Vegan Eggnog with Turmeric Functional Blend
Yield: 2 cups / 4 x ½ cup servings (recipe can be scaled up as needed)
Vegan, Gluten-free, Refined Sugar-free, Dairy-free, Paleo
Meet us by the punch bowl; there's a new 'nog in town! Like cilantro, black licorice and pineapple on pizza, eggnog has the internet divided. You either love it or hate it. We reside in the "love it" camp but with a JOYÀfied twist, of course.
While eggnog is traditionally made with eggs, milk, cream, spices and vanilla and the optional rum and/or bourbon, we'll do you one better. Made with decadent coconut and cashew milk, fiber rich dates and while totally optional, leveled up with our Turmeric Functional Blend, this no-eggnog is the antioxidant-rich, immune supporting and adaptogenic festive drink you never knew you needed.
This recipe can be made for one and easily scaled up for eggnog bowl sized.
- Soak cashews in boiling water for 10 minutes (or hot water for 1 hour). Drain, rise and add to a high speed blender, together with 1 cup filtered water, a tiny pinch of sea salt and the pitted dates (if using) and blend for about 60-90 seconds. Pour the milk through a sieve into a bowl to catch any bits of date, and then pour filtered milk back into the blender.
- Add the coconut milk, maple syrup (if using instead of dates), spices OR Turmeric Functional Blend, and vanilla extract (*if using Turmeric Functional Blend, start with 1 tbsp). Blend on high until smooth and creamy, about 1 minute. Taste and adjust the sweetness or spices/Turmeric Blend as needed. If using, add bourbon or rum.
- Shake well before serving. Serve chilled, plain or topped with coconut whipped cream and a tiny pinch of cinnamon or nutmeg for garnish.
Make ahead: Store in the fridge for 4 days.