Eggnog is usually made out of milk or cream, sugar, raw eggs, one or more alcoholic spirits and spices like vanilla, nutmeg and/or cloves.

From personal experience and talking to many people over the years about allergens, this drink has fallen off many peoples radars due many of it’s ingredients leaving them and I to feel sluggish, sicky and lethargic. 

So I wanted to share with you my simple, easy to make, refined sugar free, non-alcoholic, plant-based option. 

A CHEAPER OPTION
To make this recipe cheaper, minus the cashews. This ingredient adds extra creaminess and health promoting properties however it can be expensive to buy and some people can have problems digesting these nuts.

I’ve written in the recipe below to soak your cashews for at least an hour, preferably over night, to help with not only cleaning and softening the nuts, which makes them easier to blend, but that it also helps to remove it’s phytic acid coating.

What’s phytic acid?
Phytic acid is a protector of the nut and inhibits mineral absorption during digestion so removing this helps to digest them better.

So when we soak these cashews it’s a precursor for germination, and the seed uses enzymes to break down the phytate. That may solve your cashew sluggishness!

In addition if you want to use an alternative to coconut milk, oat and hemp mylk work well too in this plant-based cinnamon eggnog.

Dunk these Easy Almond Oat Cookies into your eggnog for a real treat.