Spices add the taste. Instead of making egg nog the usual way by adding several raw eggs, sugar, and rum flavoring to cream and milk, here’s a nondairy, vegan recipe to make an eggless vegan ‘nog’ that’s lower on the Glycemic Index. First, from a kitchen supplies store buy a clean cheesecloth approved for draining and straining food. You can also mix nuts and use walnuts, hazelnuts, pistachio nuts (shelled) and cashews or any other nuts mixed with almonds. No need to sweeten with sugar.
You can use a pinch of stevia if you want a ‘nog’ without added natural sugars from fruit. Or use a pureed alkaline fruit of your choice such as a mashed banana or pureed frozen mangoes and spices such as cloves, ginger, cardamom, a pinch of nutmeg, and cinnamon. Another type of holiday drink is to spice carrot juice with cinnamon and add a tablespoon per quart of unsweetened cocoa powder blended like a smoothie to make chocolate carrot juice.
Why add raw eggs to fatty cream when you can make vegan eggless nog from almond milk? You also can add a tablespoon of ground flax seeds, sunflower seeds, or pumpkin seeds mixed with your nuts to add a different flavor. Or sprinkle the spice that you favor in taste such as cloves or cinnamon, ginger or cardamom, to your taste. Check out the amount of omega 3 fatty acids in whatever nuts you use. See the site, What Nuts Have Omega 3 Fatty Acids? | Livestrong.com. But almonds have the best mild taste in a vegan ‘nog.’
One cup raw, unsalted almonds
Pinch or tiny scoop (about 1/16th of a teaspoon or less) of stevia powder as your sweetener
Two 14 ounce cans of organic coconut milk (See the The Native Forest® Organic Coconut Milk site.)
Three tablespoons of rum flavoring
Two tablespoons of vanilla flavoring
1/2 teaspoon ground cinnamon, powdered
1/4 teaspoon ground cloves, powdered
1/4 teaspoon ground ginger, powdered
1/8 teaspoon ground nutmeg, powdered
Soak the almonds in a covered jar of water overnight in the refrigerator. The next day, drain the almonds in a strainer and put almonds in your blender to liquefy. Add the coconut milk, agave nectar, and the soy milk on top of the almonds. Then add the rum and vanilla flavorings.
Finally, add the spices–cinnamon, cloves, ginger, and nutmeg. Optional, add 1/8 teaspoon ground cardamom. You can sweeten your nog with a variety of sweeteners ranging from fruit juice concentrate or a banana to a tiny pinch of stevia.
Liquefy all ingredients in a blender. You have the choice of serving the nog with the tiny ground almond pieces in the liquid or straining out any almond pieces or skins. Either way is fine. It’s a similar to a choice between serving juice with or without the pulp.
If you want to remove the almond pieces not liquefied, then when everything is liquefied, strain the contents of your blender through a cheese cloth so that the almond skin and itchy to swallow pieces of almond skins are strained out and the liquid and spices runs through the cheesecloth into a bowl, container, or jar.
Chill in the refrigerator and serve with a small amount of cinnamon on top. If you want thicker eggless nog, stir in 1/2 teaspoon of grapefruit or apple pectin powder which will turn the nog into a gelatin-like consistency. Or keep the nog thin the way it is.
Serve cold with your holiday dinner or desserts. If desired, top the nog when served in small glasses, with grated coconut or chopped nuts. If you want sweeter nog, add a teaspoon more of agave nectar until you reach the sweetness level to your preferred taste.
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