Date Tahini Dairy-Free Eggnog
This vegan eggnog relies on Medjool dates for sweetness and tahini for silky, rich body—no eggs or cream required. Spices like cinnamon, nutmeg, and cardamom deliver classic holiday flavor. Chill for at least 2 hours before serving to allow the flavors to meld and the texture to thicken.
Servings: 6 2/3 cup servings ((makes about 4 cups total)
Equipment
Ingredients
- 10 Medjool dates, pitted
- 3 cups unsweetened almond milk
- 3 tablespoons tahini
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg, plus more for garnish
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon fine sea salt
For Garnish
- Freshly grated nutmeg
- Cinnamon sticks (optional)
- Star anise pods (optional)
- Whipped coconut cream (optional)
Instructions
- Soak the dates. Place the pitted dates in a heatproof bowl and cover with boiling water. Let soak for 10 to 15 minutes until very soft. Drain completely and discard the soaking water.
- Blend the vegan eggnog. Add the softened dates to a high-speed blender along with the almond milk, tahini, vanilla extract, cinnamon, nutmeg, cardamom, and salt. Blend on high speed for 1 to 2 minutes until completely smooth and creamy. Stop to scrape down the sides if needed.
- Chill and serve. Pour the vegan eggnog into a pitcher or bottle and refrigerate for at least 2 hours, or until thoroughly chilled. The nog will thicken slightly as it chills. Give it a good shake or stir before serving. Pour into glasses and top with a light grating of fresh nutmeg. Add a cinnamon stick or star anise pod for a festive presentation. For extra richness, top with a dollop of whipped coconut cream.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the tahini paste and spices used in this recipe.
- Blender tip: A high-speed blender like a Vitamix works best for achieving an ultra-smooth, creamy texture. If using a regular blender, you may need to blend longer, and the texture might be slightly less smooth.
- To Make Whipped Coconut Cream: Chill a can of full-fat coconut milk, scoop the solid cream into a bowl, and whip it with a little sweetener until light and fluffy.
- To make it boozy: Pour about 2/3 cup of the chilled vegan eggnog into each glass and add 1 1/2 ounces of bourbon, dark rum, or brandy. Stir well to combine before garnishing and serving.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Shake or stir well before serving as separation may occur naturally.
Nutrition
Calories: 176.4kcal | Carbohydrates: 32.5g | Protein: 2.7g | Fat: 5.6g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 2.3g | Sodium: 214.1mg | Potassium: 316.4mg | Fiber: 3.6g | Sugar: 26.8g | Vitamin A: 65.5IU | Vitamin C: 0.3mg | Calcium: 189.4mg | Iron: 0.7mg
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