Eggnog is a love-it-or-hate-it holiday season treat, but it would be hard to find someone who didn’t find this version (which happens to be vegan) delicious.
Here’s why: Miranda Hammer, the brilliant food blogger behind the Crunchy Radish, put a spin on the traditional recipe by using flavor-packed superfoods instead of caloric beasts like heavy cream.
“Instead of telling people to completely avoid this festive treat, I created a not-so-naughty nog,” Hammer explains. “Warming spices such as nutmeg, cinnamon, and cloves add to the seasonal appeal of eggnog, so they were essential components to the recipe. Swapping in dates for sugar not only sweetened the nog naturally, but added to the thickness and mouthfeel that you usually get from heavy cream. Hazelnut milk added a little vegan protein as well as upped the creamy consistency that is typically achieved from beaten egg whites.”
And you can trust that it’s a much healthier option, too, considering Hammer is also a registered dietitian. We’ll let you decide whether or not to share that with your friends as they revel in the rich taste of a cup at your sweater party. —Lisa Elaine Held
The Crunch Radish’s “Not so Naughty Nog”
1 cup hazelnuts, soaked overnight, drained
3 cups filtered water
3 pitted Medjool dates, if not soft, soak in water until soft and drain
1/2 tsp vanilla bean powder or 1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp sea salt
1 Tbsp maple syrup
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup bourbon, optional
In a high speed blender, process hazelnuts and water until creamy and homogeneous, approximately 3 minutes. Press milk through a cheese cloth or nut milk bag into a large bowl. Rinse blender.
Combined strained milk, dates, vanilla, cinnamon, salt, maple, nutmeg, and cloves in blender and process until smooth.
Served chilled with bourbon, cinnamon sticks, and ground nutmeg if you wish.
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