Homemade Eggnog with Creamy Cashew Milk

Eggnog is my favorite holiday drink. But the idea of making homemade eggnog has always intimidated me. Something about raw eggs, tempering, and the whole “what if I mess it up and accidentally make scrambled egg milk” scenario kept me firmly in the store-bought camp for years.

But finding a store-bought eggnog I like seems to get harder every year. They are usually sweetened with corn syrup and way too sweet & syrupy for my liking.

So this year I decided to face my fears and try to make homemade eggnog. And after a few attempts, I perfected my recipe -- complete with homemade creamy cashew milk! And now I can have eggnog year round! And bonus: it takes minutes to make!

Homemade Eggnog Ingredients

Cashew Milk Base:
- 3/4 cup unsoaked, raw cashews
- 1/4 cup raw rolled oats
- 1 teaspoon ground cinnamon and/or clove and/or nutmeg
- 2 tablespoons maple syrup
- pinch of salt
- 4 cups water

Nog Mix:
- 2 egg yolks
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- cinnamon garnish (stick or ground)
- Optional: rum, bourbon, or whiskey

How to Make Homemade Eggnog with Creamy Cashew Milk

Make the cashew milk:
- Put the cashews, oats, syrup, cinnamon / clove / nutmeg, and salt in your Milk Depot Nut Milk Maker filter basket.
- Put 4 cups filtered water in your Milk Depot Nut Milk Maker Pitcher.
  - I use a Berkey Filter or a Clearly Filtered Pitcher
- Put the filter basket in the pitcher and run the nut milk cycle.
- Your creamy cashew milk is ready in under 2 minutes!

Make the eggnog:
- Heat the cashew milk in a pot over medium-low. Do not allow to boil.
- In a bowl, mix 2 egg yolks, 1 teaspoon vanilla, and 1/3 cup syrup. I use an immersion blender.
- Once the cashew milk is warm, remove the pot from heat.
- Pour about 1 cup of warm cashew milk in the bowl with the egg yolks and blend to temper the egg yolks.
- Add the egg yolk mix into the pot with the cashew milk. Mix (I use an immersion blender).

Store & Serve:

Pour the eggnog in an airtight container and store in the fridge for up to 4 days.
Shake before serving.
Serve with a garnish of cinnamon (either a sprinkle of ground cinnamon or a cinnamon stick).
Optional: add a shot of rum, bourbon, or whiskey.

Notes:

Can I use store-bought cashew milk?
- Sure! But it's a whole lot better and cheaper if it's homemade. The Milk Depot Nut Milk Maker is one of my favorite kitchen tools! No straining or nut bags needed! Order it here and use code THECRUNCHYMOOSE.
- See my full review of the Milk Depot Nut Milk Maker here.

Can I use dairy milk, cream, or other nut milk?
- Yep! I tried a few different variations and creamy cashew milk was my favorite.

Can I omit the eggs to make it vegan?
- Yep. The homemade cashew milk is flavored with cinnamon, sweetened with maple syrup, and the oats release a natural starch that thicken the milk a little bit. So the cashew milk base has a nog feel and flavor to it. The eggs add a richness in flavor and texture that you won't get if you omit them.

Can I flavor the eggnog?
- Yep! Customize this however you want! Blend in a spoonful of pumpkin puree (learn how to make homemade pumpkin puree here). Or drizzle a little caramel sauce on top when you serve it. Or top with fresh whip cream. You can also adjust how much cinnamon, vanilla, nutmeg, and clove you use.