Eggnog- gluten free, vegan (Spiked)


Most of us love the holidays because we look forward to having an excuse to enjoy certain things like playing in the snow, having a party just to have fun, baking lots of desserts, and of course, don’t forget drinking EGGNOG!




Eggnog is one of those beverages that have been a holiday tradition since the 1700’s. Here is a brief history. I do love the taste of Eggnog, but since discovering my numerous allergies and intolerances, I cannot drink the traditional beverage.

I did try to enjoy the vegan, gluten free version sold at the supermarket but it tasted like sugar and chemicals….YUCK!

Like everything else, I made my own version.


I hope you can enjoy this Eggnog as much as my husband and I did. Brian was pleasantly surprised and finished more of the pitcher than I did!


Makes 2 serving

½ cup cashews

2 cups Flaxmilk or non dairy milk

1 tablespoon coconut sugar

1½ tablespoons water

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon cloves

¼ teaspoon ground cardamom

4 dates

3 tablespoons rum, more if desired


In a medium bowl, cover the cashews with the Flaxmilk. Allow them to soak for at least 1 hour in the refrigerator. It is best if soaked overnight, if you have the time.

In a small saucepan, combine the coconut sugar, water, cinnamon, nutmeg, cloves, and cardamom. Bring the ingredients to a boil until the sugar dissolves, then remove from the heat and set aside to cool.

Place the soaked cashews and remaining milk into a blender, spiced sugar water mix you just made, and dates. Blend until smooth. Pour into a serving pitcher and refrigerate for at least 2 hours to thicken.

When ready to serve, add the rum and stir. Pour into glasses and enjoy room temperature.


Also try pairing my Pear Blueberry Crisp with the Eggnog. Recipe found in my cookbook for purchase.



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