Oh, eggnog — for many it is a favorite seasonal treat. Many love to add it in our morning lattes and we love you spiked with bourbon before going to bed. Eggnog makes the most delicious French toast ever, and my Aunt uses it as a secret ingredient in her favorite cake. But if you follow a vegan diet what do you do?
Eggs, schmeggs. You don’t need them, this recipe is completely vegan and gluten-free, so you no longer have to miss out on the cinnamony, nutmegy goodness of eggnog. And once your non-vegan friends try it they will realize they don’t miss the egg!
Eggnog often gets viewed as a total indulgence (read: unhealthy treat that will make you gain pounds just by looking at it). And if you buy eggnog at the store then this is probably true. Not only do store-bought eggnogs contain ingredients of poor quality but you will also most likely find it to be full of weird preservatives and tons of sugar.
But if you make your own eggnog you can control the ingredients and change it from an unhealthy beverage to a wonderful health-promoting drink.
How eggnog is made
Ingredients
- 3 cups almonds
- 4 cups water
- 1 tablespoon vanilla extract
- 2 tablespoons agave nectar
- 2 tablespoons yacón syrup
- 2 teaspoons ground nutmeg, plus a pinch for garnish
- 1/4 teaspoon ground cinnamon
- Pinch ground cloves
- Place almonds in a large bowl with enough water to cover. Soak overnight.
- Discard soaking water, and rinse almonds in a strainer or bowl repeatedly until water is clear.
- Place almonds and 4 cups water in a food processor and blend on high speed for 90 seconds.
- Strain through a fine mesh bag or cheesecloth, discard solids.
- Place liquid almond milk in a 1/2-gallon mason jar; add vanilla, agave, yacón, nutmeg, cinnamon, and cloves. Shake well. Refrigerate until cold and serve with additional nutmeg for garnish.
