Holiday Eggnog

Ingredients for Holiday Eggnog:

  • 4 cups raw almonds
  • Filtered water for soaking almonds
  • 8 cups filtered water
  • ⅓ cup pure maple syrup
  • ¼ cup raw almond butter
  • 1½ tsp . pure vanilla extract
  • 2 tsp . rum extract (or to taste)**
  • 1 tsp . ground cinnamon
  • ½ tsp . ground nutmeg
  • 1 dash ground cloves

Instructions for Holiday Eggnog:

  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, extracts, cinnamon, nutmeg, and cloves.
  6. Blend for 30 seconds; pour into large pitcher with cover.
  7. Cover and refrigerate until cold.

Tips for Holiday Eggnog:

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

Recipe credit goes to www.beachbody.com

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