I'm going to take a wild guess that you either hate eggnog or love it enough to rig up an IV of the spiced, creamy dairy stuff.
If you're in the hate camp, why? Is it the fear of knocking back raw eggs? Or does the can't-shake-it taste of Tetra Pak throw you off? This version avoids both those pitfalls, and sidesteps the need for eggs and thickens itself with an almond milk base boosted by soaked cashews for extra silkiness.
Reach for coconut sugar instead of granulated for the spiced simple syrup—it adds caramelized flavor that plays nicely with the warm, wintry spices. Bourbon is optional . . . but you left out the dairy, so you have to fill the void somehow.
Now that you're feeling festive, get all our holiday recipes and tips.
Vegan EggnogRecipe from the Tasting Table Test Kitchen
Yield: 2 servings
Prep Time: 5 minutes, plus soaking time
Cook Time: 5 minutes
Total Time: 10 minutes, plus soaking time
½ cup cashews
2 cups almond milk
1 tablespoon coconut sugar
1½ tablespoons water
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon cardamom
3 tablespoons bourbon, optional
Freshly grated nutmeg, for garnish
1. In a medium bowl, cover the cashews with the almond milk. Allow them to soak for 1 hour.
2. Meanwhile, in a small saucepan, combine the coconut sugar, water, cinnamon, nutmeg, cloves and cardamom. Bring the ingredients to a boil until the sugar dissolves, then remove from the heat and set aside to cool.
3. Once the cashews are done soaking, add them to a blender along with the almond milk, spiced simple syrup, dates and bourbon, if using.
4. Blend until smooth, then pour into glasses, top with freshly grated nutmeg and serve.
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