HOLIDAY ALMOND NOG

There are some things about tradition that I love but I’m always wondering if there is a better way to do something- or in this case, make something. I don’t remember being a huge fan of egg-nog when I was a kid but when my friend Chris came over for dinner and brought some classic nog, it triggered a lot of memories and got my nutritional gears in motion…

So I started think about the nutritional content of egg-nog and all is ok- but again, the sugar! Hewitts and Harmony make some delicious classic nog but it still has sugar. And I am not a fan of commercial milk alternatives- way too many thickening agents and preservatives. After a few practice rounds this week, I’ve come up with this Holiday Nog recipe (that is vegan) and no nut bag is required. Just a good blender.

Remove the eggs and sugar and replace it with some natural fruit sugars and some good creamy fat! This recipe works with either bananas or dates- or both if you like things on the sweeter side. Both ingredients are rich in vitamins and minerals and low on the glycemic index- keeping blood sugar levels down. With all the holiday treats around the corner, it’s good to cut the sugars down where you can without cutting down on the taste!

Happy Holidays!

Helping to keep your engine nourished,

HOLIDAY ALMOND NOG

Print Recipe

Serves: 2

Ingredients

~1 Banana
~1 Tbsp Coconut Nectar or Oil
~¼ tsp Vanilla Extract
~1/2 tsp Cinnamon- ground
~¼ tsp Nutmeg
~¼ cup Almonds- ground
~1 cup Filtered Water
~Pinch of Clove- ground
~Pinch of Sea Salt

Instructions

Take all ingredients and put them in the blender. Depending on the size of banana used, you may need more or less water depending on how creamy you want it. If it’s too thin, add more coconut oil and/or ground almonds.

Blend until smooth, pour into cup to serve and garnish with some extra spices and coconut nectar.

Notes

You can sub the banana with 1/3 cup of pitted dates (total). TIP: If you like your holiday nog served warm, I recommend thinning with coconut oil and water. The natural pectins from the fruit thicken quite a bit once heated and the flavour becomes stronger. You may need to add more spices and water to keep desired creaminess.