It’s cold and cozy and every whisper of wind is begging you to snuggle up with a hot cup of something delicious to keep you warm: Steaming vegan eggnog to the rescue. This pecan-based, spiced nut milk is laced with nutmeg, vanilla, and allspice, rich with maple syrup, and nourishing with coconut oil. Even better, it’s infinitely spikeable and plays oh so nicely with a shot of bourbon.
Let this be the holiday beverage that gets you through the day and eases you into evenings of gift wrapping, gathering with friends and family, and cuddling up. It’s a drink so cozy you’ll almost feel like you’ve got a roaring fire place right beside you. This warm vegan eggnog would also be perfect to serve a crowd at your holiday or New Year’s party—just multiply the recipe accordingly, and don’t forget your liquor of choice!
By Lily Diamond
- 3/4 cup raw pecans halves or pieces
- 3 cups warm water
- 2 1/2 tablespoons maple syrup
- 2 teaspoons raw coconut oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon nutmeg + more for garnish
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon allspice
- bourbon, optional
Soak pecans overnight in pure water (optional, but makes for a slightly smoother milk). After at least 3-5 hours soaking, drain soak water.
Blend soaked pecans with 3 cups warm water in high power blender. Pour through a nut milk bag or cheesecloth, straining out any remaining solids.
Return strained pecan milk to blender and add maple syrup, coconut oil, sea salt, nutmeg, vanilla, and allspice. Blend on high until frothy and steaming, then serve, topped with an extra pinch of nutmeg.
Optional: Add bourbon for a delicious warm cocktail.
- Total Fat
- Saturated Fat
- Dietary Fiber