Pistachio Nog


Preparation info

  • Yields about

    2 cups

    • Difficulty


Appears in

Vegan Desserts

Vegan Desserts

By Hannah Kaminsky

Published 2015

  • About

There are a few brands of “soy nog” that pop onto the market when the season rolls around, but this homemade version blows all those thin, weak brews clear out of the water. Super creamy, rich, and only boozy if you want it to be, you may find it hard to stop making it even after the winter holidays have passed.


  • ½ Cup Roasted, Unsalted Pistachios, Soaked Overnight
  • Cups Water
  • ¼ Cup Light Agave Nectar
  • ¼ Teaspoon Ground Nutmeg
  • Tiny Pinch Black Salt
  • 1/16 Teaspoon Xanthan Gum (Optional)
  • Freshly Grated Nutmeg


    Thoroughly rinse and drain the soaked pistachios, and then toss them into your food processor or blender. For this recipe, a high-speed blender is recommended, but you can still make this nog without; the results just may not be quite as creamy.

    Start on a low speed, and once the nuts are mostly broken down, crank it up to high, and thoroughly purée for at least 3–4 minutes, until it appears completely smooth. If the mixture still seems gritty, you may want to pass it through a strainer, depending on how capable your machine is.

    Add in the agave, nutmeg, and salt, and blend on high for another minute. Taste and adjust seasonings if needed. Refrigerate until chilled before enjoying, or up to 5 days.

    To serve, mix with rum as desired and top each cup with an additional pinch of fresh nutmeg.