Vegan Virgin Eggnog Recipe

There are few holiday drinks yummier than eggnog. But between the raw eggs, milk, sugar, and rum, there are also few drinks more caloric. So we’ve come up with a healthy, cruelty-free take on this classic drink—and we’ve done it without the aid of additive- and preservative-loaded, pre-made faux milks. It’s a great way to put some ho-ho-ho in your holiday party and still be able to drive-drive-drive home.

(And, yes, you can put Shakeology® in it if you want to.)

Ingredients:

  • 4 cups raw almonds
  • Filtered water for soaking nuts
  • 8 cups filtered water
  • 1/3 cup pure maple syrup
  • 1/4 cup raw almond butter
  • 1-1/2 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 2 tsp. rum extract (or to taste)**

Preparation:

  1. Soak almonds overnight in water.
  2. Rinse and drain soaked almonds.
  3. Place soaked almonds and 6 cups of filtered water in blender or food processor (may need to do in 2 batches). Blend on highest speed for 1 to 2 minutes.
  4. Strain milk through a fine mesh strainer or cheese cloth; discard solids.*
  5. Place almond milk back into blender; add almond butter, vanilla, cinnamon, nutmeg, and cloves.
  6. Blend for 30 seconds; pour into large pitcher with cover.
  7. Cover and refrigerate until cold.

Tips:

  1. *Solids can be dried out in the oven at a low temperature (225° F) and used as almond flour in baking recipes.
  2. **You can hold off on the rum extract if you think the kids won’t like it, and then add a few drops to your individual glass of eggnog.
  3. Vegan eggnog can be stored in the refrigerator for 3 to 4 days.

 

Nutritional Information: (per serving)

Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
149 8g 0 g 0 mg 150 mg 16 g 2 g 13 g 4 g

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