Amazing 1 Cinnamon Spiced Dairy-Free Eggnog

Kick Off Your Holidays with This Cinnamon Spiced Dairy-Free Eggnog

No heading needs to be written for the introduction. Hey everyone, Jen here, and I’m so excited for the holidays!

Our travels taught us so much about food. We always sought that deep, comforting flavor profile in every place we lived. Now back home, I crave those tastes.

Alex, ever the patient one, always perfects the spice blends. He spent ages getting this recipe just right. This Cinnamon Spiced Dairy-Free Eggnog is our absolute favorite winter warmer.

Forget everything you know about thin, underwhelming vegan versions. This recipe delivers pure, rich creaminess.

It’s thick, perfectly spiced, and totally plant-based. Get ready for your new favorite holiday drink!

Ingredients for Your Creamy Cinnamon Spiced Dairy-Free Eggnog

Okay, let’s talk about what makes this Cinnamon Spiced Dairy-Free Eggnog so wonderfully rich. I learned early on that swapping out dairy means being smart about texture.

We rely on a secret weapon here. Raw cashews, properly soaked, give us that decadent mouthfeel. Seriously, don’t skip that soaking step! Alex always reminds me patience pays off here.

This list ensures you get that classic, warm holiday hug in a glass. You’ll see familiar spices shining through beautifully.

Essential Ingredients for Perfect Cinnamon Spiced Dairy-Free Eggnog

• 4 cups unsweetened almond milk
• 1/2 cup raw cashews (must be soaked for at least 4 hours or boiled)
• 1/2 cup maple syrup (for natural sweetness)
• 1/4 cup cornstarch or arrowroot powder (our thickener)
• 1 teaspoon ground cinnamon (the star spice!)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• Pinch of salt

Ingredient Notes and Substitutions for Your Dairy-Free Eggnog

The soaking time for those cashews is non-negotiable for smoothness. If you forget, boil them for fifteen minutes instead. It works in a pinch!

For thickening, we listed both cornstarch and arrowroot powder. They perform almost identically here. Use whichever you have on hand for your vegan eggnog.

Feel free to tweak the maple syrup. Taste as you go, always. You control the final sweetness of your almond milk eggnog.

Gathering Equipment for Cinnamon Spiced Dairy-Free Eggnog

You don’t need a million gadgets for this recipe. We keep things simple.

A good high-speed blender is crucial here. It turns those soaked cashews into silk.

You also need a medium saucepan. This is where the magic thickens.

Grab a whisk, too. Constant whisking prevents lumps.

Finally, you need a sealed container for chilling. Plan ahead for that chill time!

Step-by-Step Instructions for Making Cinnamon Spiced Dairy-Free Eggnog

Ready to bring this creamy dream to life? Making this Cinnamon Spiced Dairy-Free Eggnog is a two-part process. First, we build the richness. Then, we gently cook the spices.

Follow these steps exactly. You’ll be sipping perfection soon enough.

Creating the Creamy Cashew Base

Step one is where we create that non-dairy luxury. Grab your high-speed blender!

Combine your soaked cashews with just one cup of almond milk. You want this mixture super smooth.

Blend it long enough. I mean really blend it until it’s totally velvety. No grit allowed!

This cashew cream is the foundation of our thick vegan eggnog.

Cooking the Spiced Almond Milk Mixture

Next, move to the stovetop. Use a medium saucepan for this part.

Whisk the remaining three cups of almond milk. Add the maple syrup, cornstarch, and all those lovely spices.

Heat this over medium heat. Whisk constantly, do not stop! This keeps everything from sticking or clumping.

Watch closely for a gentle simmer. A rapid, rolling boil ruins the texture. We just need it to thicken nicely.

When it coats the back of a spoon, pull it right off the heat.

Finishing and Chilling Your Cinnamon Spiced Dairy-Free Eggnog

Time to bring the two parts together. Pour that smooth cashew cream into the warm spiced milk.

Whisk everything together until it looks totally uniform. Now, stir in the vanilla extract quickly.

Pour the liquid into a sealed container right away. This almond milk eggnog needs a long rest.

Chill it for at least four hours. It thickens a lot as it gets cold. Patience yields the best dairy-free holiday drink!

Tips for Success with Your Cinnamon Spiced Dairy-Free Eggnog

I want your experience making this Cinnamon Spiced Dairy-Free Eggnog to be amazing. A few little tricks make all the difference.

Remember that soaking time for the cashews? It’s truly vital for that perfect, silky texture. Don’t rush making that cashew cream base.

Taste testing while cooking is my secret weapon. Adjust the maple syrup now if you like it sweeter.

Here is a big tip for serving time. If your chilled eggnog is too stiff, don’t panic! That’s normal.

Just whisk in a splash more plain almond milk. This loosens it up perfectly. You get your desired consistency every time.

This plant-based eggnog is best served very cold, dusted with fresh spice.

Serving Suggestions for This Dairy-Free Holiday Treat

Serving this drink is almost as fun as making it. Make sure your Cinnamon Spiced Dairy-Free Eggnog is very cold.

We always serve ours in chilled glasses. A simple dusting of fresh nutmeg looks so festive.

For the adults in the room, a splash of good rum really wakes up the spices. Bourbon works beautifully too.

Pair this creamy vegan eggnog with simple vegan shortbread cookies. They’re great for dipping!

It’s a beautiful, comforting drink. Enjoy the rich almond milk base this season.

Storing and Reheating Your Homemade Eggnog

Storing this creamy treat is straightforward. Keep your finished eggnog sealed tight.

Refrigerate it immediately after it cools down a bit. It stays good for about five days.

Remember how I mentioned it thickens? That’s normal for this dairy-free recipe.

If it gets too firm overnight, don’t worry about it.

Just whisk in a little cold almond milk before serving. This restores the perfect pourable texture.

Never try to heat your plant-based eggnog up. It tastes best ice cold!

Frequently Asked Questions About Cinnamon Spiced Dairy-Free Eggnog

I know you might have a few lingering questions. Cooking without dairy sometimes needs extra thought. I’m happy to share more insights here.

These common questions pop up often when making a rich vegan eggnog.

Let’s clear up any confusion about making your perfect batch.

Can I make this Cinnamon Spiced Dairy-Free Eggnog without cashews?

That’s a fair question! Cashews provide essential richness. They blend up beautifully smooth.

If you must skip them, try full-fat canned coconut cream instead. Use the same amount.

Make sure the coconut cream is very cold when blending. This helps achieve a good texture for your almond milk eggnog.

It will change the flavor slightly. But it still makes a delicious plant-based eggnog.

How long does this dairy-free eggnog last in the refrigerator?

Since this recipe uses whole foods and no preservatives, freshness matters.

Your homemade vegan eggnog keeps well for about five days.

Keep it in a sealed container, of course. The flavor actually deepens slightly on day two!

Always check for any off smells before serving after day four. Enjoy that fresh flavor!

Share Your Experience with Our Cinnamon Spiced Dairy-Free Eggnog

We truly hope you adore this creamy treat. Making this Cinnamon Spiced Dairy-Free Eggnog brought us so much joy.

Did you try it out this holiday season?

Please leave us a rating below. We love seeing your kitchen adventures.

Share photos online using our tag! Jen and I can’t wait to see your garnishes.

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