Homemade Eggnog (Dairy-Free!) + The Coziest Eggnog Latte

If you’ve never made homemade eggnog before, this is your sign — because this version is light years better than anything store-bought. It’s thick, creamy, perfectly spiced, naturally sweetened, and made with real ingredients you probably already have on hand. No weird preservatives, no heavy feeling afterward, just cozy holiday vibes in a cup. Plus it’s perfect for my fav starbucks dupe!!

I love this recipe because it doubles as two things:

• a dreamy dairy-free eggnog you can sip as-is, and
• the BEST eggnog latte base for December mornings.

Blend once, enjoy for days. It’s the holiday efficiency we all need.

Let’s make it!

Ingredients

Eggnog

• 1 cup homemade cashew milk (or full-fat coconut milk for extra richness)

• 1 cup unsweetened almond milk

• 2 large, pitted dates

• 1 tbsp maple syrup

• 1/2 cup raw cashews

• 1/2 tsp nutmeg

• 1/4 tsp cinnamon

• 1 tsp vanilla extract

• Pinch of sea salt

Eggnog Latte

• 2 espresso shots

• 1 cup homemade eggnog

• Optional: vanilla cold foam (especially for iced!)

Instructions

Homemade Eggnog

1. Add all eggnog ingredients to a high-speed blender.

2. Blend for 1 minute or until completely smooth. If your blender is on the weaker side, blend longer.

3. Taste and adjust: add more spices, extra vanilla, or a splash more milk if you prefer it thinner.

4. Store in an airtight container in the fridge for 3–4 days. It thickens slightly as it chills and gets even better.

Eggnog Latte (Hot or Iced)

Hot:

• Warm the eggnog on the stovetop or froth it.

• Pour into a mug and add espresso shots. Taste and sweeten if needed.

Iced:

• Fill a glass with ice.

• Add espresso shots and top with homemade eggnog.

• Finish with a swirl of cold foam if you’re feeling festive.

If You Make This…

Tag me @WhatRobinEats — I love seeing your holiday drinks! You all make these recipes look even better than I do.

Homemade Eggnog (Dairy-Free!) + The Coziest Eggnog Latte

A creamy, dairy-free homemade eggnog made with cashews, almond milk, dates, and warm spices. Blend everything until smooth, chill, and enjoy for 3–4 days. Use it as a base for hot or iced eggnog lattes by combining 1 cup eggnog with 2 shots of espresso. A cozy, naturally sweetened holiday drink that’s easy, festive, and so much better than store-bought.

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Servings 1 latte

Ingredients

  

1x2x3x

• 1 cup homemade cashew milk or other thick diary-free milk
• 1 cup unsweetened almond milk
• 2 large pitted dates
• 1 tbsp maple syrup
• 1/2 cup raw cashews
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1 tsp vanilla extract
• pinch of sea salt

For the Latte

• 2 shots espresso
• 1 cup homemade eggnog (recipe above)
• optimal vanilla cold foam for iced!

Instructions

 

Eggnog

• Add all eggnog ingredients to a high-speed blender.

  Blend for 1 minute or until completely smooth. If your blender is on the weaker side, blend longer.
• Taste and adjust: add more spices, extra vanilla, or a splash more milk if you prefer it thinner.

  Store in an airtight container in the fridge for 3–4 days. It thickens slightly as it chills and gets even better.

For the Latte

• Hot:

  Warm the eggnog on the stovetop or froth it.

  Pour into a mug and add espresso shots. Taste and sweeten if needed.
• Iced:

  Fill a glass with ice.

  Add espresso shots and top with homemade eggnog.

  Finish with a swirl of cold foam if you’re feeling festive.

Tried this recipe?Let us know how it was!