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Vegan eggnog cocktail served in two glasses topped with whipped cream and cinnamon

Vegan Eggnog Cocktail

This vegan version of the classic eggnog is thick, creamy, warmly spiced and absolutely decadent! No need to heat and chill-we're making this one in the blender!!! 4 ingredients and a blend of spices come together to make this Holiday nog quickly!!

Prep Time 5 minutes
Blending time 3 minutes
Servings 4 drinks
Calories 300 kcal
Author Megan Kerry

Ingredients

  • 1 cup Non-dairy vanilla ice cream
  • 1 cup raw cashews
  • 1 cup cold water
  • 1 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground turmeric
  • 4 ounces Dark Rum

To serve:

  • non-dairy whipping cream purchase in store (So Good brand) or make your own!
  • warming spices to sprinkle on top and/or rim the glass

Instructions

  1. Add the raw cashews and water into the blender.

  2. Blend on high speed for 2 minutes, until thick, creamy and smooth.

  3. Add in the ice cream and blend for an additional minute.

  4. Pour in the alcohol if using, and sprinkle in the spices. Blend for 30 seconds, or just until combined.

  5. Serve in low glasses, with a dollop of vegan whipped cream and a sprinkle of cinnamon!

Recipe Notes

***If you do not have a high powered blender, you will need to soak your cashews for 12-24 hours in water for best results and the ultimate creaminess. 

***Nutrition and caloric information are estimates. This will vary according to type of ice cream used and if you are using alcohol.

You might want to increase the sweetness of the vegan eggnog-especially if you are not using a whipped topping. You could add 2-4 tbsp of maple syrup along with the ice cream to really make this a treat. 

Taste it with out any added sweetness first, then add a few tablespoons of syrup and taste again.

IMHO There's nothing worse than having a too sweet, thick drink.