It’s the holidays… relax and indulge! I’ve got just the thing for you… Christmasy drinks with booze. Duh! This vegan nog is filled with spice rum and totally hits the spot.
It’s sweet, spicy, and everything you want a good ol’ cup of nog to be. For another boozy holiday drink, you can make my vegan Bailey’s Irish Cream. Or for something the whole family can enjoy, make my hazelnut hot chocolate!
All 3 ideas are in the video below and keep scrolling for the full vegan nog recipe.
For the coconut whip in these photos I used this brand, or you can make my homemade coconut whip!
This vegan nog recipe is creamy, sweet, and full of spiced rum! Get your drank on this holiday season.
- 1 C raw cashews, soaked for 20 minutes in hot water
- 3 C filtered water
- 1 can of full-fat coconut milk (refrigerated overnight)
- 1/4 C + 2 tbsp coconut sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp vanilla powder (or 1 tsp vanilla extract)
- 1/8 tsp sea salt
- 3 to 4 oz dark spiced rum
- coconut whip, as garnish
- pinch of cinnamon or nutmeg, as garnish
Drain and rinse the cashews from the soaking water. Place in a high powered blender with filtered water. Blend until completely smooth and milky looking. If you’ve never made nut milk, keep in mind you need a high powered blender like a Vitamix in order to get the nuts blended thoroughly.
Strain by hand through a nut milk bag, a double layer of cheesecloth, or you can use a pair of cheap brand new panty hose. Cut one leg off! Pour the milk through whatever you’re using over a large bowl and squeeze out the liquid by hand until the pulp is dry and there is no more liquid left.
Rinse and dry out the blender and then add the cashew milk back to the blender. Scoop the thick cream off the top of the can of coconut milk and only add that to the blender along with the remaining ingredients, except the rum! Blend until smooth. It can be served immediately or stored in a jar in the fridge for up to 7 days. You can also freeze this mixture for up to 2 months. It will separate when refrigerated or thawed from frozen but just shake it up before serving.
When ready to make the drinks, get a little bit of additional coconut sugar and place it on a plate. Wet the edges of your glass and rim the serving glasses with coconut sugar. Add 1/2 to 1 ounces of spiced rum per serving – depends on how strong you like it. Then top with about 3/4 cups of the vegan nog. You can add coconut whip on top as well!
4 thoughts on “vegan nog”
You’ve got great timing! I was just getting the nog cravings last night! Thanks for another awesome recipe 🙂
Can you rename this Vegg Nog
Made vegan nog thinking we’d have it with our early Christmas feast last night, but everyone was too full from the other food to even think about a sweet drink! So instead, I blended it with my coffee this morning (without alcohol, haha 😉 ), and it made a fantastic vegan nog latte! Yummmm