Description
Have You Ever Thought You Had to Give Up Your Favorite Holiday Traditions Just Because You Stopped Eating Dairy? This Almond Milk Eggnog is a game changer. It captures that signature ‘nog’ texture without being overly heavy. It tastes like it took hours to simmer, but it actually takes less time than finding a parking spot at the mall in December.
Ingredients
Scale
- 3 cups Unsweetened Almond Milk
- 1/2 cup Raw Cashews (soaked in hot water for 30 minutes)
- 1/3 cup Pure Maple Syrup
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Turmeric
- 1 pinch Sea Salt
Instructions
- Prepare the Cashews: Soak cashews in boiling water for at least 30 minutes to soften. Drain well.
- Blend the Base: Place soaked cashews and 1 cup of almond milk into a high-speed blender. Blend until completely smooth.
- Add the Flavor: Add the remaining 2 cups of almond milk, maple syrup, vanilla, nutmeg, cinnamon, turmeric, and salt.
- Final Blend: Pulse to mix, then blend on medium for 30 seconds to create froth.
- The Chill Factor: Chill in the fridge for at least two hours before serving.
Notes
If you are allergic to cashews, use 1/2 cup full-fat canned coconut milk. For presentation, garnish with cinnamon sticks or a dusting of fresh nutmeg. Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blender
- Cuisine: Holiday
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Fat: 11g
- Carbohydrates: 19g
- Protein: 4g