Todd (in the loft): “What’s that cacklin’ down there?”Me (in the kitchen): “Heh heh…heee heeeee!”Todd: “You’re suuuper excited about something…you remind me of Jacob the Bat Mitzvah Boy,  from SNL.”Me: *massive grin and laboured breathing from over-excitement* “You’ll see!”

 Meet Jacob here. Especially frames at 1:08, 1:37, 2:08 and 2:40.

You’ll never drink eggnog from a carton again. This is so easy to throw together and is totally incomparable to the store bought variety. Quick, simple, no risk for salmonella poisoning, whole foods and no sugar added, you really can’t go wrong. Plus, it’s incredibly delicious! Why have anything else!? You really have to make this, I cannot get over it!

It’s shocking, disturbing and downright upsetting that I haven’t been making this my entire life. I can’t wait to bring this homemade, vegan eggnog to our upcoming holiday parties!

The Best Vegan Eggnog

Makes about 14 (1/2 cup) servings

  • 3/4-1 cup raw cashews, soaked for 30 minutes 
  • 2 cups fresh water
  • 1 15 oz. can of full-fat coconut milk
  • 6 medjool dates, pitted
  • 1 tsp. Kahlua or vanilla extract
  • 3 Tbsp. spiced rum (optional)
  • 1/2 tsp. kosher salt
  • 1 tsp. freshly grated nutmeg
  • 1/4 tsp. xanthan gum (optional)

–Notes–  Don’t you dare use pre-ground nutmeg. It’s a complete travesty! Ill be watching! Just like Santa…For a thicker eggnog, use 1 cup of cashews. For a thinner version use 3/4 cup. The spiced rum is optional. Three tablespoons is barely, barely noticeable. Adjust to your preference. The xanthan gum will give the eggnog a super duper thick, smooth and creamy texture. Omit if you prefer your eggnog thinner. 

Place the cashews in medium bowl. Cover completely with boiling water and allow to soak for at least 30 minutes. When the time is up, drain and rinse the cashews then place in a high-speed blender. 

Add in the fresh water and blend with the cashews on high for about 2 minutes or until very well blended and smooth. 

Now, add in the remaining ingredients and blend on high again  for another two minutes or until the dates are completely blended.

I have no preference as to the temperature of my eggnog, but Todd likes his chilled. Serve at whatever temperature you fancy. Be sure to consume within a few days. Because of the whole food quality, this will not keep like cartoned eggnog.

Stir before serving if being chilled. Garnish with additional freshly grated nutmeg.

Middle child. Only girl. Listening to Gin Wigmore – Black Sheep

[yumprint-recipe id=’50’]Adapted from The Chalkboard

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