Homemade Vegan Eggnog

I’ve never been the biggest eggnog fan.

Homemade Vegan Eggnog | edibleperspective.com
Homemade Vegan Eggnog | edibleperspective.com

I mean, how is a person who grew up on skim milk supposed to drink eggnog without choking? It was always a little too thick for my liking and I was never sold on the flavor.

I’d rather eat ice cream.

Homemade Vegan Eggnog | edibleperspective.com
Homemade Vegan Eggnog | edibleperspective.com

My dad, however, loved the stuff. So every year I would take little sips of eggnog here and there just to confirm my distaste for it.

While it’s true I am slightly egg-obsessed, I would rather eat my eggs than drink them. The mixture I’ve whipped up is a thick, slightly sweet milk, spiced with nutmeg and vanilla. It tastes like a dream.

So while this is not like traditional eggnog much at all, it wins my vote by a mile.

Homemade Vegan Eggnog | edibleperspective.com
Homemade Vegan Eggnog | edibleperspective.com

To make the “milk” base I used almonds and toasted coconut, which creates a rich and nutty base for this mixture. The coconut flavor is mellow but crucial. It doesn’t overpower but adds just the right amount of flavor to the milk.

For sweetness, we’re going au naturel and using dates. And whenever there is an opportunity to add vanilla to something I take it. In this recipe I actually just throw in a piece of the vanilla bean and blend it right in. This adds a lot more vanilla flavor with a lot less vanilla bean. Win.

Homemade Vegan Eggnog | edibleperspective.com
Homemade Vegan Eggnog | edibleperspective.com

There are a few options for this drink, all depending on what you want.

  1. creamy + smooth – Using less water to blend the mixture and straining with a nut milk bag will create a perfectly smooth and thicker nog. This will also result in a richer and sweeter flavor since you’re using less water. This version is in between the thickness of half & half and heavy cream.
  2. thinner + smooth – Using more water and straining with a nut milk bag will create the consistency of a slightly thickened almond milk. The flavors will still come through enough, it just won’t be quite as thick. You’ll get more servings with this option.
  3. super thick – You can achieve this two ways. You can leave the mixture unstrained (with heavy pulp), or you can strain the mixture and then add back in the exact amount of pulp you choose to thicken.

My favorite was option 1 or 2. Option 1 was definitely a bit richer, but you still got all the flavor with option 2. It really just depends how thick you want it to be.

Homemade Vegan Eggnog | edibleperspective.com
Homemade Vegan Eggnog | edibleperspective.com

Oh, and don’t forget the booze. Sorry, not a rum fan.

Homemade Vegan Eggnog | edibleperspective.com
Homemade Vegan Eggnog | edibleperspective.com

Print Recipe!

Homemade Vegan Eggnog

gluten-free, vegan // yields 3-6, 3/4 cup servings

  • 1 cup shredded unsweetened coconut
  • 1 cup raw almonds, soaked in water for 6-12 hours
  • 2 – 3 1/2 cups water
  • 8-10 medjool dates, pitted + soaked in warm water for 1 hour
  • 1/2 – 2/3 whole vanilla bean, appx. 5-inches
  • 1/2 – 1 teaspoon nutmeg
  • rum or bourbon/whiskey

Preheat your oven to 325° F. Spread coconut on a rimmed baking sheet. Bake, stirring every 3 minutes until evenly golden brown. Keep a close eye so it does not burn. Let cool.

Rinse soaked almonds. Place coconut, almonds, 2 cups of water, soaked dates, and the vanilla bean into your blender. Turn on low, working to high and let blend for 1-2 minutes until fully smooth. Add more water if desired.

Note: The mixture will seem extremely thick with only 2 cups of water, but when the pulp is strained through a nut milk bag it will be the consistency of cream. Add another cup of water for a slightly thinner strained consistency.

Place a nut milk bag over a large bowl and pour the mixture into the bag, scraping all sides of the blender. Squeeze as much liquid through the bag as possible. Whisk in desired amount of nutmeg and serve over ice with a splash of your booze of choice (optional). Or, refrigerate (sans booze) in a sealed container for up to 3 days.

If a thicker consistency is desired, whisk in a few tablespoons of pulp.

Notes: This may take 1 trial before you figure out the exact consistency and sweetness you prefer. I liked using 3 cups, 9 dates.

I recommend using a nut milk bag for perfectly smooth nog (or nut milk) with no pulp. If you don’t mind a little pulp, cheesecloth or a fine mesh strainer will do the trick.

Using 2 cups of water will yield approximately 1 1/2 cups nog.

Using 3 cups of water will yield approximately 2 1/4 – 2 1/2 cups nog.

Homemade Vegan Eggnog | edibleperspective.com
Homemade Vegan Eggnog | edibleperspective.com

Not sure what to do with your leftover almond/coconut pulp? Then check out my almond pulp crackers and bread recipes. They’ll turn out even more delicious with this vanilla, date sweetened pulp!


pumpkin spice mandel bread

This year would not be complete without at least a few batches of mandel bread

We never had a huge holiday cookie bake-fest growing up but there were definitely a few treats that always seemed to be floating around this time of year.

Mandel bread was a tradition with my mom’s side of the family and molasses cookies were from my dad’s family.  He still makes them every year and ships them all over the country to our family.  And my uncle and aunt usually have a big mandel baking day once a year as well. 

I have such vivid memories from these days, as I’m sure many of you can relate to, and love trying to keep the tradition going in my own kitchen.

I wanted to get a little fancier than the standard plain flavor this year, so of course my mind immediately wandered to pumpkin spice.

With just a little pumpkin puree but a lot of spice I was thrilled with how these turned out.

If you’ve never had mandel bread, it is similar to biscotti. But in my opinion, better!

They look unassuming but are quite addicting.

Crunchy, spiced, and slightly sweet.

Print this!

Pumpkin Spice Mandel Bread

gluten-free, dairy-free // yields 48-60 pieces // adapted from gluten free mandel bread

  • 2 1/2 gluten free oat flour
  • 6 tablespoons sweet rice flour
  • 1 cup + 2 tablespoons almond meal
  • 3 large eggs
  • 1 cup pure cane sugar
  • 1/2 cup + 2 tablespoons sunflower oil
  • 2 tablespoons pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon all spice
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon clove
  • 3/4c chopped walnuts
  1. Preheat your oven to 350*F and grease [or line with parchment] 2-3 cookie sheets.
  2. Sift the oat flour + sweet rice flour together in a bowl, then stir in the almond meal.  Set aside.
  3. In a large bowl, stir the eggs together with a large wooden spoon.
  4. Stir in the sugar.
  5. Stir in the oil + pumpkin puree.
  6. Stir in the vanilla.
  7. Stir in the baking powder, cinnamon, ginger, all spice, nutmeg, and clove.
  8. Add about 3/4 of the flour mixture and stir until just combined, then add more as needed to thicken the dough.  The texture should be spreadable with a knife, so it can be formed into a large oval on the pan.  Not as thick as chocolate chip cookie dough, but not pourable.  You will most likely use all of the flour.
  9. Gently fold in the walnuts, then portion out into 3 equal piles of dough on the baking sheets. 
  10. Shape the dough into an oval, with a knife or spatula, approximately 1/2” thick, 5-6” wide, and about 8-9” long. Leave about 2-3” spacing.
  11. Bake for about 30min, until the edges are golden brown.  The middle will feel slightly soft to the touch.
  12. Carefully [hot!] slice down the center, and then make perpendicular cuts about 1-1.5” wide.  They will quite be fragile at this point.
  13. Turn up on their sides and bake for 5 minutes.
  14. Let rest for 5min, then transfer to a cooling rack until fully cooled and hardened.

notes:  For high altitude, set your oven to 365*F and use 1 1/4t baking powder.  These freeze extremely well [for months] loose in freezer bags.  If you leave out the walnuts you may need to add 1T extra oat flour, since the walnuts soak up some of the moisture.  If your dough is not thick enough, add 1T more oat flour at a time, stirring gently.

[non-gluten free mandel bread // vegan + gluten free mandel bread]

For the entire afternoon my kitchen smelled like home.  It was warm and comforting.  And even though I baked all alone, it reminded me of the memories I hold so close + cherish most about this time of year.