Eggnog is a holiday favorite for many. My Mom especially looks forward to this time of year for the family gatherings, but also for the eggnog. But lets face it, the eggnog that you buy from a carton at the grocery store is not the same eggnog my great grandmother use to make from scratch at home. When I looked up the ingredients in one of the more popular eggnog flavored creamers you can buy from almost any market, the ingredients listed are:
CORN SYRUP SOLIDS, HYDROGENATED VEGETABLE OIL (COCONUT AND/OR PALM KERNEL AND/OR SOYBEAN), SODIUM CASEINATE (A MILK DERIVATIVE)**, LESS THAN 2% OF DIPOTASSIUM PHOSPHATE, MONO- AND DIGLYCERIDES, SODIUM ALUMINOSILICATE, ARTIFICIAL FLAVOR, ANNATTO COLOR.
Wow. I don't know about you, but I don't recognize more than half of those ingredients. And if I don't recognize them, it's unlikely that my body will either. And the thing is, making your own eggnog at home from scratch is pretty simple and it tastes SO MUCH BETTER than the chemical storm that's in most processed creamers.
There are a couple things you should consider when buying ingredients to make your own eggnog. First, the eggs. Traditionally, eggnog is made with raw egg yolks. There is nothing wrong with consuming a reasonable amount of raw egg as long as your eggs are coming from a trusted source. You should look for eggs that are organic and from pastured chickens. Second, this recipe calls for coconut cream. Organic coconut cream can be found at many health food stores or online. My favorite brand is Natural Value because it doesn't have any preservatives in it. The only two ingredients you'll find are organic coconut extract and water.
This recipe also calls for homemade cashew milk. Don't worry. This is really easy to make. You simply soak 1 cup of raw cashews in water for 2 hours. Strain them. Rinse them. Then add them to a powerful blender with 3 cups of filtered water, 2-3 pitted dates and 1 vanilla bean. Blend for 2 minutes and then strain through a nut bag. That's it. If you don't have a nut bag, don't worry. Just leave out the dates and vanilla bean OR just skip that last step. As long as you have a powerful blender, the dates and vanilla bean will pulverize completely and you wont even notice they're there! If anything, they'll help thicken your milk a little bit more. If you want more details on how to make cashew cream (you can add more water to turn it into cashew milk, go HERE).
So...if you're ready to spend 30 minutes in the kitchen to make an amazing homemade eggnog from scratch, that is dairy free AND full of nutrient dense ingredients that will actually nourish your body, here you go!