Eggnog has been a holiday tradition since the 1300\u2019s, when European monks were known to drink \u201ca warm ale of milk, eggs, and figs.\u201d While we love these holiday flavors, modern day eggnog is usually packed with sugar and saturated fat. Because of that we ventured to make a rich creamy nog full of holiday spices, without the excess saturated fat and sugar.<\/p>\n
If you want to make your own vegan nog, fresh nut milk is key! It is incredibly easy to make and so much tastier than the store-bought variety. It is light, fluffy and textured, and a treat all on its own. This recipe begins with a homemade Cashew and Macadamia nut milk that becomes the base for a coconut-infused Nut Cream Nog.\u00a0<\/p>\n
Cashews and Macadamia nuts make the creamiest nut milk because of their higher fat content, however, substituting with almonds, walnuts, or even whole grain oats will make it lower in fat. The fresh nut milk can be made in advance and will store in the refrigerator for up to three days.\u00a0<\/p>\n
The step of heating the coconut milk with the spices infuses it into the liquid to bring out the sweet and spicy holiday flavor. We kept the recipe sweetness and spice low, so taste and adjust as wanted for your preference.\u00a0\u00a0<\/p>\n
This holiday drink tastes creamy and festive, and being plant-based will suit any guests following a vegan or vegetarian diet or avoiding dairy products.\u00a0<\/p>\n
Wishing you happy holiday options for all.\u00a0<\/p>\n
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<\/figure>\n<\/div>\nINGREDIENTS:\u00a0<\/h3>\n
For the Cashew and Macadamia nut milk <\/em>(yields 4 cups):<\/p>\n \u00bd\u00a0 cup (75g) raw cashew nuts<\/p>\n \u00bd cup (75g) raw macadamia nuts\u00a0<\/p>\n 4 cups (950mL) water<\/p>\n \u00bd teaspoon (5ml) maple syrup<\/p>\n \u215b teaspoon (~0.5g) sea salt<\/p>\n For the Nut Cream Nog:\u00a0<\/em><\/p>\n 1 cup (240mL) coconut milk, lite or reduced fat\u00a0<\/p>\n 1\/4 teaspoon (~1g) of cinnamon<\/p>\n 1\/4 teaspoon (~1g) ground cardamom<\/p>\n 1\/2 teaspoon (~2g) ground nutmeg + extra for garnish\u00a0<\/p>\n 4 cups (950mL) homemade cashew and macadamia nut milk\u00a0<\/p>\n 6 medjool dates (6g), pitted<\/p>\n For the nut milk: Soak the cashew nuts and Macadamia nuts in room temperature water for four to 8 hours. Rinse, drain, and add the soaked nuts into a high speed blender. Cover with four cups of fresh water, and add the maple syrup and sea salt. Blend the ingredients on high for one to two minutes. The nut milk should be completely smooth and frothy. Pour mixture through a fine wire-mesh strainer into a pitcher or jug. Homemade nut milk can be stored in the refrigerator for up to three days.\u00a0<\/p>\n For the Nut Cream Nog: When you are ready to prepare your eggnog, add the coconut milk and spices to a saucepan. Slowly bring to a low boil, turn off the heat, and steep for 15 minutes.\u00a0<\/p>\n Pour the spice-infused coconut milk into a high speed blender and add the pitted dates. Blend on high until dates are emulsified. Add the fresh nut milk and blend on high to combine. Taste and adjust for desired sweetness.\u00a0<\/p>\n To serve, pour the Nut Cream Nog into small tumbler glasses and garnish with a dash of nutmeg. Fresh grated nutmeg adds extra holiday flair if you have it. This holiday classic is great served on its own, or with a splash of bourbon for adults. Either way, it is guaranteed to raise the holiday spirit!\u00a0<\/p>\n This recipe makes 10 servings. Serving size is \u00bd cup (120ml).<\/p>\n Calories 130 KCal<\/p>\n Protein 2 g<\/p>\n Total fat 10 g<\/p>\n Saturated fat 2.5 g<\/p>\n Cholesterol 0 mg<\/p>\n Carbs 9 g<\/p>\n Fiber 2 g<\/p>\n Total sugars 7 g<\/p>\n Added sugars 5 g<\/p>\n Sodium 190 mg<\/p>\n This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.<\/i><\/p>\n<\/p><\/div>\n <\/p>\n \t\t\t\t \n\t\t\t\t\tLeandra is a Fitbit coach and culinary nutritionist who has 20 years of experience helping her clients find joy in their health journey. She practices functional fitness as a fitness coach in the Discover section of the Fitbit app, as well as through her in-home personal training business. As a nutritional consultant to chefs, Leandra helps to develop and market wellness products and concepts. Over her career, Leandra has worked extensively with top Bay Area companies such as Fitbit, Airbnb, Asana, Gap, bobbie, Tipsy, and more, to create engaging wellness content and education programs. Leandra lives with her husband and two young girls on the Big Island of Hawaii, and loves the challenge of feeding and moving with her babies.\t\t\t\t<\/p>\n<\/p><\/div>\n <\/p><\/div>\nINSTRUCTIONS:\u00a0<\/h3>\n
NUTRITION FACTS (PER SERVING):\u00a0<\/h3>\n
\n\t\t\t\t\tLeandra Rouse\t\t\t\t<\/h3>\n
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