This luxurious dairy-free eggnog gets its creamy richness from tahini and natural sweetness from Medjool dates, creating a vegan holiday drink that tastes just as indulgent as the traditional version.
I don’t drink alcohol, but I’ve never wanted to miss out on the magic of a holiday toast. There’s something so special about raising a glass with friends and family during the festive season.
For years, I’d watch others clink their eggnog-filled mugs while I sipped on something that felt like an afterthought. That’s when I decided to create a vegan eggnog that could stand on its own—something rich, spiced, and sophisticated enough to make me feel like I was part of the celebration, not just watching from the sidelines. This date-tahini vegan eggnog became my answer.
The dates bring a natural caramely sweetness that mimics the richness of traditional eggnog, while tahini adds a creamy, almost buttery texture without any dairy. Warm spices like cinnamon, nutmeg, and cardamom make every sip feel cozy and festive. It’s become my go-to for holiday gatherings, and I love that it can easily be spiked with bourbon or rum for anyone who wants an adults-only version.
Whether you’re vegan, lactose-intolerant, or simply looking for an interesting twist on a classic holiday drink, this vegan eggnog proves you don’t need eggs or cream to enjoy a decadent seasonal treat. Serve it chilled in your favorite festive glasses, topped with a grating of fresh nutmeg, and toast to good health and even better company.
What’s in Dairy-Free Eggnog?
This recipe uses simple, wholesome ingredients you probably already have on hand. Here’s what you’ll need and why each ingredient matters:
- Medjool dates provide the natural sweetness in this vegan eggnog. Dates have a rich, caramel-like flavor that mimics the sweetness of traditional eggnog without any refined sugar. Soaking them in hot water softens them completely, making them blend into an ultra-smooth, creamy consistency. I prefer to use Medjool dates for this recipe because they’re naturally soft, extra sweet, and have a rich caramel-like flavor that creates the creamiest texture when blended. You can substitute Deglet Noor dates, but they’re drier and less sweet, so you may need to add an extra date or two and soak them a bit longer to achieve the same silky consistency.
- READ MORE: 7 Health Benefits of Dates, According to a Dietitian
- MORE RECIPES: The 15 Date Recipes We Can’t Stop Making
- Unsweetened almond milk: This is the liquid base of the nog. I prefer almond milk for its neutral flavor, but you can use any plant-based milk you like—oat milk, cashew milk, or even coconut milk for extra richness.
- Tahini: Here’s the secret ingredient that makes this vegan eggnog so creamy and luxurious. Tahini adds a silky, almost buttery texture and a subtle nutty flavor that balances the sweetness of the dates. It gives this dairy-free eggnog its body and richness.
- READ MORE: What is Tahini?
- TRY IT: Soom Tahini is made from the highest quality organic sesame seeds, roasted and crushed.
- Vanilla extract: A touch of vanilla rounds out the flavors and adds warmth. It’s a classic eggnog ingredient that makes everything taste more festive.
- Cinnamon pairs beautifully with the dates. This warm spice is essential for that cozy holiday flavor.
- Nutmeg is the signature spice of traditional eggnog. It adds a warm, slightly sweet, and aromatic note that makes this drink taste authentically festive.
- Cardamom: This is my favorite addition. Ground cardamom brings an unusual, slightly citrusy warmth that elevates the spice profile and makes this vegan eggnog taste more complex and interesting than the traditional version.
- Salt: Just a pinch enhances all the other flavors and balances the sweetness of the dates.
- Bourbon, dark rum, or brandy (optional): For those who want to spike their eggnog, any of these spirits work. Bourbon is the most traditional choice and adds a warm, oaky flavor that complements the spices perfectly.
How to Make Dairy-Free Eggnog
This dairy-free eggnog comes together in just 15 minutes with a high-speed blender. Here’s how it’s done:
- Soak the dates. Place 10 pitted Medjool dates in a heatproof bowl and cover with boiling water. Let them soak until very soft. This step is crucial—it ensures the dates blend completely smooth without any bits or chunks. Drain the dates completely and discard the soaking water.
- Blend the vegan eggnog. Add the softened dates to a high-speed blender along with 3 cups unsweetened almond milk, 3 tablespoons tahini, 1 teaspoon vanilla extract, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cardamom, and 1/8 teaspoon fine sea salt. Blend on high speed until completely smooth and creamy. Stop to scrape down the sides if needed. The mixture should be silky with no visible date pieces.
- Chill the eggnog. Pour the vegan eggnog into a pitcher or bottle and refrigerate until thoroughly chilled. The nog will thicken slightly as it chills, just like traditional eggnog. Give it a good shake or stir before serving, as some separation is natural.
- Garnish and serve. Pour into festive glasses and top with a light grating of fresh nutmeg. For an extra-special presentation, add a cinnamon stick or star anise pod to each glass. If you’re feeling indulgent, top with a dollop of whipped coconut cream.
Make it Your Own
This recipe is quite flexible. Here are some easy swaps and variations:
- Different plant milks: Swap the almond milk for oat milk, cashew milk, or soy milk. For an even richer vegan eggnog, replace 1 cup of the almond milk with full-fat canned coconut milk.
- Different nut or seed butter: If you don’t have tahini, you can use cashew butter or almond butter instead. The flavor will be slightly different but still delicious.
- Sweeten it more: If you prefer a sweeter eggnog, add 1 to 2 tablespoons of honey, maple syrup, date syrup, or agave nectar when blending. Choose one of the latter three if you’ll be serving it to vegan guests.
- Adjust the spices: Feel free to increase or decrease the spices to your taste. You can also add a pinch of ground cloves or allspice for more complexity.
- Make it hot chocolate: Swap tahini for Soom Dark Chocolate Sea Salt tahini and reduce the dates to 6 to 8. Blend as directed, then gently heat the mixture in a saucepan over low heat until warm—don’t boil.
- 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.
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Date Tahini Dairy-Free Eggnog
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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.
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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
Try Organic Tahini by Soom
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