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No-Egg Eggnog

Serves 6.

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    Rich in cream and refined sugars, eggnog is a devilish seasonal treat if there ever was one. Take a pass on the additive-laden store-bought cartons in favour of this healthier version that proves eggnog with no eggs can still leave you in a festive mood. Blended cashews and toasted coconut give the drink its oh-so-good creaminess, while dates infuse the sweetness that good eggnog commands. Serve with a dusting of nutmeg.

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    Tips

    • For a finer drink, strain mixture through a cheesecloth-lined sieve or use a nut milk bag.
    • The drink can also be warmed on the stovetop and a different seasonal flavour can be had by omitting vanilla in favour of 1/2 tsp (2 mL) peppermint extract. Or turn it into a grown-up drink with a splash of whisky.

    Check out the video for No-Egg Eggnog at alive.com/video.

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    No-Egg Eggnog

    Ingredients

    • 1 cup (250 mL) raw unsalted cashews
    • 1/2 cup (125 mL) pitted dates
    • 1/2 cup (125 mL) shredded dry coconut
    • 14 oz (398 mL) can light coconut milk
    • 1 Tbsp (15 mL) maple syrup (optional)
    • 1 1/2 tsp (7 mL) vanilla extract
    • 1 tsp (5 mL) nutmeg
    • 1/4 tsp (1 mL) ground cloves
    • 1/4 tsp (1 mL) salt

    Nutrition

    Per serving:

    • calories240
    • protein5g
    • fat18g
      • saturated fat9g
      • trans fat0g
    • carbohydrates20g
      • sugars10g
      • fibre3g
    • sodium107mg

    Directions

    01

    Place cashews in bowl, cover with water, and let soak for at least 4 hours. Place dates in separate bowl, cover with warm water, and let soak 20 minutes.

    02

    Preheat oven to 325 F (160 C). Spread coconut on rimmed baking sheet. Bake, stirring every 2 minutes, until evenly golden brown. Keep a close eye on the oven so coconut does not burn. Remove coconut from oven and let cool.

    03

    Drain cashews and place them in blender along with 1/2 cup (125 mL) date soaking liquid and 1/2 cup (125 mL) coconut milk. Blend until very smooth. Add drained dates, remaining coconut milk, toasted coconut, maple syrup (if using), vanilla, nutmeg, cloves, and salt. Blend until smooth. If mixture is too thick,

    04

    blend in small amount of water. Adjust sweetness if desired by using more maple syrup.

    05

    Pour into glass container and refrigerate until cold.

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    This recipe is part of the Scratch Batch collection.

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    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.