Milk Punch, a.k.a Eggnog

Celebrate the season with some dairy-free milk punch! You’ll love this healthier version!




  • 2 cups plant-based milk

  • 1/3 cup raw cashews, soaked for 4 hours and drained if not using a high-powered blender

  • 1/3 cup maple syrup or date paste

  • 1/2 cup coconut milk (full-fat for creaminess)

  • 1/4 cup water

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg, plus more for garnish

  • 1/8 teaspoon ground cloves (optional)

  • Pinch of salt

  • Rum or bourbon (optional, for an alcoholic version)


Begin by soaking the cashews in water for at least 4 hours. This will soften them and ensure a smooth texture. Drain and rinse them before use. In a blender, combine the soaked and drained cashews milk, coconut milk, maple syrup, water, vanilla extract, cinnamon, nutmeg, cloves (if using), and a pinch of salt. Blend on high until the mixture is completely smooth and creamy.

Transfer the blended mixture to a pitcher and refrigerate for at least an hour. This allows the flavors to meld together and the eggnog to thicken slightly. Once chilled, give the eggnog a good stir or shake. Pour into glasses, and if desired, add a splash of rum or bourbon for a spirited version ;) . Garnish with a sprinkle of freshly ground nutmeg and a cinnamon stick.


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