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I know, how can you make eggnog with no egg? The festive season is upon us and there are some beverages one associates closely with it… Eggnog being one. Every season, this traditional beverage is brought out, conjuring up the smell of christmas, I thought that those who are dairy free or vegan for ethical or dietary reasons should have a version and so the below is the vegan alternative. The no-eggnog is fun to serve at drinks parties or even whip up as a special treat. I make sure to only use high quality ingredients like organic medjool dates to try keep the glycemic index low; what this means is your body can break it down more effectively and it will be absorbed slowly into the blood stream – resulting in a steady rise in blood sugar and insulin levels. So no spikes and crashes, leading to better satiation and less cravings. My fiancee runs Rum Kitchen, a totally fabulous Caribbean bar and restaurant in Soho and Notting Hill. Seeing as he managed to introduce a wonderful Vegan and Vegetarian range in the menu I thought I would return the favour and make the below with Rum.  Thats my kind of compromise.

Ingredients

  • 2 cups of non dairy milk (I suggest a thick Cashew milk)
  • 1/2 cup full fat coconut milk
  • 1/3 cup  cashew nuts (soak in Rum for 30 minutes)
  • 6 Medjool dates
  • 1 tsp vanilla extract
  • 1 tsp nutmeg
  • dash of cinammon, ground cloves and himalayan salt
  • 1 cup of rum

Place all of the above  bar the rum into a blender and mix until nice and creamy. Once blended, stir in the Rum and serve. I like to put a fresh cinnamon stick into the cups as I think it looks and smells lovely! Serves 4. GF, DF.