This creamy, dairy-free nog captures the cozy nostalgia of traditional eggnog with a naturally rich, velvety texture that feels indulgent yet nourishing. Sweetened with dates or date syrup and infused with warming spices such as nutmeg, cinnamon, and turmeric, this plant-based version delivers comforting holiday flavor without the heaviness. Enjoy it family-style, or elevate it with a splash of rum or brandy for a festive cocktail.

Velvety Spiced Plant-Nog

Recipe by Chef Nina Curtis

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Servings 5 cups

Ingredients

  

• 1 cup raw cashews, soaked 2 to 4 hours in hot water and drained
• 1½ cups unsweetened oat milk
• 1 cup canned full-fat coconut milk, shake can before opening
• ⅓ cup date syrup
• 1 teaspoon vanilla extract
• 1 teaspoon freshly grated nutmeg, plus more for topping
• ½ teaspoon ground Ceylon cinnamon
• ¼ teaspoon turmeric
• Pinch of Himalayan pink salt

Instructions

 

• Add all ingredients to a high-speed blender and blend on high for 60 seconds, or until smooth and creamy. Taste and adjust spices or add an extra splash of oat milk for a thinner consistency, if desired. If using alcohol, stir it in before serving. Serve chilled or over ice. Garnish with a dusting of nutmeg or cinnamon and, if desired, a cinnamon stick. Top with a dollop of nondairy whipped topping and a sprinkle of nutmeg.