Dairy-Free Egg Nog

 

Cater to your lactose-intolerant guests at your next holiday party with this dairy-free egg nog. This quick and simple recipe is sure to impress!

Adapted from  Chef Aaron Sanchez

Makes 8 Servings

Ingredients:
2 cups almond milk (click here for homemade almond milk)
2 cups coconut milk
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
4 large pastured egg yolks
8 cinnamon sticks, for garnish (optional)

Directions:
In a blender or food processor, process all the ingredients on high speed for 2 minutes, until the egg yolks are fully incorporated. Pour into a pitcher and refrigerate until chilled, for about 30 minutes.

Pour into glasses and serve chilled with freshly grated nutmeg sprinkled on top. Add a cinnamon stick, for garnish, if desired.

TODAY.com Parenting Team FC Contributor

DIY Almond Milk

This surprisingly easy-to-make almond milk contains dates and cinnamon, which lend just a hint of sweetness without covering up the pure, clean almond flavor.
image001-almond

BY TERESA PIRO
Food & Wine Magazine
January 2015

PREP TIME:  20 minutes
TOTAL TIME: 1 hour 30 minutes  PLUS OVERNIGHT SOAKING
SERVINGS: Makes 3 Cups

Ingredients:
1 cup raw almonds
5 cups filtered water, plus more for soaking
4 plump Medjool dates, pitted
1/4 teaspoon cinnamon
Sea Salt

Directions:
In a medium bowl, cover the almonds with filtered water and let stand overnight at room temperature.

Drain and rinse the almonds; transfer to a blender. Add the dates, cinnamon, 5 cups of water and 2 pinches of salt to the blender and puree on high speed until very smooth, about 2 minutes. Pour the nut milk through a cheesecloth-lined fine sieve set over a bowl and let drain for 30 minutes. Using a spatula, press on the solids to extract any remaining milk; discard the solids. Transfer the nut milk to an airtight container and refrigerate until chilled, about 30 minutes. Stir or shake before serving.

COOK’S NOTE:
The almond milk can be refrigerated for up to 4 days.