• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Vegan Recipes

    Vegan Eggnog Latte

    Published: Jan 30, 2021 Last Modified: Feb 4, 2021 by Allison

    17 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    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

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    an overhead shot of two eggnog lattes in light blue mugs on a blue background

    Vegan Eggnog Latte


    • Author: Allison
    • Total Time: 5 minutes
    • Yield: 2 servings 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    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

    Scale
    • 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

    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.

    • Prep Time: 5 minutes
    • Category: Drink

    Keywords: vegan eggnog latte

    Did you make this recipe?

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

    Related

    « Jerk Tofu Burritos with Avocado Cilantro Sauce
    Moroccan Chickpea Burgers with Cilantro Tahini Sauce »

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • Raw Vegan Banana Cream Pie
      ★★★★★
    • Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • Salmon Pesto Quinoa Bake
    • Mole Chicken Bowls
    • Barbecue Meatball Bowls with Avocado Goddess Sauce
    • Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...