Vegan Eggnog

Nut Mylk Recipe

vegan eggnog recipe
5 from 1 vote

Vegan Eggnog

QTY: 1000 ml
Time: 5 minutes
Category: Nut Mylks
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Merry Christmas to everyone, I wish you all a safe, happy holidays.
This weeks recipe is an incredibly rich, creamy, vegan eggnog that is so easy to make and perfect for the Christmas holidays.
It requires you to use a cold press juicer and blender to mix all the ingredients to together. I call it a Juice & Blend recipe.

Ingredients
  

  • 1 cup almonds soaked
  • 1 cup cashew nuts soaked
  • 4 cups water filtered
  • 1 can coconut milk
  • 2 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1/8 tsp ground cardamon (optional)

Preparation

Almonds & Cashew nuts (8 hours)
  • place nuts in a bowl and cover with cold water
  • soak overnight, drain and rinse well before juicing
Tip 1: you can soak nuts for up to 72 hours
Tip 2: if you forgot to soak the nuts overnight you can use hot water and soak them for 1 hour

Instructions
 

Preparation

  • Place the Almonds and Cashew Nuts in a bowl and cover with cold water. Soak overnight, drain the water and rinse well before juicing.
  • Tip 1: you can soak nuts for up to 72 hours (so, don't stress if you leave them soaking)
    Tip 2: if you forgot to soak the nuts overnight you can use hot water and soak them for 1 hour

Cold Press Juicer

  • Juice the nuts with fresh filtered water. 
  • Close the cap of the juicer. Place 1/2 a cup of the nuts in the juicer and add 1 cup of water. Release the cap to let the mylk out. Repeat until all the nuts and water have been juiced.

Blending

  • In a high speed blender combine the almond and cashew nut mylk you made in step 1 with the coconut milk, maple syrup, cinnamon, nutmeg, vanilla extract and cardamon (optional).
  • Blend on high until smooth. I used the Kuvings Vacuum Blender and pressed the automatic vacuum and blend button for the perfect blend.
  • For serving enjoy immediately dusted with cinnamon. You can serve it chilled over ice or even heat it over medium heat until warm and serve.
  • Optionally you can add 15ml of brandy or bourbon to each 250ml cup of eggnog for a little more festive cheer.
  • Tip: Any remaining eggnog can be kept in the fridge for up to 5 days or freeze into ice cube and store for 1 month. Shake well before serving.
  • Tip: You can also use this eggnog as a based for making a turmeric or matcha latte.

Nutrition

Serving: 250mlCalories: 1686kcal
HAVE YOU MADE THIS RECIPE?Share a photo on Instagram. Tag @juice_chef and use hashtag #juicechef
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