Not sure if you’re feeling it?
Wait until you take a sip of this homemade holiday bevy! And if you’re still not convinced, perhaps a little rum might help (or mom’s famous shortbread cookies).
While some of us are positively turned off by the thought of drinking egg yolks, others merrily enjoy it as a traditional festive drink. According to culinary historians, eggnog has evolved from the medieval British “posset” (a creamy ale-like beverage). Apparently monks drank it with eggs and figs. And nog is short for noggin – a wooden cup. Who knew?
Grocery store eggnog is too rich and sugar-laden for my blood, so I decided to venture into the dairy-free, refined sugar-free ‘noel nog’.
Inspired by the brilliant Chef Andrea Potter (my cooking instructor from nutrition school), here’s a fresh take on tradition…
Holiday Hemp Nog
Adapted from Rooted Nutrition
Makes about 2 servings
2 cups unsweetened hemp, almond or coconut milk (or your favourite nut milk)
1 banana (frozen makes it creamier)
2 dates, pitted and soaked
2-3 tbsp hemp hearts
1 tbsp cinnamon
1 tsp pure vanilla extract (or vanilla bean)
1/2 tsp nutmeg
1/2 tsp turmeric
- In a high speed blender, blend the nut milk, banana and dates. Next, blend in the hemp hearts, vanilla, cinnamon, nutmeg and turmeric. Option to add ice if a cooler frothy consistency is desired.
- Share with friends and family.
Nutrition facts per serving: approx. 22 grams carbohydrate, 4 grams fiber, 7 grams protein and 8 grams fat.
Cheers to a healthy holiday ❤