...........what do you mean plant-‐based eggnog? Eggnog should obviously have eggs (that’s why they call it eggnog – durrrr), along with sugar, milk, cream, and spices. Right? Well, here at TSN we like to explore the culinary world with an open mind. Why, you ask? In the name of health! After all, underneath that thick layer of hilarious sarcasm we’re really just a bunch of nutrition geeks who know the proper way to pronounce ‘acai’ (ah-‐sigh-‐ee). And no, that doesn’t make us pretentious. Anyways, this recipe is a delicious and healthier alternative to your traditional eggnog. By switching up a few ingredients we have drastically cut down on our saturated fat and refined sugar intake, making our arteries and our pancreas happy. Serve this ‘nog to vegans, vegetarians, ovo-‐vegetarians, lacto-‐ovo-‐vegetarians, pesceterians, omnivores, carnivores, and anyone who has tastebuds. Wow! How versatile! Okay here we go.
Serves up to 8
- 4 cups of your favorite non-‐dairy milk, unsweetened (almond, soy, rice, etc.)
- 1/2 cup full fat coconut milk (stir to create a homogenous mixture – tends to separate in packaging)
- 10 pitted Medjool dates
- 2 tsp. vanilla extract or the insides of 1 vanilla bean (even better!)
- 2 tsp. nutmeg
- 1 tsp. cinnamon
- Pinch of salt
Option to add rum, brandy, bourbon, whiskey or whatever adult beverage you like as long as you’re 21 years of age or older! Kids, stay out of the liquor cabinet. Your time will come.
Add all of your ingredients, except the booze, to a blender and blend until the dates are smooth and well distributed. It may help to chop the dates up into small pieces before adding them to your blender. Your ‘nog should have a cohesive appearance and slightly creamy texture. Pour into glasses, add your choice of poison if desired, sprinkle a little cinnamon or nutmeg on top, and drink up!
Cheers to using your ‘nog’gin on this one!
Written By Our Very Own Sarcastic Intern: Jessica Gleason