A lazy Sunday afternoon, sun shining on the glistening snow, baby’s napping, the Christmas tree is lit and my healthy egg nog is getting brewed up.  A little bit of rum for the holidays and my new adult colouring book: a sublime Christmas holiday afternoon.

After my last post, I got so many requests for my healthy egg nog recipe, so I thought I would share.  The cashews lend a mellow flavour and a creamy texture.  Add all the traditional flavours, with a couple newbies….what a treat! My favorite way to serve it?! Warmed with bit of rum, over a scoop of vegan ice cream (I use this one), Affogato style.  So here it is, a quick post to share the love…then I need to get back to Christmas festivities with my fam 🙂

 

 

 

 

 

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Egg Nog Affogato

Makes 3 cups before rum

Ingredients:

1 cup raw, unsalted cashews, soaked overnight in water to cover *

2 cups pure filtered water

1 cup full fat coconut milk

5 Tablespoons honey

1 teaspoon vanilla powder

3/4 teaspoon true cinnamon

1 + 1/8 teaspoon fresh nutmeg

1/8 teaspoon clove powder

pinch of salt

Cognac and Rum at your discretion 🙂

Vanilla Ice Cream like this vegan one 

 

Directions:

Rinse the cashews in clean water and transfer to a high speed blender.  Add 2 cups of pure, filtered water and blend on high until a “milk” as formed.  Strain through a mesh bag or cheesecloth into a clean container. You can keep the cashew “meal” in the freezer for baking at a later time.  Rinse out the blender and then transfer the cashew milk back into the blender. Add the coconut milk, honey, vanilla powder, cinnamon, nutmeg, clove powder, and salt.  Add rum, or cognac and rum for a holiday treat 🙂

Enjoy cold, at room temperature, or gently heated and poured over a scoop of vanilla ice cream.  

 

*I prefer cashews as they yield a smooth and creamy consistency and a mellow flavour.  However, feel free to experiment with  other bold nuts like hazelnuts and brazil nuts.