Nut Nog Variation
This is a variation on the earlier nut nog recipe, from the same Raw Food Talk thread.
Hi everyone, I made the nut nog with a few modifications, and it turned out DELICIOUS. Even the most skeptical non-raw people said it was good. My 14yo son did say it tasted NOTHING like real egg nog, while my oldest daughter said it tasted JUST like eggnog….so take your pick. The chia seeds made it the perfect thickness too.
Serving size: 1 cup
Number of servings: 6
6 cups of Rich Almond Milk, (see below)
1 cup dates, soaked
1/4 cup chia seeds, ground in coffee grinder
2 tsp. non-alcohol vanilla
1 tsp nutmeg
1/2 tsp. cinnamon
1/2 tsp. turmeric I didn’t have this, so my nog wasn’t nice and yellow, but it tasted good)
Blend all of the ingredients until smooth. Chill well before serving. Dust with additional nutmeg
Rich Almond Milk
4 cups almonds, soaked (2 1/2 cups before soaking 8 hours)
6 cups purified water
Blend the almonds and the water in a high-speed blender* on high speed until smooth
and strain through a nut milk bag or a knee-high panty hose.
Raw Mango Nog
More nogs! :-)
From Raw Food Talk.
1 cup almond milk
1 cup chopped mango
1” of vanilla bean (seeds only)
pinch of cardamom
pinch of cinnamon
Blend and dust with fresh grate of nutmeg.
Raw Persimmon Nog
I’m guessing they mean Hachiya-style persimmons (the kind that get soft and pudding-like when ripe), not Fuji-like (which stay crisp when ripe). Still, it would be worth trying with both varieties.
From the same Raw Food Talk thread.
Yummy Persimmon Nog! posted by Lauraw
Persimmons are still in season and on sale where I live, so I wanted to share this yummy twist on a holiday favorite. The persimmons give this nog an indescribably thick, creamy texture…and the nog is a beautiful shade of light coral. Adapted from John Larsen’s Persimmon Nog recipe, page 148, The Complete Book of Raw Food (Thanks, John!):
2 Cups almonds, soaked
3 Cups purified water
Blend the above in a blender to make almond milk (strain through fine mesh, saving the pulp for other recipes). Pour the milk back into the blender and add:
6 dates, pits removed (I like to soak them and remove the skins, too)
3 ripe persimmons, peeled and seeded (Be SURE to peel them!!! Seeding, IMO is optional; I didn’t do it.)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cardamom
dash or two of sea salt (to taste)
agave nectar, honey, or more dates (to taste)
Blend for 30 seconds. Taste and adjust saltiness and sweetness as needed. Makes enough for 2-4 people, depending on your portion size. I like to serve it chilled or over ice. Cheers!
[I’ve made this and have to say it’s really awesome! (I haven’t tried it yet, but there was also a suggestion to use the meat and water of a Thia coconut (young coconut), blended up instead of the nut milk).]
Raw Nut Nog
Eggnog has always been one of my favorite aspects of the winter holidays. Bring on the raw vegan versions!
From Raw Food Talk.
4 cups of Rich Almond Milk, (see below)
½ cup agave syrup
1 tsp. non-alcohol vanilla
½ tsp nutmeg
¼ tsp. cinnamon
¼ tsp. turmeric
Blend all of the ingredients until smooth. Chill well before serving.
Rich Almond Milk
2 cups almonds, soaked (1¼ cups before soaking 8 hours)
3 cups purified water
Blend the almonds and the water in a high-speed blender* on high speed until smooth and strain through a nut milk bag or a knee-high panty hose.
It’s that time of year… This might be nicer with hemp oil or something more neutral-tasting than olive oil (although according to the comments, you can’t taste the olive oil.) From Raw Food Talk.
2 cups almond milk
5 medjool dates (pitted)
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
2” vanilla bean or 2 tsp vanilla extract
1 T olive oil (optional, but makes it taste about 10 times richer, like an egg nog)
dash of sea salt
Dash of nutmeg on top
You can turn it into a milkshake, by adding 1/2 cup of ice.
I sometimes use less vanilla depending on the type of vanilla bean I am using. and I also varry the spice depending on the strength of the spice, if you add ice to it, you need to up the spices to counter act the numbness your tongue will have, which causes you not to taste as keenly.
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