Ingredients:
1 and 1/2 cups of raw almonds, soaked for 8-12 hours
2 cups water
1tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 sea salt
10 drops or 1tsp stevia, can use sweetener of choice, stevia allows for sugar-free recipe (I use Now Better Stevia)
Instructions:
1. Soak almonds for 8-12 hours, I leave them overnight. If you are short on time you can choose to boil the almonds for 10 minutes instead of leave to soak.
Rinse and drain the nuts and add to blender.
2. In blender add 2 cups of water. You can add more water for a lighter constancy or less water for more of a creamier milk, I find this ratio perfectly creamy.
Add spices: cinnamon, nutmeg, cloves, sea salt and stevia to blender.
Blend for 2 minutes on high.
3. In a nut milk bag, cheese cloth or (clean) T-shirt, pour half of nut mixture into and squeeze out the milk. Repeat until you have milk and the excess nut pulp separated. This nut pulp can be used in cookies, smoothies, breads or crackers.
4. Pour EggNog into air tight container, you can add additional nutmeg if you wish. Will keep in the fridge for 3-4 days. Served best on ice with rum ;)
Happy Holidays!
Carmyn
