LJ’s Healthy “Not Really Egg”-Nog

Balanced Rocks

 For the past two years I’ve had requests to create a raw vegan “eggnog” and decided to take on the challenge for my recent holiday menu class at Abby’s Health and Nutrition last week.

After playing around with a few different concoctions, I came up with a recipe that even surprised me with how much it resembles “the real thing” in taste and consistency.  The response from the class attendees was super-favorable and that included a rave review from my husband, Jeff, who has never been an egg nog fan.

Just made up a second batch today so that I could photograph for this blog and decided to feature it in one the beautiful Baccarat crystal glasses I inherited from my mother.

This is a pretty straightforward recipe — you can make substitutions according to your personal likes and the availability of these items in your pantry.  I chose the combination of almond and brazil nut milk to get a thicker, richer base.  While I usually use only a cup of soaked nuts for making nut milk, I added an extra half cup, which also made the milk creamier.  For a video on how to make nut milk or to get a strainer bag, check out this page

Notes:  You can replace the frozen bananas with a cup of shredded coconut, but add some sweetener like maple syrup in order to make up for the sweetness of the bananas.  While I have seen natural rum extract at health food stores, I couldn’t find any when I was experimenting.  My students said they wanted to try the drink with the artificial rum flavoring, and I have to admit that it added a really nice finish.  Of course, since I’m all about raw fusion, no reason you can’t add a slug of spiced rum or brandy (providing its a “grown-up” batch!)  SEE MODIFICATION BELOW FOR USING STORE-BOUGHT ALMOND MILK.

LJ’s Healthy Holiday Egg Nog

4 cups mixture of Almond and Brazil nut milk
1-2  frozen bananas
1 ½ tsp. virgin coconut oil
2 tsp. cinnamon
1 tsp. nutmeg
½ tsp. clove
Dash cardamon
2 tsp. vanilla extract or 1 vanillla bean
Dash salt
5 dates – pitted and soaked for one hour.
Water from date soak
Optional: ½ tsp. rum extract

Banana-Free Recipe:  Replace the frozen bananas with 1 cup of shredded coconut and ¼ cup maple syrup.
Directions:  Make nut milk from soaked almonds and brazil nuts and reserve pulp.  Add all of the ingredients to blender and blend until frothy.  Top with grated fresh nutmeg and cinnamon.



Use a full carton of Unsweetened Vanilla Almond milk and add 1/2 cup of raw cashews to give it this a creamier texture.  Make sure to blend longer than I did in the video and don’t forge the soaked dates & date water :- )

Enjoy and Happy Holidays!

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