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Double-Vanilla Vegan "Eggnog"
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Prep Time:
10 minutes
Total Time:
1 hour 15 minutes
Our scrumptious gluten-free, vegetarian, and vegan eggnog from the Betty Crocker Cookbook is a must-try for all!
Ingredients:
  • 4 pitted whole dates
  • 1/2 cup hot tap water
  • 3 1/2 cups vanilla almond milk
  • 1 can (13.55 oz) coconut milk (not low-fat)
  • 2 teaspoons vanilla
  • 1/2 teaspoon ground nutmeg
  • 1 vanilla bean
  • 1/2 cup rum or 1 teaspoon rum extract
  • Toppings, if desired: refrigerated non-dairy whipped topping, cinnamon sticks
Instructions:
  • Soak dates in water in a small bowl for 5 minutes to soften, then drain well.
  • Combine dates, the rest of the ingredients except vanilla bean, rum, and Toppings in a blender. Split vanilla beans lengthwise, scrape in seeds, and discard pods. Blend on High speed for 2 to 3 minutes until fully combined. Refrigerate for at least 1 hour before serving.
  • Blend the rum into the almond milk mixture until smooth, then transfer to a pitcher or punch bowl. Garnish each serving with toppings before serving.

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