Nut Nog

Its December people. And well, I can’t let this first week go by without at least getting something festive AND healthy up here.

I know, I know, I calmed you with the Kale. But seriously people, Chris Kringle is coming and he wants some completely plant based nut nog beside his cookies. So jump on it yo!

This is creamy, divine, luxurious and sinful if adding your favourite boooze. I mean really, I know you are going to do it. Why don’t we just playfully accept. At least with this beautiful plant based version you are getting tons of nutrients. Oh yes, wayyyy more calcium than your Dairy versions. Almonds contain embarrassingly amounts more than our former glasses of milk. And the best part, refined sugar free and you would never even notice.

Why drink this? Because its Christmas, and its a healthy alternative to staying festive and jolly whilst giving Santa healthy bones, magnesium to calm his nerves, and a warm heart which lets face it, is all we can really ever hope for.

RECIPE

INGREDIENTS

• 1 cup Cashews
• 1 cup Hazelnuts
• 3.5 cups Filtered Water
• 1 tsp Vanilla extract*
• 4 pitted medjool Dates
• 2.5 tsp Cinnamon*
• 1 tsp Nutmeg*
• 1/2 tsp Himalayan Salt

*When focusing on simple and bold spices, think quality. So when you buy your spices, but fresh nutmeg and grate yourself, and as for cinnamon, look for “true Cinnamon” as it is often labelled. You are ensuring the real deal, better flavour and purer medicinal properties that any spice has to offer.

METHOD

Do your Prep: Soak your nuts for at least 2 hours, preferably more. If you can remember the night before, even better

When ready, rinse off your nuts in a strainer and add to your blender/Vitamix.

Add in remaining ingredients and blend until smooth.

Taste and adjust flavouring to your liking.

Refridgerate and serve on the rocks, straight up, or with a little wobble 😉