This plant-based nog is just as rich, comforting and festive as the traditional version

I first discovered eggnog after moving to Canada, and I love how creamy it is. But since I tend to lean toward plant-based options, I was inspired to come up with my own recipe using vegan ingredients, such as oats and cashews to create that signature velvety texture, maple syrup for sweetness, and spices like cinnamon and nutmeg to capture that classic holiday flavour. The result is a beverage that’s rich, comforting and just as festive as the traditional version. I love sipping on it as is, or shaking it up with some bourbon, brandy or rum for a cosy cocktail.  

Ingredients

• 1¼ cups rolled oats
• ¼ cup raw cashews, soaked for a minimum of 2 hours and drained
• 1 tbsp blackstrap molasses
• ¼ cup maple syrup
• 1 tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• 1 tbsp vanilla extract
• ½ tsp salt
• 3 cups water, divided
• 1 cup ice

Spiked eggnog:

• 1 tsp ground cinnamon, to rim the glass (optional), plus more to garnish
• 3 tbsp granulated sugar, to rim the glass (optional)
• Maple syrup, to rim the glass (optional)
• 3 oz chilled vegan eggnog
• 2 oz bourbon, brandy or dark rum
• 1 whole cinnamon stick, to garnish
• Freshly grated nutmeg, to garnish

Preparation

Place the rolled oats, soaked cashews, molasses, maple syrup, cinnamon, nutmeg, vanilla extract, salt in a high-speed blender. Add 2 cups of water and the ice, and blend until smooth (avoid over-blending to prevent the oats from becoming slimy).

Use a nut milk bag or a double-lined cheesecloth to strain the mixture into a pitcher or glass jar. Add 1 more cup of water and strain it through the nut milk bag again.

Serve chilled or store in the fridge for up to 3 days. (Note: this eggnog tends to thicken as it chills. If it becomes too thick, simply stir in ¼ cup of water, or more as needed, to adjust the consistency.)

Serves 8 to 12

Spiked eggnog:

To rim the glass, if desired, place 1 tsp of ground cinnamon and the granulated sugar in a shallow dish, and stir to combine. Brush a little maple syrup around the outer edge of the lip of the glass and dip it in the cinnamon-sugar mixture to coat.

Fill a cocktail shaker with ice. Add the vegan eggnog and your liquor of choice. 

Shake for 10 seconds, then strain the mixture into the glass.

Garnish with a cinnamon stick, an extra dash of cinnamon and freshly grated nutmeg.

Serves 1 

Produced in collaboration with CBC Creator Network.