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.
Ingredients
- 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!