Eggnog is a must in our house during the holidays. As you may know, most store-bought eggnogs are full of sugar and other additives and have between 10-20 carbs per serving. My homemade Eggnog is sugar-free, dairy-free, and yes, egg-free, making it suitable for vegan, Paleo, and definitely Keto-friendly diets.
Eggnog has always been one of my favorite holiday drinks. In fact, I’m known for putting a little eggnog into my coffee Thanksgiving through New Year’s. So, when my diet changed, and I couldn’t imagine having to give up my favorite holiday beverage, it really became my quest to create the perfect low carb, sugar-free, vegan eggnog.
I fast several mornings a week, and I don’t add anything with carbs to my morning coffee. I will add a bit of cultured ghee and MCT Oil and, when I’m feeling the need for a little more, a scoop of collagen protein. And lucky for me, because it is sugar-free and dairy-free my Eggnog recipe also make the cut for adding to my morning coffee.
I am happy to share with you my tried and true Eggnog recipe. My kids actually prefer this to any store-bought eggnog. It has just the right amount of sweetness, thanks to Stevia and Monkfruit, and just the right amount of thickness, thanks to the blended raw cashews.
Make a double-batch so it doesn’t disappear as quickly! But do be mindful of drinking too much as the carbs, although healthy ones, will still add up quickly.
- Soak the raw cashews in filtered water for 1-4 hours. Drain, discard the water and rinse the cashews.
- Put all of the ingredients into a high-powered blender* Blend on high or in smoothie-mode for 1 full minute.
- Pour the eggnog into a quart-sized mason jar with a lid and store in the fridge. Enjoy your simple, homemade Eggnog for up to 5 days.
*My favorite high-powered blender is Blendtec Total Classic.