Vegan Spiced Date Nog

This creamy and spiced vegan eggnog, made with dates, cashews, and coconut milk, offers a delightful twist on the traditional holiday favorite. The rich and luscious texture, combined with warm notes of cinnamon and nutmeg, creates a festive and indulgent drink that's perfect for the holiday season. Whether served with a dollop of dairy-free whipped cream or enjoyed on its own, this vegan eggnog is a delightful addition to any celebration.

Vegan Spiced Date Nog

A creamy and spiced vegan eggnog made with dates, cashews, and coconut milk, offering a delightful twist on the traditional holiday favorite.

4.45 from 87 votes
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Prep Time 5 mins
Total Time 5 mins

Ingredients

  • 1 pitted Medjool date
  • 2 tablespoons raw cashews
  • 6 tablespoons water, plus more for soaking
  • 2 tablespoons canned full-fat coconut milk
  • 2 teaspoons pure maple syrup
  • 1/2 tablespoon bourbon or rum (optional)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • A pinch of grated fresh nutmeg
  • A pinch of kosher salt
  • Dairy-free whipped topping, for serving

Instructions

  1. Place the pitted date and cashews in a resealable container and cover with at least 2 inches of water. Seal the container and soak for at least 4 hours or up to 12 hours.
  2. Drain and rinse the soaked dates and cashews, then transfer them to a high-powered blender.
  3. Add the coconut milk, maple syrup, bourbon (if using), vanilla extract, cinnamon, nutmeg, salt, and 6 tablespoons of water to the blender with the dates and cashews.
  4. Blend the mixture until smooth and creamy.
  5. Transfer the eggnog to a resealable jar or airtight container, then refrigerate until thickened and cold, for at least 2 hours and up to 3 days.
  6. Serve the vegan spiced date nog cold, shaking before serving if the mixture has separated. Top with dairy-free whipped cream and a sprinkle of nutmeg.