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One Eggnog to Rule Them All

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Nov 20, 2015 raw vegan recipes , , 0 Comments

When eggnog hits the shelves, my life gets complex. Do I get the dairy one, which is organic but not grassfed, and has a perfect texture bc of  gums? Or the grassfed one that has no binders and is subsequently too runny? Or the non-dairy one that is as delicious as the branding implies but has multiple gums and binders? And why the *%&$*# do they all have SO MUCH SUGAR, no matter which I pick?

So, it’s DIY time. In the past I’ve made everything from raw vegan nog to eggy custard cream, and I love them all. This morning I decided it was go time, and I wanted a sugar free version that I could use to make a latte out of without starting my day on a sugar high. What I created is therefore paleo, low glycemic, vegan, and  raw if you are using fresh/unpasteurized almond milk.

Secret ingredient: 

artisana




Coconut butter is an awesome ingredient to work with. It’s just ground organic coconut meat, and it makes liquids thicker without having to add more nuts. Sometimes nut milk + nut butter = too much nuttiness, so this gives things a different flavor. Any brand is fine, just make sure to stir well before using because the meat and the oil tend to separate.

 

Ingredients:

3 cups almond milk (either homemade or a fresh / no gums or fillers one, preferably)

1/3 cup coconut butter

1/4 cup Swerve or other erythritol

1 dropper liquid stevia (I used toffee)

dash vanilla

1/4 tsp lecithin, optional, to emulsify

1/8 tsp nutmeg, or more to taste

1/8 tsp turmeric, for color

pinch salt

 

Blend all ingredients until creamy. Shake before using once stored in fridge.

Yield: 4 cups



eggnog