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Creamy Vegan Egg Nog –Otherwise Known as Spiced and Spiked Nut Milk


Creamy Vegan Egg Nog –Otherwise Known as Spiced and Spiked Nut Milk
Getty Images - Nichola Evans - Photodisc
I’ve been disappointed in the packaged eggnogs that appear in the grocery store every holiday season, and decided to experiment and create a recipe for creamy vegan eggnog that I really liked. The end result is pretty rich, but is a special treat for when you want to indulge in that incomparable, creamy, spicy and delicious taste that only comes around once a year. Egg nog shouldn’t be too sweet, so taste the recipe with 1/4 cup of sweetener and take it from there.

Prep Time: 5 minutes

Total Time: 5 minutes


  • 3 cups unsweetened almond milk (preferably homemade), chilled
  • 1 cup raw macadamia nuts
  • 1 teaspoon freshly grated nutmeg*
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 cup honey, agave or coconut palm syrup (or to taste)
  • 2 shots (1-ounce) rum
  • 2 shots (1-ounce) good brandy
  • Cinnamon sticks for garnish (optional)


Place the almond milk and macadamia nuts in the blender and blend on high until very creamy. Add the nutmeg, cinnamon, vanilla and sweetener and blend well.
Pulse in the rum and brandy and divide amongst 4 glasses. Garnish with a bit more freshly grated nutmeg and a cinnamon stick if desired.
*Whole nutmeg, unlike ground and jarred nutmeg, can last for years. These wood-like seeds are about the size of large grapes, and give a very fragrant scent and taste to baked oods, puddings and hot beverages. Use a microplane grater or special nutmeg grater.
Variation: Use coconut almond milk instead of straight almond milk. Substitute the macadamia nuts with coconut cream: chill a can of coconut milk without shaking until very cold. Scoop off the thick cream at the top and reserve the “water” for another use. Or use 1 cup of raw cashews that have been soaked overnight and drained.
Serves 4
Copyright 2012 by Jen Hoy
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