Starting the holiday season off with a glass of eggnog?!? Try this lighter version of eggnog that’s all-natural, all vegan, and all yum. Is it worth the extra effort to make your own almond milk from scratch? Yes! The fresh flavor is wonderfully light and creamy, and it’s really not that much work. But, if homemade almond milk is one of those things that’s just never going to happen, you can substitute 6 cups of unsweetened almond milk.
Healthy Homemade Holiday Eggnog
Total Time: 9 hrs. 15 min.
Prep Time: 9 hrs. 15 min.
Cooking Time: None
Yield: 6 servings
4 cups raw almonds
Filtered water for soaking almonds
8 cups filtered water
⅓ cup pure maple syrup
¼ cup raw almond butter
1½ tsp. pure vanilla extract
2 tsp. rum extract (or to taste)**
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 dash ground cloves
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, extracts, cinnamon, nutmeg, and cloves.
6. Blend for 30 seconds; pour into large pitcher with cover.
7. Cover and refrigerate until cold.
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.
Nutrition per Serving:
Total Fat: 8g
Total Carbs: 16g (Fiber: 2g; Sugars: 13g)