Spiced chai vegan eggnog

Spiced chai vegan eggnog

Makes 4 cups about 6 x 6-ounce servings
Vegan friendly


  • 2 x cups of unsweetened almond milk (or other plant milk of your choice)
  • 15-ounce can of full-fat coconut milk
  • 4 x red espresso® instant spiced chai latte sachets OR 8 x tablespoons of red espresso® instant spiced chai latte powder
  • 2-ounces hot water
  • 6 - 7 medjool dates (pitted; pre-soak the dates)
  • 2 teaspoons of vanilla extract
  • 1/8 teaspoon fine sea salt


  1. Place a medium saucepan over medium-low heat. Add the unsweetened almond milk and coconut milk. Bring to just a simmer, then remove from heat.
  2. In a mug, add the hot water to the instant spiced chai latte powder and mix into a paste
  3. Add the chai paste to the heated almond milk and coconut milk and stir well.
  4. Pour the chai milk mixture into a blender. Add 6 pre-soaked dates, vanilla extract, and salt.
  5. Blend until completely smooth, 1-2 minutes. Taste and add the remaining date if you'd like it a little sweeter.
  6. Pour into a container with an airtight lid and refrigerate until ready to serve.
  7. The nog will thicken as it cools.
  8. Stir before serving. Serve plain either warm or chilled (your preference)
  9. Sprinkle a little nutmeg over the top. Keeps refrigerated for 3-4 days.

Optional: with or without a splash of rum, or use as a coffee creamer (delicious)!

felipe freitas