SPICE UP THE HOLIDAYS WITH A CREAMY NOG!

 

Nogs on platter closeupSPICED HOLIDAY NOG

Festive holiday gatherings beg for a celebratory nog with a spicy personality that measures up to the spirit of the season. What better way to welcome your guests to a holiday gathering than to hand them a small cup of silky smooth vegan nog as soon as they’ve taken off their coats.

Faces light up and smiles spread widely even before their first taste. You wait anxiously for their first sip, anticipating their positive reactions, and, then, sure enough, the mmmmmms and aaaaahhhhs begin to flow.

Far better than any commercial “eggnog” or should I say “eggnot” one can find in the grocery store, and much purer, too, this fragrant, homemade nog doesn’t have preservatives or artificial colors–just the richness of seasonal spices, a generous measure of cashews, and soymilk.

What makes this nog so aromatic is the abundant medley of spices I’ve included, making the spicy flavors jump to the forefront and bringing refreshing delight to the palate. By assembling just a few familiar ingredients and giving them a simple whirring in the blender, you’ll offer your guests a festive beverage that tastes extravagantly rich, feels satin-smooth and ultra thick and creamy, and offers a joyful moment as friends and family raise their glasses and toast the holiday.

If you’d like to pump up the holiday spirit just a bit, add 1/4 cup of brandy to the blender and give it a whirl. Enjoy the nog with or without the extra spirits. Now it’s time to raise your glass and wish everyone Holiday Cheers!.

Here’s an added bonus: You can make the nog up to two days ahead and refrigerate it. If you need to double or triple the recipe, prepare it in separate batches and store it in a pitcher. Just before serving, give the nog a whirl in the blender to give it a fluffier touch.

Nogs on platter w:candycanesSPICED HOLIDAY NOG

Yield: 6 (6-ounce) servings

2 cups vanilla soymilk, almond milk, or hemp milk

1 cup cashewsSingle nog

1/2 cup apple juice

3/4 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, plus more for garnish

1/2 teaspoon ground allspice

1/4 teaspoon plus 1/8 teaspoon ground cloves

6 extra-long cinnamon sticks

  1. Put 1 cup of the soymilk and the cashews in the blender. Process on high speed for 1 minute, or until smooth and creamy. If you have a high-speed blender, you can put all the ingredients into the blender at once and process until smooth.
  2. Add the remaining 1 cup of soymilk, the apple juice, maple syrup, vanilla extract, cinnamon, nutmeg, allspice, and cloves and process until thick and creamy, stopping occasionally to scrape down the blender jar.
  3. To serve, pour the nog into glasses and sprinkle each with a pinch of nutmeg if desired. Add a cinnamon stick to each glass and serve. If preparing in advance, pour the nog into a 1 1/2-quart pitcher and refrigerate.

Note: The nog will thicken slightly and tends to separate when refrigerated. Refresh with a brief whirl in the blender or whisk vigorously just before serving. If needed, thin the nog with 1 or more tablespoons of soy milk or apple juice until you reach the desired consistency.

If any of your guests have an allergy to cashews, simply use almonds instead and blend a little longer.

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