1020 shares Pinterest 1018

Facebook 2

Twitter

Email

Seriously, what would the Christmas season be without eggnog?! This date-sweetened vegan eggnog is perfect for vegans and health-conscious people!

I used to love eggnog, but just because I went vegan, that doesn’t mean I can never, ever have eggnog again. So I made myself a vegan version that is just as delicious!

For the plant-based milk, I used unsweetened rice coconut milk, which is just a mix of coconut milk and rice milk. Although the milk is unsweetened, it tastes pretty sweet on its own (compared to other unsweetened plant-based milks) thanks to the coconut. So that makes the milk the perfect base for this vegan eggnog.

This eggnog version is sweetened with dates. Store-bought eggnogs or vegan eggnogs are often loaded with sugar, so this is a much healthier alternative. If your blender isn’t one of the high-speed blenders, you can soak the dates overnight (just as you do with the almonds) to make it easier for the blender.

This eggnog is so rich and creamy – just like the regular version! You can keep it in the fridge for 1-2 days. Sprinkle it with more cinnamon powder to give it its authentic look.

I prefer the eggnog chilled with an ice cube, but you could also serve it warm. But let me know in the comments below what you like more!

Date-Sweetened Vegan Eggnog Bianca | Elephantastic Vegan Seriously, what would the Christmas season be without eggnog?! This date-sweetened vegan eggnog is perfect for vegans and health-conscious people! 5 from 2 votes Print Recipe Pin Recipe Prep Time 10 mins Total Time 10 mins Course Cocktails, Drinks Cuisine American, Vegan Servings 4 glasses Calories 182 kcal Ingredients US Customary Metric 1x 2x 3x 1/2 cup blanched almonds (soaked in water overnight)

2 cups plant-based milk (I used unsweetened rice coconut milk)

1 tablespoon spiced rum *

4 dates (pitted)

1/4 teaspoon cinnamon powder

1/8 teaspoon vanilla bean powder

1 pinch nutmeg powder Instructions Add all the ingredients in a high-speed blender and blend until completely smooth.

For a chilled version, you'll want to put the vegan eggnog in the fridge for 1-2 hours and serve it with an ice cube. But you could also warm it up! Garnish with cinnamon powder. Notes

*If you want to make sure the alcohol you're using is vegan, you can check that on *To make a non-alcoholic version, skip the spiced rum.*If you want to make sure the alcohol you're using is vegan, you can check that on Barnivore . I used 'Kraken Spiced Rum'. Nutrition Serving: 1 glass Calories: 182 kcal Carbohydrates: 20 g Protein: 4 g Fat: 9 g Sodium: 48 mg Potassium: 148 mg Fiber: 2 g Sugar: 10 g Calcium: 52 mg Iron: 0.6 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan

Did you make this Date-Sweetened Vegan Eggnog? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan to make sure I’ll see them :)

Reader question: Eggnog – warm or cold? What do you prefer?