This “Nut Nog” is made with fresh almond milk and fresh frozen Thai Young Coconut Meat! This vegan nog is thick, creamy, and delicious all on its own but a splash of brandy or rum is also a tasty addition.
Making your own nut milk is not only satisfying but also much more nutritious and cost effective than buying the watery store bought milks. Frozen thai young coconut can be purchased at your local natural foods market. You can also use fresh thai young coconuts if they are available.
Ingredients: Serves 4
- 1 cup of thawed or fresh Thai Young coconut meat
- 2 cups of fresh almond or hazelnut milk
- 1/4 tsp. grated organic orange rind
- 1/4 tsp. ground cinnamon
- a pinch of ground cloves
- 1/2 tsp. fresh ground cardamom
- 1 Tbsp. maple syrup or more to taste
- a pinch of vanilla powder or a tsp. of pure vanilla extract
- a pinch of turmeric powder to give it an authentic egg nog colour
- freshly grated nutmeg to garnish
To make the nut milk:
- 1 cup raw almonds or hazelnuts, soaked overnight
- 4 cups of water
- 3 pitted medjool dates
- 1/2 tsp. of soy lecithin granules or sunflower lecithin (optional, keeps it from separating)
- 1 tsp. pure vanilla extract
Strain the soaked nuts. Combine in a high speed blender with 4 cups of water, dates, vanilla, and lecithin if using.
Blend until smooth. Line a bowl with a nut milk bag. Pour the contents of the blender into the bag and twist the top to prevent the pulp from getting into your strained milk. Gently squeeze the bag over the bowl until all of the liquid has been extracted. The pulp can be frozen or dehydrated and ground into nut flour for later use.
Store the prepared nut milk in a sealed bottle or mason jar in the fridge. It will last about 4 days.
To make the nut nog:
Combine the coconut meat, nut milk, orange rind, cinnamon, cloves, cardamom, maple syrup, vanilla, and turmeric in a high speed blender until smooth and frothy. Serve topped with fresh finely grated nutmeg and a splash of rum or brandy if desired!
