Taste’s delicious in this cosy Eggnog Latte that’s a Starbucks copycat recipe. Put on your Christmas jumpers and celebrate the season with this luxuriously creamy and sweet EGG-FREE NOG that is full of holiday cheer! Traditional eggnog is a rich, creamy holiday drink made from milk, cream, sugar, whipped eggs, and spices like nutmeg, often served chilled. It can be enjoyed plain or spiked with spirits such as rum, brandy, or bourbon for an added festive kick. My version is an egg-free eggnog which is also non-alcoholic and can easily be made vegan too. Whether you are a die-hard eggnog fan or newbie have a go at making this recipe and I think you’ll be surprised how wonderful homemade eggless eggnog can be! This luscious winter beverage is made from blends of cashews, milk, sugar, cream, and spices totally from scratch! It avoids the use of raw eggs. When temperatures are dropping into the single digits hot drinks are just what you need! Picture steaming hot teas, such as Karak Chai, Masala Chai or Cardamom Chai or hot milks such as Indian Almond Milk (Badam Doodh) and Saffron Milk. But when it’s Christmas time, egg-free nog is the part of the parcel. Sit next to the fire, sipping eggnog, hot or cold, is what the festive season is all about.
Ingredients notes
Dairy milk – For a super rich nog I have used whole milk but you can use semi-skimmed too. Nuts – Cashews lend creaminess and thicken up the nog in replacement of the egg. Sugar – Granulated works fine but you can use honey, maple syrup or agave syrup. To avoid refined sugar, use dates, maple syrup or agave syrup. Spices – ground cinnamon, nutmeg and a pinch of cardamom. Traditionally nutmeg and cinnamon are used but you may use clove, ground ginger, five spices or pumpkin spices. We have added cardamom in this recipe. If you really want to be adventurous why not try even Garam Masala. Cream – I’ve used double cream to make the nog extra rich and creamy. Vanilla extract – Vanilla adds warmth. Optional.
Vegan Eggnog
With a few simple replacements, you can make a dairy-free eggnog. Substitute the dairy milk for a vegan alternative – whole oat milk or a high protein soy milk tend to be rich and creamy. You can also use a plant-based cream to thicken the nog.
Serving suggestion
If you want to serve warm and frothy nog, serve as soon as you remove it from the heat and drink it right away. If you like cold nog, bring it to room temperature then keep in the refrigerator for a couple of hours before serving. You can alternatively spoon on whipped cream for an extra luxurious touch. Add a sprinkle of cinnamon powder and/or nutmeg.
Storage
You can store eggnog in the refrigerator for 5-6 days. It may thicken due to the cashews, in which case, add a splash of milk. Leftover egg-free nog can be used in making egg nog latte, cookies, pancakes, cheesecake, French toast or bread pudding.
Pro Tips
Always use a heavy bottom pan when working with milk, this will prevent milk from sticking to the base. Wash the pan with the cold water first before adding milk to it. Do not use stale or rancid cashews, it will taste bitter. It’s best to use fresh nutmeg and cardamom powder for this recipe.
Other Christmas recipes
Christmas Jam Chocolate Orange Christmas Truffles Cranberry Mocktail Non Alcoholic Mimosa Mocktail As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in December 2019.
