Velvety Vegan Holiday Egg Nogg
Though there is no egg or dairy in this drink, there is definitely still nog! Not the nog they made when they first developed this drink (ale) but a yummy rum simple syrup that make this holiday egg nogg extra buttery without the bad stuff.
I admit, there is a reason why this creamy drink is only popular during the holidays. It is very high in fat, but with this version, we’ve preserved the nutrients and you’ll enjoy this drink as much or more than the dairy version. In fact, this may be the eggnog that you like if you don’t like eggnog.
This recipe has been tested, retested and sampled multiple times. I am in love with this recipe…and personally, I think sticking everything in a blender is much easier than messing with eggs. Don’t think it will taste exactly like egg nog since every ingredient change will change the flavor, however the charm of egg nog is definitely there. Your tastebuds will be dancing with nutmeg and cinnamon and a velvet finish.
- 1 can full-fat coconut (13.66 fl oz.)
- 1 cup pre-soaked cashews
- 1 cup water
- 1 tbsp vanilla
- 1/4 cup Rapunzel/rapadura sugar (or coconut sugar)
- 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp almond extract
- rum simple syrup
- 1 cup dark rum
- 1/2 cup coconut sugar
- 1 tbsp vanilla
Soak your cashews for 4 hours (or bring to a boil and cool if you are low on time and don’t care about the nutrition)
In a sauce pan, bring the simple syrup ingredients to a boil and simmer for about 10 minutes (or until the alcohol smell is gone)
Leave in the sauce pan to cool
Rinse the cashews and add to a high speed blender (food processor will work but it may leak out due to the liquid)
Add the rest of the ingredients to the blender with the cooled rum simple syrup
Blend on high until completely creamy (about 1-3 minutes or on “smoothie” mode on a high-speed blender)
Refrigerate for at least a hour or overnight
Enjoy and serve!
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