By Choices Holistic Nutritionist Elizabeth Whalley, RHN
Drain cashews and combine in a high-speed blender along just 3/4 cup of water with the rest of the ingredients.
Blend until smooth. Adjust water to your desired thickness.
Don’t have a high speed blender? Filter your nog through 4 layers of cheese cloth before serving for a smoother consistency. Keeps in the fridge for 2-3 days.
Unlike most eggnogs and their plant-based counter parts, this recipe is full of healthy fats, fibre and health-promoting spices.
Did you know that thickeners like carrageenan, found in regular and plant-based nogs alike, can cause inflammation in the digestive tract? Make your gut happy with this homemade nog that features anti-inflammatory spices like cinnamon and turmeric.