Vegg-nog with Organic Maca Coconut Cream

Vegg-Nog in a mug with Christmas branches

Are you ready for some creamy comfort and joy this holiday season? We’re celebrating the winter holidays with a rich and tantalizing plant-based spin on classic winter eggnog.

Introducing vegg-nog! This super delicious drink has all the creamy, subtly spiced goodness you've come to expect from the traditional festive beverage—but it's totally egg and dairy-free! Our recipe makes enough for eight and is sure to be a hit at your next holiday gathering.

This vegg-nog recipe contains a bit of a kick, but if for any reason you’re unable to consume alcohol (or would prefer not to) then simply ditch the brandy. Trust us—it tastes just as good without.


  • ⅛ cup pitted dates
  • ⅛ cup cashew nuts
  • ⅛ cup dried apricots
  • ½ cup brandy (optional)
  • 1 vanilla pod, seeds only
  • 4 ⅕ cups almond milk
  • Ice, to serve
  • 1 tsp nutmeg (plus a little extra to serve)
  • 1 tsp cinnamon, ground
  • 2 tsp Sari Foods Organic Gelatinized Maca Powder
  • 1 can coconut cream


  1. Soak dates, cashews, apricots, cinnamon, and nutmeg in brandy overnight. (For an alcohol-free version, simply soak in water instead.)
  2. The next day, transfer the soaked fruit, nuts, and spices to a high speed blender. 
  3. Add vanilla pod seeds, almond milk, and 1 tsp of the maca powder, and process until smooth. 
  4. Strain mixture through a sieve and pour over ice into 8 glasses.
  5. Make the maca cream. Scoop the solid white coconut cream into a bowl, add the remaining maca powder, and beat with a hand blender until fluffy and well combined.
  6. Top each glass of vegg-nog with a little cream, and top with a sprinkle of freshly grated nutmeg.

Peace, love, and winter beverage goodness from the team at Sari Foods!

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