25 Days of Christmas: Food Edition Episode 21
9:56 AMLess than 4 full days left till Christmas. WOW!!
Do you have all your Christmas shopping done yet? I have 1 more purchase to finalize and I have to go pick up one more gift and then I'm DONE!!! YAY. And I even have most of them wrapped, which I believe is a record for me. I generally spend Christmas Eve doing that, lol.
Tomorrow is my last day of work for the year too :) We've got our gift exchange and staff luncheon tomorrow and then I'm off till after the new year. I'm very much looking forward to the time off.
I'm not an egg nog fan but a lot of my family members are. And I found this lightened up version that actually seems quite easy to make. Time consuming, but easy. Plus, you get to make FRESH almond milk. And, who knows, maybe I'll even like it! Because there's actually no eggs in it...lol. So, maybe it's not REALLY egg nog, but it does sound very yummy. :)
Today's code word is EGGNOG (don't forget to comment on this post and enter via the raffle form below. See official rules Here.)
I'm not an egg nog fan but a lot of my family members are. And I found this lightened up version that actually seems quite easy to make. Time consuming, but easy. Plus, you get to make FRESH almond milk. And, who knows, maybe I'll even like it! Because there's actually no eggs in it...lol. So, maybe it's not REALLY egg nog, but it does sound very yummy. :)
Today's code word is EGGNOG (don't forget to comment on this post and enter via the raffle form below. See official rules Here.)
4 cups raw almonds
Filtered water for soaking almonds
8 cups filtered water
⅓ cup pure maple syrup
¼ cup raw almond butter
1½ tsp. pure vanilla extract
2 tsp. rum extract (or to taste)**
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 dash ground cloves
Filtered water for soaking almonds
8 cups filtered water
⅓ cup pure maple syrup
¼ cup raw almond butter
1½ tsp. pure vanilla extract
2 tsp. rum extract (or to taste)**
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 dash ground cloves
Soak almonds overnight in water. Rinse and drain soaked almonds. Place soaked almonds and 6 cups of filtered water in blender or food processor (may need to do in 2 batches). Blend on highest speed for 1 to 2 minutes. Strain milk through a fine mesh strainer or cheese cloth; discard solids.*
Place almond milk back into blender; add almond butter, extracts, cinnamon, nutmeg, and cloves.
Blend for 30 seconds; pour into large pitcher with cover. Cover and refrigerate until cold.
Place almond milk back into blender; add almond butter, extracts, cinnamon, nutmeg, and cloves.
Blend for 30 seconds; pour into large pitcher with cover. Cover and refrigerate until cold.
Tips:
1. *Solids can be dried out in the oven at a low temperature (225° F) and used as almond flour in baking recipes.
2. **You can hold off on the rum extract if you think the kids won’t like it, and then add a few drops to your individual glass of eggnog.
3. Vegan eggnog can be stored in the refrigerator for 3 to 4 days.
Recipe from Beach Body Blog.
1. *Solids can be dried out in the oven at a low temperature (225° F) and used as almond flour in baking recipes.
2. **You can hold off on the rum extract if you think the kids won’t like it, and then add a few drops to your individual glass of eggnog.
3. Vegan eggnog can be stored in the refrigerator for 3 to 4 days.
Recipe from Beach Body Blog.
Disclaimer: Kristi Osborn is an Independent Beachbody Coach. The postings on my site are my own and do not necessarily represent the position, strategy or opinions of Beachbody and its brands.
2 comments
Eggnog! Taylor and I have made eggnog twice now and it tastes so much better than store bought! :)
ReplyDeleteEggnog, I am normally not a huge fan of it, but this sounds great! :)
ReplyDelete