Homemade Vegan Eggnog Recipe

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“And so I’m offering this simple phrase
Although it’s been said many times, many ways
Merry Christmas to you”

I hope your holiday season has begun on a beautiful and bright note.

Today’s recipe is extra special! It’s homemade eggnog, minus the eggs and cream, but trust me it’s so divine you won’t miss them one bit. May I say, I enjoy this recipe much more than any store bought version of holiday eggnog. Fortunately, my husband and kids feel the same so I was told this recipe must be shared.

Although, to be perfectly honest I don’t drink a lot of eggnog by itself, which you can absolutely do it’s so good. For me, I personally LOVE, LOVE, LOVE it in my holiday coffee. Nothing makes it feel like the Christmas season like a splash of eggnog in your coffee, or even better yet a homemade eggnog latte!

Please give it a try, I urge you it only takes but a couple of minutes and very few ingredients, and I think you’ll find it so much better than anything in a carton. To go all out, sprinkle the top with some freshly grated nutmeg. It’s worth doing. The scent will put a huge grin on your face, I’m sure…

Cheers!

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Homemade Vegan Eggnog

Yields: approximately 4 ½ cups

Ingredients:

½ cup cashews, raw

2 cups water

1 – 13.5oz/398mL can coconut milk, full fat

2/3 cup cane sugar

1 tsp. pure vanilla extract

½ tsp. nutmeg, freshly grated if possible!

1/8 tsp. cinnamon

1/16 tsp. cloves, ground

1/8 tsp. sea salt

Directions:

In a high powered blender, add the raw cashews and water. Blend on high until smooth, about 1 minute.

Add the remaining ingredients to the blender, coconut milk, sugar, vanilla, nutmeg, cinnamon, cloves, and sea salt. Blend until well mixed together, under 1 minute.

Keep Refrigerated.

Serve with freshly grated nutmeg, or a sprinkling of your favorite Holiday spice.

*** To Print, Email, or Text recipe click here.

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A splash in your coffee is especially nice!

With love, sweetness & warm holiday wishes,

Wendy Irene

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