Make this extra creamy eggless eggnog with cashews and heavy cream that can be served warm or chilled. My version is non-alcoholic but its easy to make boozy.
Taste’s delicious in this cosy Eggnog Latte that’s a Starbucks copycat recipe.
Put on your Christmas jumpers and celebrate the season with this luxuriously creamy and sweet EGG-FREE NOG that is full of holiday cheer!
Traditional eggnog is a rich, creamy holiday drink made from milk, cream, sugar, whipped eggs, and spices like nutmeg, often served chilled. It can be enjoyed plain or spiked with spirits such as rum, brandy, or bourbon for an added festive kick.
My version is an egg-free eggnog which is also non-alcoholic and can easily be made vegan too. Whether you are a die-hard eggnog fan or newbie have a go at making this recipe and I think you’ll be surprised how wonderful homemade eggless eggnog can be!
This luscious winter beverage is made from blends of cashews, milk, sugar, cream, and spices totally from scratch! It avoids the use of raw eggs.
When temperatures are dropping into the single digits hot drinks are just what you need! Picture steaming hot teas, such as Karak Chai , Masala Chai or Cardamom Chai or hot milks such as Indian Almond Milk (Badam Doodh) and Saffron Milk .
But when it’s Christmas time, egg-free nog is the part of the parcel. Sit next to the fire, sipping eggnog, hot or cold, is what the festive season is all about.
Ingredients notes
Dairy milk – For a super rich nog I have used whole milk but you can use semi-skimmed too.
Nuts – Cashews lend creaminess and thicken up the nog in replacement of the egg.
Sugar – Granulated works fine but you can use honey, maple syrup or agave syrup. To avoid refined sugar, use dates, maple syrup or agave syrup.
Spices – ground cinnamon, nutmeg and a pinch of cardamom. Traditionally nutmeg and cinnamon are used but you may use clove, ground ginger, five spices or pumpkin spices. We have added cardamom in this recipe. If you really want to be adventurous why not try even Garam Masala.
Cream – I’ve used double cream to make the nog extra rich and creamy.
Vanilla extract – Vanilla adds warmth. Optional.
Serving suggestion
If you want to serve warm and frothy nog, serve as soon as you remove it from the heat and drink it right away.
If you like cold nog, bring it to room temperature then keep in the refrigerator for a couple of hours before serving.
You can alternatively spoon on whipped cream for an extra luxurious touch. Add a sprinkle of cinnamon powder and/or nutmeg.
It’s delicious with these saffron clementine rolls on the side.
Storage
You can store eggnog in the refrigerator for 5-6 days. It may thicken due to the cashews, in which case, add a splash of milk.
Leftover egg-free nog can be used in making egg nog latte, cookies, pancakes, cheesecake, French toast or bread pudding.
Pro Tips
- Always use a heavy bottom pan when working with milk, this will prevent milk from sticking to the base. Wash the pan with the cold water first before adding milk to it.
- Do not use stale or rancid cashews, it will taste bitter.
- It’s best to use fresh nutmeg and cardamom powder for this recipe.
Other Christmas recipes
Christmas Jam
Chocolate Orange Christmas Truffles
Cranberry Mocktail
Non Alcoholic Mimosa Mocktail
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Eggless Eggnog
Equipment
- 1 Blender
- 1 Saucepan
Ingredients
- 500 millilitres milk whole milk
- 100 millilitres cream heavy cream/double cream
- 100 gram cashews
- 6 tablespoon sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
- 1 teaspoon vanilla
- Plus extra whipped cream to serve optional
Instructions
- Soak cashews in hot water for 10-15 minutes. Then blend with some milk in the blender until smooth.
- In a pan, to the remaining milk add the cashew cream, sugar, spices and vanilla. Slowly bring the mixture to a low boil.
- Gently simmer for another 3-4 minutes or until it thickens a little.
- Turn off the heat and add the double cream and if making boozy, add rum or bourbon.
- To serve warm, serve in a small tempered cup or glass, add whipped cream and sprinkle nutmeg or cinnamon powder.
- To chill, allow the eggnog to come to room temperature and refrigerate until chilled.
- Serve with whipped cream and sprinkle cinnamon powder.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in December 2019.
Eggless Eggnog
Equipment
- 1 Blender
- 1 Saucepan
Ingredients
- 500 millilitres milk whole milk
- 100 millilitres cream heavy cream/double cream
- 100 gram cashews
- 6 tablespoon sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
- 1 teaspoon vanilla
- Plus extra whipped cream to serve optional
Instructions
- Soak cashews in hot water for 10-15 minutes. Then blend with some milk in the blender until smooth.
- In a pan, to the remaining milk add the cashew cream, sugar, spices and vanilla. Slowly bring the mixture to a low boil.
- Gently simmer for another 3-4 minutes or until it thickens a little.
- Turn off the heat and add the double cream and if making boozy, add rum or bourbon.
- To serve warm, serve in a small tempered cup or glass, add whipped cream and sprinkle nutmeg or cinnamon powder.
- To chill, allow the eggnog to come to room temperature and refrigerate until chilled.
- Serve with whipped cream and sprinkle cinnamon powder.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Combine the comforting Christmas flavours of eggnog with freshly brewed coffee and frothy milk for this ultra creamy eggnog latte. It’s a copycat version of the Starbucks Eggnog Latte! I use my homemade eggless eggnog that you can also make entirely dairy-free.
- Ingredients notes
- Vegan Eggnog Latte
- Serving Suggestions
- Storage Tips
The holiday season is the perfect time to cosy up with a festive drink, and the eggnog latte is a must-try.
Creamy, spiced eggnog pairs perfectly with rich coffee, creating a comforting treat that feels like Christmas in a cup. Whether you’re sharing it with loved ones or enjoying a quiet moment by the fire, this eggless eggnog latte is a delicious way to celebrate the season.
During the festive season, this eggnog latte shares the stage with other comforting beverages such as Billionaires hot chocolate and Billionaires Latte .
Other Starbucks copycat recipes: Pistachio Latte , Orange Cranberry Scones , Pumpkin Scones
Ingredients notes
Eggnog – ensure it’s well-chilled if you’re making the iced eggnog latte or warm it for the hot version.
Espresso – you can either use instant coffee to prepare a strong coffee or use a coffee machine
Milk – I have used whole milk which froths well but you can use skimmed or semi-skimmed too. Half and half can work but you will have an extra thick latte.
Spices – Ground cinnamon or nutmeg for decorating.
Optional whipped cream for topping.
If you want to make yours sweeter, stir in brown sugar or regular white granulated sugar.
Vegan Eggnog Latte
Making a vegan version of the eggnog latte is a breeze!
Replace traditional eggnog with a plant-based alternative, such as almond, oat, or coconut milk-based nog. These options retain the creamy texture and festive flavours without dairy or eggs.
For frothy milk, barista-style oat milk is good for foam, while almond milk adds a subtle nutty flavour.
Follow the same steps as the original recipe to made a vegan latte everyone can enjoy.
Serving Suggestions
Serve your eggnog latte in your favourite mug and spoon over frothy milk generously.
Accompany it with a cinnamon stick for stirring, sprinkle over nutmeg or cinnamon, and pair it with Christmas cookies, like gingerbread or shortbread , for a holiday-perfect snack.
Storage Tips
While the latte is best enjoyed fresh, you can store leftover eggnog in the refrigerator for up to three days. If you’ve pre-brewed coffee for the chilled version, keep it in an airtight container in the fridge for up to 24 hours.
Always froth the milk and assemble the latte just before serving for the best flavor and texture.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Eggnog Latte (starbucks copycat)
Equipment
- 1 pan
Ingredients
1 cup = 250 milliliters
- 50 milliliters espresso
- 100 milliliters eggnog
- 100 milliliters milk
Topping (optional)
- 1 tablespoon whipped cream
- ¼ teaspoon ground cinnamon or nutmeg
Instructions
Hot Version
- Brew a shot of espresso or prepare ½ cup of strong coffee.
- In a glass or mug, pour the espresso.
- Add the eggnog, gently mixing it with the coffee.
- Top with hot frothy milk.
- Sprinkle ground cinnamon or nutmeg on top for a festive touch.
- Serve immediately.
Cold Version
- Brew espresso or strong coffee and let it cool to room temperature.
- In a glass filled with ice, combine the chilled coffee and eggnog.
- Top with cold, frothy milk or a generous dollop of whipped cream.
- Garnish with cinnamon or nutmeg and serve with a festive straw.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
