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Two glasses of creamy vegan eggnog topped with grated nutmeg and cinnamon sticks

Vegan Alcohol-Free Eggnog

A creamy, spiced vegan eggnog made with plant milk, cashews, Ceylon cinnamon and nutmeg, naturally sweetened with dates or maple syrup. Egg-free, alcohol-free and refined-sugar-free.
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Prep Time 10 minutes
Cook Time 10 minutes
Soaking (cashews) 30 minutes
Total Time 50 minutes
Servings: 4 servings (about 200 ml each)
Course: Drinks
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g raw unsalted cashews
  • 800 ml unsweetened plant milk (oat, almond or cashew; see notes)
  • 4 soft Medjool dates (about 80 g), pitted, or 60 ml maple syrup
  • 1 tbsp cornflour (about 8 g)
  • ½ tsp ground Ceylon cinnamon
  • 1 Ceylon cinnamon stick
  • ¼ tsp freshly grated nutmeg, plus a little extra to serve
  • 1 small pinch ground cloves (optional)
  • 1 small pinch fine sea salt
  • 1 tiny pinch ground turmeric, for colour only (optional)
  • 1 tsp vanilla extract (check the label: some contain added sugar)

Equipment

  • High-speed or jug blender
  • Medium saucepan and balloon whisk
  • Fine-mesh sieve (optional, for the silkiest texture)
  • Nutmeg grater or microplane
  • Small glasses or punch cups

Method
 

  1. Put the cashews in a heatproof bowl, cover with just-boiled water and leave to soak for 30 minutes. Drain and rinse.
  2. Put the drained cashews, dates (or maple syrup), cornflour, ground cinnamon, nutmeg, cloves (if using), salt, turmeric (if using) and 400 ml of the plant milk in a blender. Blend on high for 1–2 minutes, until completely smooth with no gritty bits.
  3. Pour the mixture into a saucepan, then add the remaining 400 ml of plant milk and the cinnamon stick.
  4. Warm over a medium-low heat for 6–8 minutes, whisking constantly, until it comes to a gentle simmer and thickens slightly. Let it bubble gently for 1 minute so the cornflour cooks out.
  5. Take the pan off the heat, remove the cinnamon stick and stir in the vanilla. Taste and add a little more maple syrup or spice if you like.
  6. For an extra-silky texture, pour through a fine-mesh sieve. Serve warm, or cool, cover and chill for at least 2 hours, then whisk well before serving.
  7. Pour into small glasses or cups and finish with a little freshly grated nutmeg.

Notes

Plant milk: oat gives the creamiest, most neutral result; almond is lighter and nuttier; cashew is richest. Choose unsweetened (no added sugar) so the dates or maple syrup do all the sweetening and the eggnog stays refined-sugar-free.
Dates give a caramel note and a slightly thicker body; maple syrup gives a cleaner, smoother finish. Medjool dates are soft enough to blend without soaking. If yours are firm, soak them with the cashews.
The eggnog thickens as it chills. Loosen with a splash of plant milk if needed.
Keep covered in the fridge and drink within 2 days. Whisk or shake before serving, as it may separate slightly.