I have amazing memories of loving my Grandpa’s eggnog at Christmas time. He would make a batch of his heart-attack-inducing homemade traditional eggnog, which could quite possibly have been the most unhealthy thing on earth. It was rich, creamy, slightly sweet, and knock-your-socks-off strong, but it was so good. This dairy-free eggnog recipe still delivers that classic richness, while warm spices like nutmeg and cinnamon bring in all the cozy holiday charm. Whether you enjoy it chilled straight from the fridge, frothed up in your coffee, or served warm by the fire, this festive drink proves you don’t need dairy to make a glass of pure magic this holiday season.
I tried out this eggnog and it was utterly delicious. I am still in awe at the humble cashew nut and how creamy and thick the drink is. Its yummy. I added a splash of rum and it really tasted good. Another cracking recipe! Thank you!
Why You Will Love This Dairy Free Eggnog
- This is extremely versatile for all you plant-based milk lovers. Choose your favorite and enjoy!
- It’s kid-friendly, so the whole family can enjoy it, even without spiking it.
- Coffee lovers rejoice! Froth into lattes or pour into your morning coffee for instant holiday vibes.
- Make a double batch to serve during holiday parties or on Christmas morning.
- You can easily modify this to be vegan, Whole30, and Keto, so no one has to miss out.
Ingredients You Will Need
- Cashews: I recommend soaking the raw cashews for 10 minutes in hot water so they blend perfectly.
- Honey: You can definitely modify how sweet you want this and use maple syrup or a few medjool dates for vegan eggnog.
- Vanilla Extract: Pure vanilla extract adds depth, warmth, and incredible flavor.
- Almond Milk: I love the light, nutty flavor of almond milk in this eggnog. It’s not heavy and totally guilt-free. Califia Farms has a delicious unsweetened vanilla that would also be great.
- Spices: Ground cinnamon, ground nutmeg (use finely grated fresh nutmeg if you feel fancy), give warmth and spice that define a holiday drink, and salt enhances the flavor.
- Bourbon or Rum: The alcohol is optional, but adds a festive, boozy, grown-up twist.
You can find the recipe card below for full measurements
Kitchen Tools You Will Need:
- High-Speed Blender or Nutribullet
- Medium Saucepan
- Whisk
- Spatula
- Colander
Make It Frothy
To make it frothy, simply re-blend or froth with a milk frother just before serving for a festive, café-style foam on top.
How to Make Dairy Free Eggnog
- Combine the cashews, honey, vanilla extract, and 2 cups of almond milk and blend until completely smooth.
- Pour the cashew mixture into a saucepan on medium heat. Stir in the spices and bring to a gentle simmer, whisking while it heats.
- After 4 minutes, the eggnog should have begun to thicken. Remove it from the heat, transfer it to a container, and place it in the fridge to completely cool.
- Once cooled, transfer it to the blender along with the remaining almond milk and blend until it’s frothy. If adding alcohol, reduce the almond milk, as the alcohol will thin out the eggnog. Divide between glasses, add in the alcohol if using, and add a sprinkle of cinnamon or nutmeg before serving.
Ways to Modify:
- Switch up the spices and add a pinch of cloves, cardamom, or allspice for extra holiday warmth, or go chai-style with ginger and black pepper.
- Make it extra creamy, and blend in a few tablespoons of coconut cream or use cashew milk instead of almond milk.
- Want a chocolate twist? Add 1–2 tablespoons of unsweetened cocoa powder for a rich, chocolaty holiday drink.
- Use different sweeteners like coconut sugar, brown sugar, or medjool dates.
Dietary Customizations:
- Vegan: If you want a great substitute for the honey, try maple syrup, agave, date syrup, or three Medjool dates for natural sweetness.
- Dairy-Full: You can use whole milk, heavy cream, or fat-free milk if you want a more traditional nog.
- Lower Sugar: Reduce or omit the sweetener, or use a natural sugar substitute like stevia or monk fruit.
- High-Protein: Add a scoop or two of collagen powder to add a boost of protein.
Serving Suggestions:
This is the perfect drink to go with all the holiday traditions of comfort food. I especially love my Spiced Pumpkin Bread or Pumpkin Muffins. If you love apples, I highly recommend my Apple and Blackberry Crumble or this Easy Skillet Apple Crisp.
If you are a coffee lover, stir in a shot of espresso or cold brew for a festive eggnog latte.
Add bourbon, dark rum, or brandy for a classic adult version.
Common Questions:
Because this doesn’t contain egg yolks like classic eggnog, it will last for around 4 days in the fridge, and it doesn’t separate the next time you want to enjoy it.
Yes! You can make this a couple of days in advance. In fact, it tastes even better after chilling since the flavors meld beautifully.
You can substitute the cashews sith soaked almonds or macadamia nuts and use full-fat coconut milk to help with a rich, creamy texture.
Definitely! Oat milk, cashew milk, or even soy milk work well, but I recommend choosing an unsweetened variety.
I recommend storing it in an airtight container, such as a large mason jar. You could also put it in a glass pitcher with a lid that seals well for when you want to give it a little shake.
More Delicious Drinks You’ll Love:
If you make this Dairy Free Eggnog recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Dairy Free Eggnog
Ingredients
- 1 cup cashews soaked in hot water for 10 minutes
- 3 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 2 1/2 cups almond milk
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup bourbon or rum optional
Instructions
- To a high speed blender or nutribullet combine the drained cashews, honey, vanilla extract and 2 cups almond milk and blend until completely smooth.
- Pour the cashew mixture into a saucepan on medium heat. Stir in the cinnamon, nutmeg and salt. Bring to a gentle simmer for 4 minutes, whisking while it heats to ensure that it doesn't clump.
- After 4 minutes the eggnog should have begun to thicken. Remove it from the heat, transfer it to a container and place it in the fridge (or freezer) until it has completely cooled.
- Once the eggnog is cool transfer it to the blender along with 1/2 cup almond milk* and blend for a few seconds until its frothy. Divide between 4 glasses, add in the alcohol if using and sprinkle with cinnamon or nutmeg before serving.
Notes
Tried This Recipe?
Leave a comment below and let us know how it was!
Christmas is on the horizon and I am particularly missing my Christmas speciality coffees/hot chocs!
I tried out this eggnog and it was utterly delicious. I am still in awe at the humble cashew nut and how creamy and thick the drink is. Its yummy. I added a splash of rum and it really tasted good. Another cracking recipe! Thank you!
Have you tried another alternative milk, like oat or coconut?
I assume I can adjust the ingredients to match third that I have available ie ist milk and dehydrated cashew milk? Looking forward to making some.