Jamie Oliver Vegetarian Eggnog

I used to think eggnog was… weird. Thick, eggy, slightly boozy custard in a mug? Not exactly my festive fantasy. But then I tried a vegan version at a holiday market, and it completely changed my mind — creamy, spiced, rich, but light. Like a chai latte and a milkshake had a cinnamon-scented baby.

This version has become my go-to every December — and sometimes well into January, because it’s just that good. It’s made with soaked cashews, coconut milk, oat milk, and all the warm, nostalgic spices you want wrapped in a blanket with. You can serve it warm or chilled, boozy or not. I won’t lie — I’ve had it for breakfast once or twice. No shame.

Why You’ll Love It

• No eggs, no dairy, no weird aftertaste — just creamy and lush
• Takes 5 minutes in a blender (plus a little soak time)
• Can be served hot or cold, depending on your vibe
• Customisable sweetness and spice levels
• Tastes amazing with or without bourbon (though with is a mood)
• Keeps well, so it’s perfect for make-ahead holiday drinks

Ingredients

• 1 cup (140g) raw cashews, soaked in boiling water for 1 hour*
• 1 can (400ml) full-fat coconut milk
• 1½ cups (360ml) plant-based milk (I love oat milk here)
• 6–8 tbsp coconut sugar or brown sugar
• 1 tsp ground cinnamon
• 1 tsp freshly grated nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground cardamom
• ½ tsp pure vanilla extract
• Pinch fine sea salt
• 2–4 oz bourbon (optional, but… come on)

Toppings (optional but delightful):

• Vegan whipped cream or coconut whip
• Extra cinnamon or nutmeg for dusting

How to Make It

Soak the cashews:

If you’re not using a high-speed blender, soak the cashews in boiling water for at least an hour. Overnight works too. Drain and rinse well before blending.

Blend it all together:

Toss the soaked cashews into your blender along with the coconut milk, oat milk, sugar (start with 6 tbsp), cinnamon, nutmeg, cloves, cardamom, vanilla, and a pinch of salt.

Make it silky smooth:

Blend on high for 1–3 minutes until completely smooth and creamy. Scrape down the sides if needed. You want zero cashew chunks — just a luscious, pourable base.

Heat it up (if you want it warm):

Pour the eggnog into a saucepan and warm gently over medium heat. Don’t boil it — just get it cozy-hot.

Chill it down (if you want it cold):

Transfer to a jar or bottle and chill in the fridge for at least an hour. Shake before serving — it settles a bit.

Boozy option:

Add ½ to 1 oz of bourbon to each glass. Pour in the eggnog, stir well, and feel instantly festive.

Finish with flair:

Top with whipped coconut cream and a sprinkle of cinnamon or nutmeg. Sip slowly and savour.

Common Mistakes and How to Dodge Them

My eggnog’s grainy — help!
You probably didn’t blend long enough or soaked the cashews too little. A high-speed blender makes a huge difference. Or soak overnight if needed.

Too thick?
Easy fix. Just add more oat milk and blend again until it reaches your perfect consistency.

Too sweet/spicy/not sweet enough?
Taste before serving and tweak as needed. Everyone’s spice tolerance is different — especially with cloves and cardamom.

It separated in the fridge!
Totally normal. Just give it a good shake or stir before serving.

Storage and Reheating

• Fridge: Store in a sealed jar or bottle for up to 5 days. Shake before using.
• Freezer: Not recommended — texture gets weird.
• Reheating: Gently heat in a saucepan on the stove. Don’t boil or it’ll get too thick.

Frequently Asked Questions

Can I make this without cashews?
You can sub with soaked almonds or use full-fat coconut milk + silken tofu for a nut-free version. Texture will vary slightly.

Is it thick like traditional eggnog?
Yes — but without the heaviness. You can thin it out with more plant milk if you prefer it lighter.

Do I have to use bourbon?
Nope! Totally optional. Rum or brandy also work well if you’re feeling extra.

Can I make it kid-friendly?
Absolutely. Just leave out the alcohol and maybe go a bit lighter on the spice.

Nutrition Facts (Per Serving – without bourbon):

• Calories: 245
• Fat: 18g
• Carbs: 16g
• Protein: 4g
• Sodium: 90mg
• Sugar: 9g