CEGS THANKSGIVING ‘EGG’NOG
It’s the most wonderful time of the year! What better way to get into the spirit of all the festivities upon us, than to whip up a warming beverage (with a little kick!). Yes, it’s packed full of nutrition, so help yourself to a second cup without feeling guilty! Eggnog has always intrigued me but I simply could not get my head around putting egg in a hot drink – so I had to create my own winter warmer; no egg necessary, thank you very much. If you’re not a brandy fan, feel free to swap it for a dark rum or even a whisky. This is the perfect recipe to make in advance (no holiday stress) and keep in the fridge (sealed) until you’re ready to serve to your party guests. It will also store until Christmas, so the batch can pop back out to be enjoyed by the fire on Christmas Eve.
Serves 6
Ingredients
- 90g unsalted cashews (soaked overnight in a bowl of cold water)
- 1 cup almond milk (make sure you check the ingredients; steer clear of the deadly ‘carrageenan’)
- 2 cups water
- 4x medjool dates (remove the stone)
- ½ tsp vanilla extract
- ½ tsp ground nutmeg
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 120 ml good quality brandy (or sub for rum / whisky)
- Honey to sweeten per portion (optional)
Method
- Drain the cashews
- Add all the ingredients in a large pan and blend with a hand-held blender. I find it easier to control the chunky ingredients this way but if you do not have a hand-held blender, just add them to any food processor you’ve got!
- When smooth, taste test!
- At this point, I always add a little extra cinnamon! (Mother adds a little extra brandy…)
- Refrigerate for 1 hour
- You can either strain the mix to make it extra smooth or leave the bits in for texture
- When you’re ready to serve, heat up a portion in a cosy mug and enjoy by the fire!
. . . Heal the World
