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.
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.
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)
1/4 tsp lecithin, optional, to emulsify
1/8 tsp nutmeg, or more to taste
1/8 tsp turmeric, for color
Blend all ingredients until creamy. Shake before using once stored in fridge.
Yield: 4 cups