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Feel virtuous with a clean holiday drink full of creamy coconut milk that tastes just as festive as the original classic.
There are so many wonderful things about the holidays in the Hudson Valley. Local Christmas trees? Check. Holiday happenings galore? You bet. Arguably the most scrumptious part of the season, however, are the seasonal eating selections in the region.
The only bummer is the fact that such treats are, dare we say, not the healthiest of options. Fortunately, Woodstock Farm Sanctuary saves the day with two nutritious takes on everyone’s favorite holiday drink. Try the Hudson Valley hotspot’s vegan renditions of classic eggnog and prepare to be amazed. Not only are they better for you, but they taste so good you’ll never miss the original.
Coconut Vegan ‘Nog
Ingredients:
1 cup soaked raw cashews
2 cups unsweetened almond or coconut milk
1 and 1/2 cans of coconut cream
4 tbs maple syrup (or to taste)
1 tbs vanilla extract
2 tbs lemon juice
2 tsp cinnamon
2 tsp nutmeg
1 tsp clove
1/4 tsp salt
3-4 tbs dark rum/bourbon
Method:
Soak cashews overnight or add boiling water for 30 minutes.
Add soaked cashews and almond/coconut milk to a blender or food processor and blend until creamy.
Add all other ingredients to cashew cream and blend until combined.
Serve warm with cinnamon sprinkled on top and a star anise for added cuteness.
Vegan eggnog is delicious and easy to make. Photo courtesy of Woodstock Farm Sanctuary
Cranberry Vegan ‘Nog
Ingredients:
1 cup soaked raw cashews
2 cups unsweetened almond or coconut milk
1½ cans of coconut cream
4 tbs maple syrup (or to taste)
1 tbs vanilla extract
¾ cup cranberry juice
1 tbs cinnamon
Method:
Same as Coconut ‘Nog — replace star anise with raw cranberries as garnish.
By the way, if you consider yourself a connoisseur of all things eggnog, be sure to check out our roundup of eggnog-flavored treats in the Hudson Valley via our food-centric sister publication, Valley Table.
Related: 17 Hudson Valley Gift Baskets for the Foodie in Your Life