By Chef: Iselin Støylen
Posted: October 13, 2014
Tis the season for egg nog! It may only be October but we can’t help it – egg nog is just too good to have to wait until Christmas. We recommend you avoid the kind with sugar and eggs and instead enjoy this more alkalinizing raw and vegan version free of refined sweeteners and animal products. Cashew and sprouted almond milk work great as a base, or play around with pecan or hazelnut for a more exotic flair, OR get really crazy and mix and match!
- 1 cup nut milk (cashew, almond, pecan, hazelnut)
- 3 dates
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt and vanilla
1. Blend together in a food processor and enjoy. If you would like to heat it up, simply heat it up very carefully at very low heat on the stove. Be careful so the temperature doesn’t get to high, we want it to stay raw.