This recipe is a delicious plant-based alternative to the original with no processed sugar that’s not only healthier but totally free of any over boiling or curdling fuss!
In a nut(meg) shell, December is short of jingle without eggnog! Simple!
Here, in South Texas, we don flip flops most of winter, upgrade to a pair of socks when the weather calls for it, and super cute fuzzy socks when things get bigger than a warm cup of peppermint cacao can handle! And snow boots? Pfft! They’re more of a dust collector or fashion accessory than utilitarian.
But jingle’s jingle, hot or cold! And this cool holiday treat jingles, even in flip flops, all the way! The use of rolled oats gives it a unique texture and experience for the palate.
It includes only a handful of simple ingredients and whips up rather quickly using a high-power blender. Involves no boiling. Chill time is optional.
Now, please don’t confuse the tour ads making us to be Saguaro and Longhorn decorating folk lacking traditional ornament-laden trees and reindeer! It’s simply that we don’t fit postcard criteria for powdery snow drifts or horse-drawn sleighrides. While indubitably the word “arctic” is readily associated with the yummy non-dairy ice cream before any thoughts of “old northern” come to mind!
Realistically, we absolutely do tradition down here both old world and anew.
It may require the employment of a snow making machine to create a snow (man or angel), regardless it works!
Otherwise, there’s enough berried garland for every Texas mile, bells a tolling, candles a glowing, stockings and tinsel hung with care, and eggnog!
Or “eggnot”, as is the more fitting epithet for what is served in our home considering its absence of egg, dairy or grog. Whether it be my enchanting scratch version or a store-bought find, this plant-based twist on the classic drink is a welcome treat come December.
Here is my scratch version.
It requires only modest elf work and a dash of fun!
Elise’s Herbal Eggnot
(4 Servings)
5Min Prep 5Min Mix (Optional) 30Min Chill
*Requires a high-power blender for intended results.
*Please note to make sure any oats, vanilla extract or vegan butter used are specifically labeled Gluten Free
to achieve true gluten free recipe.
Ingredients
1 cup of rolled oats
(*Rinsed very well and drained to be super clean.
This results in less starch content and goo.)
3 cups filtered water 4 Dates
1 tsp vanilla extract
1/3 cup vegan butter (melted)
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp of cloves
Sprinkle of cinnamon
Instructions
Place (*clean) oats, water, dates and vanilla extract in blender.
Blend for 1-1 ½ minutes making sure oats and dates are nicely pulped.
Let rest for 1 minute.
Add butter, nutmeg, ginger and cloves to the oat mix.
Blend for another 1 ½ minutes. And done!
(Optional) place in refrigerator to chill for 30 minutes. Shake then serve.
*Do not heat. The oat content will produce a significant over-thickening and even a little gooey texture. (Think gooey oatmeal!)
Serve with a sprinkle of cinnamon on top! Enjoy!
Any remaining eggnot can be refrigerated in a covered container for up to a week. *Generally, the oats settle to the bottom upon storing. Shaking before serving will reinvigorate the eggnot closer to original consistency and texture. (Though being refrigerated for any time usually thickens it a bit regardless.)
A simple 30 sec reblend before serving doesn’t hurt either! -Elise’s Adventures In Herbaland
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