Chai Spiced Vegan Eggnog Recipes

CHAI-SPICED VEGAN EGGNOG

Chai-Spiced Vegan Eggnog image

Thick, rich, and vegan! Eggnog x chai spices = a perfect combination. I love this eggnog straight up or as a coffee creamer - and I sip it all December long.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 12

Ingredients

2 cups Silk Unsweetened Almondmilk
1 15-ounce can full-fat coconut milk
1 teaspoon freshly grated nutmeg + more for serving
3 5-inch cinnamon sticks
1 pinky-sized hunk of ginger (sliced thin (can substitute 1/2 teaspoon ground ginger))
15 black peppercorns
6 pods cardamom (smashed)
1 star anise (optional)
1/8 teaspoon ground turmeric (optional; for a bit of color only)
6-7 medjool dates (pitted)
2 teaspoons pure vanilla extract
1/8 teaspoon fine sea salt

Steps:

Place a medium saucepan over medium-low heat. Add the almondmilk, coconut milk, nutmeg, cinnamon, ginger, peppercorns, cardamom, star anise, and turmeric if using. Bring to just a simmer, then remove from heat. Stir and cover. Let steep for 20 minutes.
Set a fine-mesh sieve over the pitcher of a high-speed blender. Pour milk mixture through the strainer and discard the solids. Add 6 dates, vanilla, and salt. Blend until completely smooth, 1-2 minutes. Taste and add the remaining date if you'd like it a little sweeter.
Pour into a container with airtight lid and refrigerate until ready to serve. The nog will thicken as it cools. Stir before serving. Serve plain either warm or chilled (your preference), with or without a splash of rum, or use in eggnog lattes or as a coffee creamer (delicious)! Be sure to grate a bit of extra nutmeg over the top. Keeps refrigerated for 3-4 days.

THICK & RICH VEGAN EGGNOG

Thick & Rich Vegan Eggnog image

Decadent and velvety, this egg-free, dairy-free nog is sure to be the hit of the party. The season. The year! Cashews, coconut milk, dates, vanilla, nutmeg, and a pinch of sea salt make up this glorious situation. Rum optional!

Provided by Kare for Kitchen Treaty

Time 1h25m

Number Of Ingredients 9

Ingredients

2 cups raw cashews (soaked*)
1 1/2 cups water
2 15-ounce cans lite coconut milk
8-10 medjool dates
2 tablespoons freshly ground nutmeg + more for garnish
2 tablespoons vanilla bean paste or pure vanilla extract
1/4 teaspoon fine-grain sea salt
1 teaspoon ground cinnamon
2 tablespoons granulated sugar

Steps:

Place all ingredients, starting with 8 of the dates, into the pitcher of a large high-speed blender. Puree until smooth. Taste; add and puree additional dates if you'd like it a bit sweeter. Refrigerate for at least an hour to chill. Serve, adding a bit of rum to each (adult!) serving if desired. Keeps refrigerated for 4-5 days.
For optional cinnamon rims, mix sugar and cinnamon in a saucer. Pour a bit of water in a second saucer. Lightly dip the rims of the glasses first into the water and then in the cinnamon sugar mix. Voila!

Nutrition Facts : ServingSize 1 cup (1/6 of recipe), Calories 416 kcal, Sugar 28 g, Sodium 157 mg, Fat 26 g, SaturatedFat 7 g, Carbohydrate 43 g, Fiber 3 g, Protein 9 g

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