One of my favourite childhood holiday memories: drinking eggnog at Christmas time with my grandparents. 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.
Back when I became vegan (7 years ago) 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.