Project Description

This creamy, sweet and spicy plant-based recipe is just as tasty as the real thing!

Chef Nay’s Vegan Eggnog with Cinnamon Whiskey

Serves: 4
Prep Time: 5 minutes


  • 2 cups water plus additional water for soaking dates and cashews
  • 14 ounces full fat coconut milk
  • 1 cup raw cashews
  • 6 dates pitted
  • 1-2 tablespoon maple syrup
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt (heaping)
  • 1/8 teaspoon tumeric
  • 4 shots cinnamon whiskey (optional)


Soak cashews and dates in warm water for at least 4 hours – preferably overnight.

Drain cashews and dates and place in a high-speed blender with remaining ingredients (except cinnamon whiskey).

Begin blending on lowest setting and slowly turn up to highest setting.

Blend on high for approximately 1-2 minute or until fully blended and creamy.

Chill at least one hour before serving.

Add a shot of cinnamon whiskey to each glass when serving if desired.