This vegan eggnog recipe is not only animal-friendly but also alcohol-free, gluten free, soy free, and refined sugar free. It has a light based of homemade almond milk that is thickened with frozen bananas and sweetened and spiced with dates, cinnamon, nutmeg, and clove.
Eggnog is a classic Christmas beverage and the epitome of excess. Traditional eggnog recipes call for milk, cream, sugar, whipped eggs, and, when alcoholic, brandy, rum, or bourbon. While I don’t personally mind indulging for special occasions – Christmas being one – if there is a worthy healthier alternative to otherwise heavy dishes or beverages, I opt for it. The following vegan eggnog recipe is an excellent example of when I choose the healthier version of a traditional recipe, even when I’m in the indulgent spirit. It’s just that good! Meanwhile, it leaves room to enjoy other guilty pleasures at the Christmas dinner table.
Even though the eggnog ends up being a cool beverage, its spices are warming and calming to the soul, so you won’t mind the difference one bit.
Make this recipe only a few minutes before serving, as it is much thicker and fluffier while still chilled. It will begin to melt if it sits out for too long and have a thinner, more lukewarm consistency and taste.
Vegan Eggnog Recipe
- 2 cups homemade almond milk
- 4 Medjool dates, pitted and soaked for 30 minutes
- ¾ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Dash of ground cloves
- Dash of sea salt
- 2 ripe bananas, peeled, chopped, and frozen
Add all of the ingredients to a high-speed blender and blend until smooth. Adjust the amount of spice according to your taste preferences and add extra almond milk for a thinner consistency, if you so desire. Pour into four cups and serve immediately.