Healthy Egg Nog Recipe


Holidays are just around the corner, and I for one am craving a little delicious nog. I try to steer clear of the commercial eggnog (non-organic dairy, that is loaded with refined sugar and often other unpronounceable ingredients). So I have been on a mission to make a healthy nutty egg nog recipe substitute adding in a few really splendid superfoods. Turns out the ones that make it taste extra delicious are optimal for setting the mood.

For a milk substitute I have used the option of either almond or brazil nuts. Almond milk is easy to find in the grocery store, or you can make your own. However, if you are going to do so, I suggest opting for a little variety and trying the brazil nut milk. Brazil nuts are one of nature's highest natural sources of selenium, an anti-cancer antioxidant. They are also high in vitamin E. Together the effects of vitamin E and selenium are magnified and are considered anti-aging and longevity nutrients.

Read more about non-dairy milk substitutes

Ingredients:

1 to 3 cups almonds or brazil nuts (depending on how thick and creamy you like your nog)
4 cups pure water
splash of lemon juice
1 tablespoon Nature's Flavors organic vanilla extract
2 to 4 tablespoons maple syrup (or unpasteurized honey)
1 teaspoon ground nutmeg
1 tsp ground cinnamon
pinch ground cloves

Directions: 

To make your own almond or brazil nut (or any nut for that matter) milk:
Soak nuts for a few hours in water with a splash of lemon juice. This gets rid of natural enzyme inhibitors in nuts, making it easier for us to digest. Discard water, and put nuts in a blender with fresh water and blend. Use a nut milk bag (or a fine mesh strainer) to strain out the pulp. Use this pulp in protein bars, or add to porridge breakfasts.

Put the nut milk back in the blender and add the rest of the ingredients. Enjoy! 


About the Author

Samantha Peris

Samantha Peris

Samantha (B.Comm, CNP, ROHP) is a registered holistic nutritionist with a passion for women’s health, especially from pre-pregnancy through to early motherhood. After discovering her own food sensitivities and experiencing the endless benefits of a healthy diet and lifestyle, she successfully converted from a processed food junkie to a whole food and superfood specialist (and hasn't looked back!). Sandra can be reached at nu roots nutrition where she carries out one-on-one consulting, teaches whole foods cooking classes and runs corporate seminars. 

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