Now I’ve never been a big fan of eggnog, well, because of the egg part 😉 So I’ve always been a taster and not a enjoyer of eggnog. I love the amazing spices used, but didn’t want to have to deal with the drinking of eggs part. Sooo I decided that I’d make my own vegan eggnog and enjoy myself some tasty eggnog lattes. Yay.
First step, make the vegan eggnog….
- 1 cup raw unsalted cashews, soaked and drained
- 2 cups water
- 1 14-ounce full-fat canned coconut milk
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- pinch of cinnamon
- pinch of cloves
- pinch of kosher salt
- Soak cashews in water overnight.
- Drain them and throw then into a blender with 2 cups of water.
- Blend until super smooth.
- Add the rest of the ingredients and blend.
Once you have your eggnog, it’s time to make the espresso! I partnered with Nespresso on this post because my love for Nespresso is endless. I used the latest Nespresso Evoluo. Life pre-Nespresso was hard. so hard. Thankfully I have the Evoluo now, to keep me company. Its super tasty espresso is ready in less than a minute AND my handy Aeroccino whips up my eggnog at the same time. I can’t tell you how handy this is when I’m rushing out the door to get the kids to school. No time for breakie, but there’s always time for a latte!
And since it’s the holidays, Nespresso currently has one of it’s fun limited edition flavors available, Swiss Chocolate. ZOMG this stuff is good guys. It’s even better with my vegan eggnog though! 😉 It’s like all happy flavors combined into one mug. Pretty freaking fabulous.
Okay now, just in case you thought my lovely vegan eggnog latte recipe just wasn’t enough. I have a Nespresso Evoluo to give away to one of you lucky Nespresso fans out there! Enter using the rafflecopter widget below! Good luck and if you try my recipe tell me what you think! Then go try my Hippy Latte and my Coconut Cream Iced Coffee too, cause those are just as tasty…and vegan 😉