Dairy Free Eggnog
I used to LOVE eggnog. Every Christmas my Grandpa would make a batch of his heart attack inducing homemade eggnog, that could quite possibly have been the most unhealthy thing on earth. It was rich, creamy, slightly sweet and knock your socks of strong, but it was so good.
This dairy free eggnog has the same deliciously rich creamy consistency as traditional eggnog. I am really happy with how thick it is considering that it doesn’t contain any egg yolks or coconut milk. The secret is heating the cashew cream for a few minutes on the stove top which does wonders for thickening it up quickly. Don’t stress if the mixture is too thick, you can thin it out with almond milk once it has cooled. Because this doesn’t contain egg yolks like traditional eggnog, it will last for 4+ days in the fridge, and doesn’t separate.
If you make this 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!
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- 1 cup cashews soaked in hot water for 10 minutes
- 3 tbsp honey (or maple syrup for Vegan)
- 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
- 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.