It’s getting colder and colder as the holiday season approaches! Warm yourself up and nourish your body and baby with this delicious and easy recipe for eggnog minus the eggs! Yes, you read that correctly! This clever vegan recipe is perfect for pregnancy and beyond and perfectly safe for your body and growing baby in your belly since there are no raw eggs to worry about! This drink takes under 20 minutes so you can whip it up for a quick dessert or as a midday pick-me-up.
Recipes with raw eggs can be a little risky, or at least leave you weary -- especially if you are pregnant. Babycenter.com advises pregnant women to steer clear of home or restaurant-made items with raw eggs -- which means no eggnog. However, they also say that it’s probably okay to drink store-bought versions, because they contain pasteurized eggs. But why drink store-bought versions when making it yourself is that much more fun, healthy, and safe? This recipe contains no eggs or animal products at all, making it much safer and much healthier. Afterall, who needs added stress for the holiday season?
The base is made from pecans and dates with a bit of spice and molasses for flavor. An optional addition is cashew cream, which is made of just soaked cashews and water. This versatile ingredient is a must for classic holiday meals. You can add it to pumpkin pie filling, make dressings, add it to soups, and of course, make creamy hot drinks! It’s almost impossible to mess up this recipe -- so experiment with different amounts of cashew cream, molasses, and all the other ingredients! You can even add some orange oil or add less sweetener and use it as an alternative milk.
However you make it, this drink will warm you up and put a smile on your face. So go make some and drink it while you cuddle up with a good book or movie. It makes over 5 cups, so there’s plenty to share -- or not!
1 cup pecans
¾ cup medjool dates
4 cups water
1 tablespoon molasses
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
Add everything to a blender and blend until smooth!
Optional: If you want the eggnog more thick and creamy, add ¼ to ⅓ cup cashew cream:
-Soak about 1 cup of cashews overnight or for 6-8 hours.
-Blend in a high speed blender, adding just enough water to make a thick cream (think Greek yogurt consistency).
-Refrigerate extra in an air-tight container. Keeps for about 5 days. You can also freeze it and thaw as needed.
All Original Content. Copyright Athena Byers 2015, All Rights Reserved.