Hazelnut Egg-Less Nog


If you are back on full time parent duty with school being out for the holiday;  you will love this healthy eggnog option for you to enjoy after the kids have gone to bed!

By Jennifer Marie Smith Robertson, Ph.D

Hazelnut Egg-Less Nog

Milk and eggs, two of the core ingredients in traditional eggnog, are common dietary allergens which can put a damper on the holiday season when ingested. This eggnog recipe, free of both eggs and dairy, will satisfy the craving for a festive treat, while being safe for vegans, raw foodists,and those who avoid lactose. Although the hazelnuts add a rich flavor to the drink, they can easily be substituted with raw almonds or even macadamia nuts.


  • 1 cup raw hazelnuts (unsalted, unroasted), ideally soaked for 4-6 hours
  • 3 cups filtered water
  • 4 large dates (pits removed)
  • Scrapings of 1 vanilla bean or 2 tsp of vanilla extract
  • ⅛ tsp grated nutmeg
  • ⅛ tsp cinnamon powder
  • Pinch clove powder
  • Pinch Himalayan or sea salt
  • Splash of rum, brandy or bourbon (optional)


Place all ingredients into a blender and blend until smooth. For nut milk without traces of nut particles (particularly if you do not have a high-speed blender), strain through a nut milk bag or fine-mesh cheese cloth. Best when served well-chilled (will last for 3-4 days in the refrigerator). Nut fat will separate from the water after some time, so make sure to stir or shake before serving. Additional nutmeg may be grated into the glass before serving, if desired.

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