Thursday, November 30, 2017

vegan + paleo easy "eggnog"...

I don't know about you, but I love the idea and flavor of eggnog...but have always had a hard time drinking it unless it was diluted because of how thick and rich it was. Sign me up for all the eggnog flavored specialty drinks and candies, but man- it's hard to drink too much of the real thing. 

Just me?

Don't get me wrong- the moment someone pulls out eggnog and asks if anyone would like some, my hand is the first to fly up. But then 4 or 5 sips in and I find myself really struggling with finishing it because it is just so much! I end up having to dilute it with milk or something along those lines to be able to fully enjoy. I'm thinking I'm just an eggnog whimp.

Then, having to go paleo a few years back sort of stopped any eggnog drinking anyway. Sad face. Although, just recently I've found a few homemade paleo friendly eggnog recipes out there using real eggs and coconut milk and boy- that sounds really good! But also sounds pretty rich again. I'm afraid I'll find myself in the same dilemma...still needing to dilute it a bit with some more almond or coconut milk. 🤷 (Also, why am I not allowed to make her dark haired like on my iPhone?!)

I digress...

Well the holidays are upon us and as soon as Thanksgiving was over, I found myself naturally craving all things pepperminty and eggnoggy! Happens every year. Pumpkin spice everrrrrrrrrything until the day Thanksgiving is over. Then it's WHAM!- EGGNOG AND PEPPERMINT ARE LIFE. 

Having to make my own non dairy milk about 2 times a week, I have a lot of time to play around with flavorings and such. I usually stick to the usual vanilla flavoring, but I found myself adding  little Christmas spices here and there until low and behold, a batch tasted just like eggnog! And the perfect eggnog! Not too sweet, but still sweet. Not too thick, but still creamy. AND SO EGGNOGGY I WANTED TO CRY. Plus, there's no egg in it whatsoever so those with vegan restrictions can enjoy as well! PLUS PLUS its so easy! Just soak your nuts the night before and that next day you'll have a fresh batch of homemade "eggnog" in minutes. Also plus- with ingredients you can pronounce and feel good about!


Now where's my eggnog?

Makes 4 cups
For printable recipe, click here

  • 1/2 cup raw almonds (skin on is fine)
  • 1/2 cup raw cashews
  • pinch of sea salt
  • 4 cups filtered water
  • 2 large medjool dates, pitted (or 3 small ones)
  • 1 teaspoon good quality vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

1. In a medium sized bowl, add your almonds, cashews and salt. Fill with cool water so that it is covering the nuts by a few inches and allow to soak on your kitchen counter overnight.

2. Next, drain the nuts into a fine mesh sieve and rinse well. Add the nuts to a high speed blender and add 4 cups of cool filtered water, dates, vanilla, cinnamon and nutmeg.

3. Secure the lid and blend on high for 1-2 minutes, or until everything is well ground up, creamy and frothy.

4. While that is blending, place a nut milk bag over a large measuring cup with a lip (this will help with pouring your eggnog into a container at the end). Once eggnog is well blended, carefully pour into your nut milk bag, secure, and squeeze well until all of the liquid has come out into your measuring cup.

5. Finally, carefully pour dairy free eggnog into a quart sized glass jar, fitted with an air tight lid (like this or this), and store in the fridge for 5 days. Make sure to shake before consuming.

Save the nut pulp and add to oatmeal or this amazing recipe!

Feel free to spike "eggnog" with some bourbon or rum (not so paleo) or drink as is with a dash more of fresh ground nutmeg! As for me, I've literally been drinking this by the glassful and adding to my matcha lattes for AN OH MY GOSH TASTE EXPLOSION. Cheers! 

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