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You are here: Home / DESSERT / Nutmeg Eggnot

Nutmeg Eggnot

December 17, 2014 by Ellen Kanner Leave a Comment

To my wonderful readers and supporters —ho, ho, ho and all that. Here’s looking at you.

Nutmeg Eggnot

Raw cashews need to be soaked in advance for at least half an hour. Consider adding bourbon. Otherwise, only a little holiday assembly required.
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Ingredients
  

  • 1 cup raw cashews soaked in water to cover for 30 minutes or more
  • 2 cups almond milk unsweetened
  • 1 seriously grated nutmeg or 1 teaspoon ground, plus a grating for garnish
  • 1 teaspoon cinnamon
  • 1 pinch of cloves
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Instructions
 

  • Drain cashews well.
  • Pour into a blender or food processor and mix for a minute or until nuts form a soft paste.
  • Scrape down the sides, add almond milk, nutmeg, cinnamon, cloves, maple syrup and vanilla.
  • Whizz together for another minute.
  • Pour into glasses and finish with a dash of nutmeg on top. Cheers.

 

dividerEK


dividerEKThank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

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Filed Under: DESSERT, dessert drinks Tagged With: almond milk, cashews, cinnamon, cloves, maple syrup, nutmeg, vanilla

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Ellen Kanner ELLEN KANNER is a soulful vegan writer on food, wellness and sustainability with over 15 years' experience. She's a recipe developer for numerous publications...[Read More] .

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She is available for speaking engagements, consultations, and cooking demonstrations. To book a paid speaking gig, contact her.

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