Say hello to the Notnog! It is here to bring Christmas cheer and happy bellies to those who don’t want egg in their drink (how gross is that anyway!?)
Maybe we are bias, but we feel like it’s an improvement on the original anyway, not only taste wise, but the all important health side too. You won’t find any saturated double cream in this recipe. No no, instead we have a nutty kick from flaked almond, creamy coconut milk and natural sweetness from dates & low GI coconut sugar.
Our recipe is super easy to knock up for a crimbo beverage, all you have to do is remember to soak a few hours before! If you have a high-speed blender, you might not even need to do that – alas, we cannot confirm that since we have an awful food processor that is good for nothing! So if we can do it with our terribly old, breaking Kenwood then so can you.
High speed blenders are a little above our budget unfortunately, so if anyone feel like donating one…. While were on the point of budgets, we also can’t afford medjool dates either. We go for the average packed dried dates, which is why we soak out dates to get them super squishy and able to blend up in our crappy processor! The argument of vegan diets being too expensive is only an excuse. Yes, some products can be expensive and I can completely understand why when they are organic and ethically sourced, but there are many other options out there that are affordable, i.e: nuts at lidl and aldi!
The combo of blended almonds and the coconut cream results in a thick texture like the original. Coconut cream can be scooped off the top of a can of coconut milk and solidifies completely when kept in the fridge – it’s one of our favourite ingredients. The wonders of coconut cream can be whipped into cream and stirred into curries. It is rich and delicious!
Try out our Creamy Vegan Eggnog this Christmas to spread the festivities with the family and impress your guest! Tell us what you think of the Notnog!
- ¼ cup flaked almond (soaked overnight or at least an hour with hot water)
- ½ cup coconut cream (top layer of the coconut milk tin)
- 2 cups oat or almond milk
- ¼ cup dates*
- 1tbsp coconut or brown sugar
- few drops of vanilla extract
- ¾ tsp nutmeg
- ½ tsp cinnamon
- pinch of ginger
- pinch of salt
- Firstly drain the almonds and the dates (if you soaked them)
- Place all the ingredients in a blender and let it so its magic**
- Blend until it is completely creamy and no lumps
- Serve immediately with an ice cube or bottle it up and use within 2-3 days.
** The coconut milk tends to solidify when paired with very cold ingredients and is left blending for too long. If this happens, pour about a tbsp. of boiling water! Sorted.
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