Better Than Egg Nog
The perfect, raw, vegan Egg Nog for the Holidays. Truly delicious with a rich, heavy, silky texture. Especially with a generous sprinkle of freshly grated nutmeg on top, this is better than Egg Nog.
Servings: Four small glasses, or two large glasses
Ingredients
- 3/4 cup soaked cashew (soaked at least 2 hours)
- 1/2 cup coconut meat (soft to rubber meat, not too mature)
- 2 cups water (can be adjusted based on desired thickness)
- 1 TB coconut oil
- 2 TB maple syrup, or to taste
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- Pinch of ground cloves
- Pinch of Himalayan salt
METHOD:
- First, blend cashew, coconut meat, and water until silky smooth.
- Add coconut oil, vanilla and maple syrup, blend, taste, and adjust sweetness if desired.
- Finally, add all spices and salt, blend to combine.
- Chill egg nog in the fridge for a few hours before serving.
- Serve in glasses with cinnamon or freshly grated nutmeg to garnish.
Pin to your recipe board and share
