Recipe: Virgin Vegan Eggnog

(Makes 6 servings)

There are few holiday drinks yummier than eggnog. But between the raw eggs, milk, sugar, and rum, there are also few drinks more caloric. So we’ve come up with a healthy, cruelty-free take on this classic drink—and we’ve done it without the aid of additive- and preservative-loaded, pre-made faux milks. It’s a great way to put some ho-ho-ho in your holiday party and still be able to drive-drive-drive home.

(And, yes, you can put Shakeology^® in it if you want to.)

Ingredients:

• 4 cups raw almonds
• Filtered water for soaking nuts
• 8 cups filtered water
• 1/3 cup pure maple syrup
• 1/4 cup raw almond butter
• 1-1/2 tsp. pure vanilla extract
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 2 tsp. rum extract (or to taste)**

Preparation:

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

Tips:

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.

Nutritional Information: (per serving)

Calories	Fat	Saturated Fat	Cholesterol	Sodium	Carbs	Fiber	Sugar	Protein
149	8g	0 g	0 mg	150 mg	16 g	2 g	13 g	4 g