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Vegan Eggnog Latte

January 30, 2021 by Allison Leave a Comment

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This vegan eggnog latte (or as I call it, the nut nog latte) is a creamy blend of cashews, non-dairy milk, coffee, maple syrup, and nutmeg. Reminiscent of eggnog in flavour and creaminess, we love it as an afternoon pick-me-up in our house. 

straight on shot of the vegan eggnog latte on a colourful towel against a blue background

Good morning, and happy Saturday! Welcome to what seems to be a new weekly tradition of sharing a drink recipe! This vegan eggnog latte has quickly usurped my vegan gingerbread latte as my favourite warm drink. It’s a creamy, nourishing blend with a base of soaked raw cashews combined with warm non-dairy milk, maple syrup, nutmeg, and strong coffee or espresso. 

an overhead shot of two eggnog lattes in light blue mugs on a blue background

vegan eggnog latte ingredients

  • Soaked cashews, non-dairy milk, maple syrup, nutmeg, cinnamon, vanilla extract, and strong coffee or espresso. 

how to make it 

  • Combine the milk, maple syrup, nutmeg, and cinnamon in a medium saucepan over medium heat. Warm, whisking occasionally, until it’s heated to your liking. Whisk in the vanilla. 
  • Place the soaked cashews in an upright blender (preferably a high speed one, such as a Vitamix). Add the brewed coffee or espresso and the warmed milk mixture and blend, starting on low speed and increasing to high, until smooth. 
  • Wait a few seconds for the latte to settle and a layer of froth to develop on top before pouring into two mugs. 
  • Enjoy! 

notes

  • If you don’t have a high speed blender or you forgot to soak cashews, feel free to use 2 tablespoons of cashew or almond butter in place of the cashews. 
  • To make this nut-free, use 2 tablespoons of sunflower seed butter in place of the cashews and nut-free milk. 

I hope that you love this vegan eggnog latte as much as I do! Let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. 

Finally, this coming week, I will be sharing some vegan Super Bowl recipes, including Moroccan Chickpea Burgers, White Bean Spinach Artichoke Dip, Buffalo Tempeh Fajitas, and Vegan Ice Cream Pie with Hot Fudge Sauce! 

Until then, have a great weekend, and enjoy! 

straight on shot of the latte with a plate of chocolate tarts in the background

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an overhead shot of two eggnog lattes in light blue mugs on a blue background

Vegan Eggnog Latte


  • Author: Allison
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan
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Description

This vegan eggnog latte (or as I call it, the nut nog latte) is a creamy blend of cashews, non-dairy milk, coffee, maple syrup, and nutmeg. Reminiscent of eggnog in flavour and creaminess, we love it as an afternoon pick-me-up in our house.


Scale

Ingredients

  • 6 tablespoons raw cashews, soaked and drained*
  • 2 cups unsweetened non-dairy milk
  • 2–3 tablespoons maple syrup, to taste
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 tsp vanilla extract
  • 1 cup strong brewed coffee or 4 shots espresso

Instructions

  1. Combine the milk, maple syrup, nutmeg, and cinnamon in a medium saucepan over medium heat. Warm, whisking occasionally, until it’s heated to your liking. Whisk in the vanilla.
  2. Place the soaked cashews in an upright blender (preferably a high speed one, such as a Vitamix). Add the brewed coffee or espresso and the warmed milk mixture and blend, starting on low speed and increasing to high, until smooth.
  3. Wait a few seconds for the latte to settle and a layer of froth to develop on top before pouring into two mugs.
  4. Enjoy!

Notes

Soak the cashews in boiling water for an hour before draining and proceeding with the recipe.

  • Category: Drink

Keywords: vegan eggnog latte

Did you make this recipe?

Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

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Filed Under: Beverages, Recipes, Vegan, Warm Drinks

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