looking for something lighter, this recipe proves you don’t need dairy to enjoy a holiday favorite.

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Why You’ll Love This Vegan Almond Eggnog

• 100% dairy-free, egg-free, and vegan-friendly.
• Creamy texture without any heavy cream.
• Naturally sweetened with maple syrup or dates.
• Easy to customize with your favorite spices or alcohol (optional).
• Ready in minutes with minimal prep.
• Perfect for Christmas, New Year’s, or a cozy winter treat.

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Preparation Phase & Tools to Use

For the creamiest result, you’ll want to use a high-speed blender. This helps emulsify the ingredients and creates that signature smooth, frothy consistency. A small saucepan is also essential for gently warming the mixture to bring out the flavors and meld everything beautifully. A whisk comes in handy to prevent any clumps while heating, especially if you decide to add cornstarch or arrowroot for thickness. Lastly, have a fine mesh strainer ready if you want an ultra-smooth finish.

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Preparation Tips

Start with unsweetened almond milk to control the sweetness and avoid added sugars. Toasting the spices in a dry pan for just a few seconds before blending can deepen the flavor dramatically. If you’re using dates instead of syrup, soak them in warm water for 10 minutes to soften them up. Don’t let the mixture boil while heating; gentle warmth is key to keeping the flavors smooth and balanced. And if you’re planning to serve it chilled, allow enough time for it to fully cool in the fridge—it actually tastes better after a few hours of resting.

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Ingredients for Vegan Almond Eggnog

• 3 cups unsweetened almond milk (or any plant-based milk)
• 1/2 cup raw cashews (soaked for 15-20 minutes if not using a high-speed blender)
• 4-5 Medjool dates (pitted) or 3 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (plus extra for garnish)
• 1/8 tsp ground cloves (optional for added warmth)
• 1/2 tsp pure vanilla extract
• Pinch of sea salt
• Optional: 1 tbsp cornstarch or arrowroot powder (for extra thickness)
• Optional: 1-2 oz dark rum or bourbon for an adult version

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Step 1: Soak the Cashews (If Needed)

If your blender isn’t high-powered, soak the cashews in warm water for at least 15-20 minutes. This softens them and ensures a silky smooth texture without any graininess in the eggnog.

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Step 2: Blend All Ingredients

In a blender, combine the almond milk, soaked cashews, dates or maple syrup, cinnamon, nutmeg, cloves, vanilla extract, and salt. Blend on high for 1-2 minutes until the mixture is completely smooth. If using cornstarch or arrowroot powder, add it now to help thicken the drink.

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Step 3: Warm It Up

Pour the blended mixture into a small saucepan. Heat over medium-low heat, stirring frequently with a whisk. Avoid boiling—gentle heating helps the flavors meld and the texture thicken slightly. Heat for about 5-7 minutes until warmed through.

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Step 4: Optional Strain

For an ultra-smooth finish, pour the eggnog through a fine mesh sieve or nut milk bag into a pitcher. This step is optional but ideal if you want a more refined texture.

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Step 5: Chill or Serve Warm

You can enjoy Vegan Almond Eggnog warm straight from the pot or chill it in the fridge for 2–3 hours for a cold version. Shake or stir before serving, as some natural separation may occur.

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Step 6: Garnish and Serve

Pour into mugs or glasses and sprinkle with extra nutmeg or cinnamon. Garnish with a cinnamon stick for a festive touch. Add a splash of dark rum or bourbon if desired.

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Notes

This Vegan Almond Eggnog is a fantastic alternative to traditional recipes, offering a creamy and satisfying flavor profile without any animal products. You can tailor the sweetness and spice levels to your taste, and it stores well for a few days—making it perfect for make-ahead holiday prep. Feel free to switch up the plant-based milk (like oat, soy, or coconut) if almond isn’t your preference.

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Watch Out for These Mistakes While Cooking

1. Boiling the mixture: Heating too aggressively can ruin the smooth texture and dull the spices. Always warm it gently.
2. Skipping the soak for cashews: If not using a high-speed blender, this will result in a gritty texture.
3. Not straining (when needed): For those who want the creamiest result, straining out pulp or date bits can make a big difference.
4. Over-spicing: A heavy hand with cloves or nutmeg can easily overpower the other flavors.
5. Serving too soon after blending: Giving it time to chill enhances both flavor and texture.

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Storage Instructions

Store your Vegan Almond Eggnog in an airtight glass jar or bottle in the refrigerator for up to 4 days. Shake or stir well before serving, especially if it has thickened or settled. You can also freeze it in an ice cube tray and blend the cubes later with a bit of fresh almond milk for a creamy, frozen treat. Avoid reheating multiple times—only warm what you plan to serve.

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Estimated Nutrition (Per 1-cup Serving)

• Calories: 180–220 (depending on sweetener and milk used)
• Protein: 3–5g
• Carbohydrates: 20–25g
• Sugars: 10–15g
• Fat: 8–12g
• Saturated Fat: 1–2g
• Fiber: 2–3g
• Sodium: 100–150mg

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Frequently Asked Questions

What can I use instead of almond milk?

You can easily substitute almond milk with oat milk, soy milk, or canned coconut milk for extra creaminess.

Is this eggnog gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free. Just make sure your plant milk is certified gluten-free if needed.

Can I make this without cashews?

Yes! Swap them out for soaked almonds, macadamia nuts, or use canned coconut milk to add richness.

Can I make it without a blender?

You’ll need at least an immersion blender. A standard blender may leave it a bit gritty unless you soak the ingredients thoroughly.

How can I make it sweeter?

Add more maple syrup, agave, or soaked dates until it hits your preferred sweetness level.

Is this suitable for kids?

Absolutely—just skip the alcohol if adding any.

Can I serve it hot?

Yes, it’s delicious warm. Just make sure to heat it gently and not let it boil.

How long will it last in the fridge?

Up to 4 days. Always store it in a sealed container and shake well before serving.

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Conclusion

Vegan Almond Eggnog is a festive, cozy drink that’s easy to make and loved by all. Whether you’re vegan or just looking for a lighter, plant-based option, this recipe hits all the right notes. With just a few whole-food ingredients, you can whip up a creamy, spiced beverage perfect for any holiday gathering—or for sipping solo while you unwind. It’s tradition, made better for you.

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