This eggnog is a vegan, cleaned up version of the traditional with heavy cream (and little too much rum). Sugar was replaced with maple syrup and medjool dates. I achieved the creamy consistency by blending hazelnuts and water, and running the milk mixture through a cheesecloth.
This recipe makes a great basic drink, so you can spice it up any way your like. I added a splash of bourbon. If that’s not your style, you can use this as a creamer for coffee. Or, if you are feeling adventerous, you can bake or cook with it. (Here are some good recipes.)
Anyway, enough blabbing. Here’s the recipe. Thanks Well+Good for sharing this.
[recipe title="Vegan Hazelnut Eggnog" servings="3-4" time="15 min"]
1 cup hazelnuts, soaked overnight, drained 3 cups filtered water 3 pitted Medjool dates, if not soft, soak in water until soft and drain 1/2 tsp vanilla bean powder or 1 tsp vanilla extract 1 tsp ground cinnamon 1/2 tsp sea salt 1 Tbsp maple syrup 1/8 tsp ground nutmeg 1/8 tsp ground cloves 1/2 cup bourbon, optional
In a high-speed blender, process hazelnuts and water until creamy and homogeneous, approximately 3 minutes. Press milk through a cheese cloth or nut milk bag into a large bowl. Rinse blender.
Combined strained milk, dates, vanilla, cinnamon, salt, maple, nutmeg, and cloves in blender and process until smooth.
What's your favorite holiday drink?