Holiday Nutnog




Eggnog, with a shake-up and re-imagination, can be amazing, creamy, and vegan. This nutnog is the best thing to happen to Christmas since the guy in red discovered chimneys!

A favorite classic treat over the holidays is a smooth, sweet, rich, and creamy glass of eggnog. Traditionally, made with milk or cream, sugar, whipped eggs and rum or bourbon is far from healthy. This healthier version has the same blend of spices as real eggnog. The young coconut replaces the eggs in the traditional recipe which helps to give it that thick and creamy constituency. Of course, turmeric is added to kick in that eggnog color.

This holiday nutnog is as sweet and rich tasting as real eggnog, without the added artery clogging components contained in most. It is so smooth and decadent you’ll fool yourself into thinking that is the real deal. Give the recipe below a try and prepare to impress your guests!

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Holiday Nutnog

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Prep Time
Total Time

INGREDIENTS

  • 1–2 cups coconut milk
  • 1 teaspoon of cinnamon or 1 stick of cinnamon
  • ¼ teaspoon turmeric
  • ½ teaspoon clove powder or two whole cloves
  • ¼ teaspoon of cardamom powder or 2 crushed cardamom pods
  • 1 vanilla pod or vanilla extract
  • 1 cups raw cashews
  • 1 cup young coconut meat
  • 3 tablespoons maple syrup
  • 1 teaspoon chia seeds
  • 1 to 2 drops of DoTERRA On Guard essential oil blend
  • Dash of Himalayan salt
  • Dash of nutmeg

DIRECTIONS

  1. Soak cashews in filtered water for 30 minutes; drain.
  2. Place the coconut milk into a pot. Add the cinnamon, turmeric, clove, cardamom and vanilla bean, as well as the pod, into the milk. To maximize the vanilla bean, you want to cut the pod in half, lengthwise. Scrape out all of the oily seeds from the inside to use in the recipe. You will have flecks of vanilla throughout, which will infuse the milk with vanilla. Once cut, throw the whole pod and the oily seeds you scraped out earlier, into the coconut milk. The most efficient way to get the flavor from the vanilla is to add it to something warm, which helps to disperse the seeds and the oils. Mix the ingredients using a whisk.  Infuse the milk for 3 to 4 minutes of simmering.
  3. In a blender add the raw cashews, young coconut meat, maple syrup, chia seeds, salt, DoTERRA On Guard and the infused coconut milk (if you have added the spices whole make sure to strain the milk first). Blend for 30 to 60 seconds. Depending on the thickness you want, you can add a little bit of water if you find it too thick.
  4. Pour into a glass and sprinkle with some nutmeg.

Happy Holidays – Eat, Drink & be Merry!

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Sunwarrior

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