Rich and creamy vegan eggnog.
EGGNOG. Or as we name it ADVOCAAT.
One of my childhood memories. Growing up, my sister and me, always got to taste a little glass of eggnog as a holiday tradition. The older we became, the bigger the glass. At least, that’s how I remember.
For this vegan eggnog, I’ve tried several combo’s. The final result? A winner, that’s what. My vegan eggnog is so thick, creamy and rich, with a warming boozy touch, just as I remember. It tastes freaking good!
Of course, the rum is optional and you can leave it out for a non-alcoholic vegan eggnog. Personally, I love that boozy kick it lends.
Scroll down for the full recipe and happy sipping!
One of the best things about this vegan eggnog recipe is how quick and easy it is to make. Just throw all the ingredients in your blender, blend until smooth and serve. That’s it. Delicious vegan eggnog! Without the eggs!
This vegan eggnog is perfect for the holidays. Serve it on parties or enjoy on the sofa with your loved one.
Leftover eggnog? Make my Eggnog Pancakes with Cranberry Compote!
One thing left, I want to wish you all a Merry Christmas! Anna, CfC.
It’s the season to be jolly! Santa is coming!
Feel free to tag me on Instagram @chillies_for_chocolate, I love to see your creations!
vegan, gluten free, soy free
1 cup cashews, soaked for 4 hours
2 ½ – 3 cups almond milk (depending on the desired thickness)
½ cup vegan dark rum (check for GF)*
4 medjool dates, chopped
8 dried apricots, chopped
Seeds of 1 vanilla bean or 1 tsp vanilla powder
2 tsp cinnamon
1 tsp nutmeg
1 cup almond milk ice cubes
Blend the ingredients (except the ice cubes) for the eggnog until smooth. Add the almond milk ice cubes and blend until creamy and cold.
Garnish with vanilla powder, cinnamon and nutmeg. Serve cold.
*No alcohol? Add more almond milk instead.
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