Vegan Turmeric Eggnog
Christmas in a Cup!
When it’s time to ease into the holidays, nothing comforts more than the sweet memory of homemade eggnog.This vegan eggnog recipe takes a twist on tradition, utilizing one of our favorite superfoods to add a warm, earthly flavor and a healthy kick of antioxidants. Adding turmeric balances alongside other spices like nutmeg and cinnamon and brings the drink to that golden-milk-eggnog hue.
You might not think to head toward your spice cabinet when rounding out a day’s eating with nutritious ingredients. But turmeric is popular for its therapeutic properties in addition to its flavor and color. It tends to inflammation, works as an antioxidant, and may boost the immune system. The deep yellow-colored spice comes from the root of the turmeric plant. Turmeric is popular as a supplement because of its health benefits, which mostly come from compounds in the plant called curcuminoids. The plant commonly grows in South Asia and the Indian subcontinent, which is why it often comes up in Asian cuisines and dishes from the region. You can also grow turmeric indoors just about anywhere. Learn more about the robust benefits of turmeric here.
Turmeric’s superfood status and palatable taste make it a perfect base for our Ginger Lemon Turmeric Bar, which is vegan to boot. This main ingredient takes centerstage in both recipes. Also like our LivBar, we had a hard time putting the eggnog down between hearty, smooth sips.
Dairy free eggnog should still be thick, creamy, and full of that familiar flavor that harkens to a winter nostalgia. By making it homemade, you can control your preferred level of sweetness, spice, and thickness. Other seasonal drinks like marshmallow-loaded hot chocolate overwhelm with richness and end up as a filling meal of its own. Rather, this vegan turmeric eggnog plays well with similar flavors from our Maple Spice Caramelized Pear Oatmeal like cinnamon and vanilla, and sets you up for a cozy holiday.
Vegan Turmeric Eggnog
- 1 - 13 oz can coconut cream
- 5 cups unsweetened non-dairy milk - we used almond
- 1/2 cup cashews
- 1/4 cup pure maple syrup (add more if you like it sweeter)
- 1 tsp vanilla
- 1/4 tsp turmeric
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/8 tsp ground clove
- 1/8 tsp sea salt
- In a high speed blender, combine the coconut cream, non-dairy milk, and cashews. Blend on high for 1-2 minutes until completely smooth. (If you don’t have a high speed blender, soak your cashews in warm water for at least an hour beforehand.)
- Heat a medium saucepan over medium heat and pour in the milk mixture.
- Stir in the syrup, vanilla, and spices.
- Allow the eggnog to heat up just before simmering, about 2-3 minutes, ensuring everything is combined and fully incorporated.
- Remove from the heat and allow to cool fully before storing in the fridge.