• Holiday Eggnog

    Total Time: 9 hrs. 15 min.
    Prep Time: 9 hrs. 15 min.
    Cooking Time: None
    Yield: 6 servings

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    4 cups raw almonds
    filtered water for soaking almonds
    8 cups Filtered water
    1/3 cup pure maple syrup
    ¼ cup raw almond butter
    1½ tsp. pure vanilla extract
    1 tsp. ground cinnamon
    ½ tsp. ground nutmeg
    1/8 tsp. ground cloves
    2 tsp. rum extract (or to taste)**

    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, vanilla, 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.


    Nutritional Information (per serving):

    Calories: 149
    Fat: 8 g
    Saturated Fat: 0 g
    Cholesterol: 0 mg
    Sodium: 150 mg
    Carbohydrate: 16 g
    Fiber: 2 g
    Sugar: 13 g
    Protein: 4 g



    P90X/P90X2 Portions (per serving)

    ½ carb/legume
    ½ fat


    Body Beast Portions (per serving)

    1 legume
    1 fat


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