This Vegan Eggnog Recipe Is a Holiday Treat in the Hudson Valley

Feel virtuous with a clean holiday drink that tastes just as festive as the original.

Adobe Stock / Vaaseenaa

Feel virtuous with a clean holiday drink full of creamy coconut milk that tastes just as festive as the original classic.

There are so many wonderful things about the holidays in the Hudson Valley. Local Christmas trees? Check. Holiday happenings galore? You bet. Arguably the most scrumptious part of the season, however, are the seasonal eating selections in the region.

The only bummer is the fact that such treats are, dare we say, not the healthiest of options. Fortunately, Woodstock Farm Sanctuary saves the day with two nutritious takes on everyone’s favorite holiday drink. Try the Hudson Valley hotspot’s vegan renditions of classic eggnog and prepare to be amazed. Not only are they better for you, but they taste so good you’ll never miss the original.

Coconut Vegan ‘Nog

Ingredients:

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1 cup soaked raw cashews
2 cups unsweetened almond or coconut milk
1 and 1/2 cans of coconut cream
4 tbs maple syrup (or to taste)
1 tbs vanilla extract
2 tbs lemon juice
2 tsp cinnamon
2 tsp nutmeg
1 tsp clove
1/4 tsp salt
3-4 tbs dark rum/bourbon

Method:

Soak cashews overnight or add boiling water for 30 minutes.

Add soaked cashews and almond/coconut milk to a blender or food processor and blend until creamy.

Add all other ingredients to cashew cream and blend until combined.

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Serve warm with cinnamon sprinkled on top and a star anise for added cuteness.

Photo provided by Woodstock Farm Sanctuary — Vegan eggnog is delicious and easy to make. Photo courtesy of Woodstock Farm Sanctuary

Cranberry Vegan ‘Nog

Ingredients:

1 cup soaked raw cashews
2 cups unsweetened almond or coconut milk
1½ cans of coconut cream
4 tbs maple syrup (or to taste)
1 tbs vanilla extract
¾ cup cranberry juice
1 tbs cinnamon