• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Freebies
    • Subscribe
    • Resource List
    • Freebie Articles
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Diane’s Health Journey
    • Contact
  • Cookbook
Home » Moroccan Spiced Vegan Eggnog

Moroccan Spiced Vegan Eggnog

December 12, 2018 By Diane Smith 5 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
PinterestFacebook
Jump to Recipe

A holiday tradition, eggnog is usually made with, well eggs and dairy, but I’ve got your back this season with my plant-based vegan version that’s just as delicious and satisfying as the original and much better for your waistline. My Plant-Based Vegan Moroccan Eggnog takes it just a notch higher, as well, with the addition of a few Moroccan spices.

Moroccan Vegan Eggnog

The addition of these spices is reminiscent of chai tea spices so if you love chai, you’ll love this vegan Moroccan eggnog.

However, if you like more of a traditional eggnog flavor, the only spices you’ll want to add is some cinnamon, nutmeg and a little vanilla.

Many of the vegan eggnog recipes use cashews, but for this one, I wanted to keep the calories and fat lower. It’s hard enough during the holidays to stay within our boundaries because holiday food is so tempting.

Moroccan Vegan Eggnog

If you’re struggling at all in this area, be sure to read any of these articles which are meant to help you if you’re struggling with temptation:

  • “Why You Can’t Resist Food Temptations and What to Do About It”
  • “5 Steps to Resisting Food Temptations“
  • “12 Tips for Avoiding Added Sugar on a Plant-Based Vegan Diet“
  • “Candy Central: 5 Holiday Healthy Eating Tips“

The sweetness comes from the addition of frozen banana and a few dates. And, then all you need to do is add the spices and give it a whirl in a high-speed blender. It’s fun to serve as a snack or for other holiday celebrations such as Mother’s Day, Valentine’s Day or Easter. And, don’t forget, you can add a little nip of your favorite brandy, bourbon or rum if that suits your fancy.

"Moroccan Spiced Vegan Eggnog by Diane Smith of plantbasedcooking.com"

Be sure to add these beverages to your plant-based diet:

  • Heart Healthy Smoothie
  • Homemade Almond Milk
  • Turmeric Ginger Iced Tea
  • Healing Turmeric Smoothie

And, if it’s not sweet enough for you, you can always add another Medjool date or a splash of maple syrup or stevia.

This recipe is great by itself or you can serve along with the rest of my special Moroccan Holiday Menu.

Moroccan Vegan Eggnog

Tips:

  • The addition of a frozen banana makes this plant-based vegan eggnog creamy. I have seen recipes that use soaked raw cashews, but again, I like to stick with fewer calories, but if you’d like to experiment, you can add about 1/2 cup soaked raw cashews to the recipe.
  • If you feel like it needs more sweetness, you can add a few tablespoons of maple syrup, or use a few drops of Stevia to your liking.
  • This vegan eggnog is a rich and flavorful dairy-free, egg-free recipe that’s suitable for the kids but you can spice it up with a little rum, whiskey or brandy.

I’d love to hear your feedback in the comments below for this Plant-Based Moroccan Eggnog recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

 

Moroccan Vegan Eggnog
Print Recipe
4.36 from 14 votes
Save Saved!

Plant-Based Moroccan Nog

My Plant-Based Nog takes it just a notch higher with Moroccan spices. It's easy on your waistline and delicious served for a holiday party or any time of the year as a snack or appetizer.
Prep Time10 minutes mins
Total Time10 minutes mins
Servings: 8 people

Equipment

  • High-Speed Blender

Ingredients

  • 8 cups non-dairy milk
  • 2 frozen bananas broken into pieces
  • 4-6 Medjool dates pitted
  • 2 tsp allspice
  • 1 tsp Ceylon cinnamon*
  • 1 tsp ground coriander
  • 1/2 tsp nutmeg
  • 1/3 tsp ground cloves
Prevent your screen from going dark

Instructions

  • Blend in a high-speed blender until smooth and creamy. Sprinkle a little cinnamon on top and serve
  • Chill for about an hour.
  • Sprinkle a little cinnamon on top and, if desired, add a little of your favorite brandy, bourbon or rum.

Notes

*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.

Nutrition

Nutrition Facts
Plant-Based Moroccan Nog
Amount per Serving
Calories
193
% Daily Value*
Fat
 
11
g
17
%
Sodium
 
101
mg
4
%
Potassium
 
330
mg
9
%
Carbohydrates
 
21
g
7
%
Fiber
 
5
g
21
%
Sugar
 
11.6
g
13
%
Protein
 
5.6
g
11
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
4.1
mg
5
%
Calcium
 
80
mg
8
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
PinterestFacebook

Reader Interactions

Comments

  1. Shoshonna Clemons

    October 9, 2024 at 5:34 pm

    Is there a substitute for bananas? I’m allergic to them.

    Reply
    • Diane Smith

      October 9, 2024 at 6:45 pm

      Hi, the bananas are to add more body to the recipe and a holiday nog is mostly about the spices so I think it’d be fine to leave them out. I’ve seem some recipes use coconut milk which tends to be thicker than other plant milk so you could try the low-fat version, if that appeals to you.

      Reply
      • Shonn Clemons

        October 11, 2024 at 6:16 pm

        Thank you!

        Reply
  2. Shoshonna Clemons

    October 13, 2024 at 12:22 pm

    4 stars
    I made this 2 nights ago. Left out bananas (allergies), tasted it when i finished recipe and decided to add a little maple syrup for sweetness. It was alright… my 16 yr old said it was just flavored milk. Tried next morning, flavor was deeper but was still a “milky” taste. Tried again today. Was so much better! So my family and I are agreed, will make again but have about 24-48 hrs before drinking so the flavor becomes deeper! Thank you!

    Reply
    • Diane Smith

      October 14, 2024 at 10:55 am

      Thanks for your insights!

      Reply
4.36 from 14 votes (13 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs of 2025

Graduate Badge

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Christmas

See More →

New Year’s Day

See More →

Game Day

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

20 Vegan Plant-Based Casserole Recipes

Plant-Based Casserole Roundup

Photo of Broccoli, Cabbage, Brussels Sprouts

The Power of Green Foods in Your Diet

Plant-Based Meat words surrounded by fake meats

The Pros and Cons of Fake Vegan Meat

Spiralized Zucchini, Sweet Potatoes, and Beets

How to Make Veggie Noodles

Hands cooking stir fry with wooden spoon.

How to Make a Recipe Plant-Based

Roasted Potatoes

Roasting Vegetables without Oil

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

Positive Thought

How to Create Plant-Based Affirmations That Work

Dried Herbs

How to Store and Refresh Herbs

A Quick Guide to Making Veggie Bowls

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking

"Moroccan Spiced Vegan Eggnog by Diane Smith of plantbasedcooking.com"

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.