RECIPE BY LEANDRA ROUSE | PHOTOGRAPHY BY SAM EMMONS
Eggnog has been a holiday tradition since the 1300’s, when European monks were known to drink “a warm ale of milk, eggs, and figs.” While we love these holiday flavors, modern day eggnog is usually packed with sugar and saturated fat. Because of that we ventured to make a rich creamy nog full of holiday spices, without the excess saturated fat and sugar.
If you want to make your own vegan nog, fresh nut milk is key! It is incredibly easy to make and so much tastier than the store-bought variety. It is light, fluffy and textured, and a treat all on its own. This recipe begins with a homemade Cashew and Macadamia nut milk that becomes the base for a coconut-infused Nut Cream Nog.
Cashews and Macadamia nuts make the creamiest nut milk because of their higher fat content, however, substituting with almonds, walnuts, or even whole grain oats will make it lower in fat. The fresh nut milk can be made in advance and will store in the refrigerator for up to three days.
The step of heating the coconut milk with the spices infuses it into the liquid to bring out the sweet and spicy holiday flavor. We kept the recipe sweetness and spice low, so taste and adjust as wanted for your preference.
This holiday drink tastes creamy and festive, and being plant-based will suit any guests following a vegan or vegetarian diet or avoiding dairy products.
Wishing you happy holiday options for all.
For the Cashew and Macadamia nut milk (yields 4 cups):
½ cup (75g) raw cashew nuts
½ cup (75g) raw macadamia nuts
4 cups (950mL) water
½ teaspoon (5ml) maple syrup
⅛ teaspoon (~0.5g) sea salt
For the Nut Cream Nog:
1 cup (240mL) coconut milk, lite or reduced fat
1/4 teaspoon (~1g) of cinnamon
1/4 teaspoon (~1g) ground cardamom
1/2 teaspoon (~2g) ground nutmeg + extra for garnish
4 cups (950mL) homemade cashew and macadamia nut milk
6 medjool dates (6g), pitted
For the nut milk: Soak the cashew nuts and Macadamia nuts in room temperature water for four to 8 hours. Rinse, drain, and add the soaked nuts into a high speed blender. Cover with four cups of fresh water, and add the maple syrup and sea salt. Blend the ingredients on high for one to two minutes. The nut milk should be completely smooth and frothy. Pour mixture through a fine wire-mesh strainer into a pitcher or jug. Homemade nut milk can be stored in the refrigerator for up to three days.
For the Nut Cream Nog: When you are ready to prepare your eggnog, add the coconut milk and spices to a saucepan. Slowly bring to a low boil, turn off the heat, and steep for 15 minutes.
Pour the spice-infused coconut milk into a high speed blender and add the pitted dates. Blend on high until dates are emulsified. Add the fresh nut milk and blend on high to combine. Taste and adjust for desired sweetness.
To serve, pour the Nut Cream Nog into small tumbler glasses and garnish with a dash of nutmeg. Fresh grated nutmeg adds extra holiday flair if you have it. This holiday classic is great served on its own, or with a splash of bourbon for adults. Either way, it is guaranteed to raise the holiday spirit!
This recipe makes 10 servings. Serving size is ½ cup (120ml).
NUTRITION FACTS (PER SERVING):
Calories 130 KCal
Protein 2 g
Total fat 10 g
Saturated fat 2.5 g
Cholesterol 0 mg
Carbs 9 g
Fiber 2 g
Total sugars 7 g
Added sugars 5 g
Sodium 190 mg
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