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Amazing 1 Cinnamon Spiced Dairy-Free Eggnog

Cinnamon Spiced Dairy-Free Eggnog
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Enjoy a rich, creamy, and perfectly spiced vegan eggnog made with almond milk this holiday season. This dairy-free version captures the comforting flavors of traditional eggnog using warm cinnamon.

Ingredients

Scale
  • 4 cups unsweetened almond milk
  • 1/2 cup raw cashews (soaked for at least 4 hours or boiled for 15 minutes)
  • 1/2 cup maple syrup
  • 1/4 cup cornstarch or arrowroot powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Combine the soaked cashews and 1 cup of almond milk in a high-speed blender. Blend until completely smooth and creamy.
  2. In a medium saucepan, whisk together the remaining 3 cups of almond milk, maple syrup, cornstarch, cinnamon, nutmeg, cloves, ginger, and salt.
  3. Place the saucepan over medium heat. Whisk constantly until the mixture begins to thicken and gently simmer. Do not let it boil rapidly.
  4. Once thickened (it should coat the back of a spoon), remove the saucepan from the heat.
  5. Whisk in the blended cashew cream and vanilla extract until fully incorporated.
  6. Pour the eggnog into a sealed container. Chill in the refrigerator for at least 4 hours, or until very cold and set to your desired thickness.
  7. Serve cold, garnished with extra cinnamon or nutmeg.

Notes

  • Soaking the cashews is key for a truly smooth texture. If you are short on time, boiling them speeds up the process.
  • Adjust the maple syrup to your preferred sweetness level.
  • This eggnog thickens significantly as it chills. If it becomes too thick overnight, whisk in a splash of plain almond milk to reach your preferred consistency before serving.

Nutrition

Find it online: https://afripaket.com/cinnamon-spiced-dairy-free-eggnog/