I don’t have that many fond family memories. However, drinking eggnog at Christmas time with my grandparents was one. I use to be the proudest little girl, drinking something the “grown ups” were drinking (little did I know, theirs was plus rum). Anyways, moral of the story is, I have loved egg nog since the first day I tried it. To this day I don’t feel the need to add alcohol to it. I much prefer to use it as a coffee creamer or to drink it plain. However, if it is a drinking night, my opinion is that it’s best with vanilla vodka instead of spiced rum.
Back when I became vegan (not even sure how many years it’s been now) there was no vegan egg nog on the market (nor holiday nog). This was not going to stop me from enjoying the delicious taste. So I created a billion different egg nog inspired smoothies and nut milks! Here is one of the recipes. It’s so easy, and much healthier than the store bought stuff. Go on, give it a try. 🙂
- 4 cups of plant milk of choice (I like to use either coconut, cashew or almond)
- 1/2 cup raw unsalted cashews
- 1/2 teaspoon of ground flax or chia (I prefer chia because it changes the texture without changing the taste but both work well.)
- 3 tablespoons of maple syrup
- 1 teaspoon of vanilla
- 1 teaspoon of stevia
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- a dash of cloves
Soak the cashews in water overnight or for at least an hour. *As a vegan or plant based eater I recommend always having 1/2 a cup of raw unsalted cashews soaking in the fridge. They can be used for SO many different recipes.* Once the cashews are ready, rinse them, and then toss them, along with the other ingredients into a blender. Et voilà! Recipe complete. Serves 4-8.