115 oz.can unsweetened coconut milk, well-shaken (I use Trader Joe’s)
6tablespoonpure maple syrup
1teaspoonvanilla extract
½teaspoonground cinnamon
¼teaspoonground nutmeg
2-4oz.bourbon (optional)
coconut whipped cream (optional)
Cinnamon sticks (optional)
Instructions
Place cashew milk, coconut milk, maple syrup, vanilla extract, and ground spices in a blender. Process on high until combined. Chill 2 hours in a sealed bottle up to 4 days.
When ready to serve: Pour the chilled eggnog into glasses with an optional ½-1 ounce of good bourbon. Garnish with grated cinnamon and coconut whipped topping.
To serve warm, pour the eggnog into a small saucepan. Heat over medium heat until warmed through. Top with extra grated cinnamon or nutmeg and cinnamon sticks if desired.
Notes
NOTES:
Nutrition calculations are an estimate. And don’t include the optional ingredients.
I found a combination of coconut and cashew milk to work the best. These are two of the creamiest non-dairy milk options.
Spices: Nutmeg is the tradtional spice used in eggnog. I added cinnamon because I love it. In particular, Penzey’s Ceylon cinnamon adds a sweet and fragrant flavor.