banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Eggnog

Serves 4 to 6

    Share

    Eggnog

    Holiday nog holds a special place in our hearts. For many, it is the epitome of Christmas and brings back memories of holiday parties through the years. Well, don’t worry, dear friends. Just because you’re avoiding eggs doesn’t mean you have to forgo your favorite holiday drink. Using the magic of cashews and coconut cream, we’ve recreated a holiday nog that is every bit as luscious as the nog you grew up drinking. It’s redolent of the cozy flavors of winter

    Advertisement

    recipe | Toni Okamoto & Michelle Cehn

    Advertisement

    Eggnog

    Ingredients

    • 1/2 cup raw cashews, soaked in water overnight or for at least 4 hours, drained, and rinsed
    • 1 cup water
    • 1 cup full-fat coconut cream
    • 1 cup unsweetened, plain soy milk
    • 2 1/2 Tbsp sugar or sweetener of choice
    • 1 1/2 tsp vanilla extract
    • 1 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/8 tsp ground cloves
    • 1/8 tsp ground cardamom
    •  

    Nutrition

    Per serving:

    • calories278
    • protein4g
    • fat14g
    • carbs36g
      • sugar31g
      • fiber1g
    • sodium34mg

    Directions

    01

    1. In high-powered blender, combine soaked cashews, water, coconut cream, soy milk, sugar, vanilla extract, cinnamon, nutmeg, cloves, and cardamom and puree until smooth.
    2. Place eggnog in refrigerator and chill for 2 to 3 hours. Stir eggnog and serve cold.
    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.