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.
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.
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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!
Vegan Eggnog Latte
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Diet: Vegan
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.
Ingredients
- 6 tablespoons raw cashews, soaked and drained*
- 2 cups unsweetened non-dairy milk
- 2–3 tablespoons maple syrup, to taste
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ tsp vanilla extract
- 1 cup strong brewed coffee or 4 shots espresso
Instructions
- 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
Soak the cashews in boiling water for an hour before draining and proceeding with the recipe.
- Prep Time: 5 minutes
- Category: Drink
Nutrition
- Serving Size:
- Calories: 237
- Sugar: 13.7 g
- Sodium: 194 mg
- Fat: 14.1 g
- Saturated Fat: 2.1 g
- Carbohydrates: 23.1 g
- Fiber: 1.1 g
- Protein: 6.3 g
- Cholesterol: 0 mg
Kim Marshall says
When you say soak the cashews for an hour in boiling water, do you mean pour boiling water over them and let them sit or put them in a pot and let them continuously boil for an hour?
Allison says
Hi Kim, sorry for the late reply. I mean pour boiling water over them and let them sit for an hour. This softens them and makes them easier to blend.