Matcha Eggnog (Plant-Based + Keto Friendly Option)

Matcha Eggnog (Plant-Based + Keto Friendly Option)

This matcha version of a holiday classic is creamy, thick, and delicious like the real thing, but 100% plant-based! Our Matcha Latte Mix lightly sweetens and adds a matcha flavor...

What is in plant-based matcha eggnog?

Here’s everything you’ll need to make this festive drink!

 

 

  • Coconut milk: Use full-fat coconut milk for a rich, creamy texture. Be sure to choose a brand that is good quality and you like the taste of. 
  • Cashew milk: We love the flavor and texture this particular non-dairy milk lends to this drink. However, you may also use another non-dairy milk of your choice as a substitute.
  • Brown sugar: Adds sweetness and deepens the flavor. You can use light or dark brown sugar.
  • Maple syrup: Use pure maple syrup for best flavor! This ingredient adds hints of caramel and vanilla that pair perfectly with the spices.
  • Cinnamon, nutmeg, and cardamom: These three spices are so warming and give this matcha eggnog that signature holiday flavor.
  • Vanilla extract: Another one of the main flavors.
  • Matcha Latte Mix: Our lightly sweetened matcha latte mix adds a sweet matcha flavor for a unique take on this traditional favorite!

 

 

How to make plant-based matcha eggnog?

 

 

Making plant-based matcha eggnog is so simple and fast. Just add all the ingredients to a blender and blend for a few seconds. It’s that easy!


Other recipe tips

  • This recipe makes about 3 cups total.
  • If you prefer a stronger matcha flavor, add about 1 tablespoon of another grade of matcha (unsweetened) such as our culinary grade or our ceremonial barista edition. 
  • Feel free to adjust the amount of sweeteners- brown sugar and maple syrup- to your preference!
  • Make this plant-based matcha eggnog boozy by adding 1 ounce of bourbon or rum to each serving.
  • Top each glass with coconut whipped cream and a sprinkle of nutmeg for a beautiful garnish and extra indulgence!
  • You can enjoy this drink either hot or cold. 

Plant-based Matcha Eggnog

 

Ingredients:

  • 13 oz can full-fat coconut milk
  • 2 cups cashew milk
  • 1 tbsp brown sugar
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cardamom
  • 3 ½ tsp vanilla extract
  • 4 tbsp Original Matcha Latte Mix (substitute with our Sugar Free Matcha Latte Mix for a keto-friendly version; be sure to remove or replace the brown sugar and maple syrup with your favorite sugar-free alternative)

 

Directions:

  1. Add all ingredients to a blender. Blend for about 10 seconds on high speed. Split into 6 equal servings, garnish, and enjoy!

 

 

Lauren is a food photographer and recipe developer originally from southwest Florida, currently living in Boston, MA. When Lauren isn’t creating delicious matcha recipes for Jade Leaf, you can find her in the kitchen dreaming up unique recipes for her blog Lala’s Kitchen Table, or posting mouthwatering food pics on her Instagram @lalaskitchentable!



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