Eggnog, a healthier version

Traditional EGGNOG is festive and delicious but has a few downfalls. First, who really feels good after drinking it? There’s a lot more sugar and saturated fat than I want to think about. Most eggnog you probably don’t want to drink within thirty days of doing bloodwork for your doctor. Then, there’s the added egg, most of the time raw, which makes me nervous. Lastly, most recipes require several steps beyond simple mixing, blending and refrigerating. This is a healthier recipe that successfully mimics the flavor and consistency of eggnog and only takes ten minutes to prepare. I used almond milk instead of coconut milk and it was delicious. To me, it’s worth picking up the one or two items at the grocery store that you might not have on hand.

Oat milk and either coconut milk or almond milk provide a nog-like base for darkish rum. The pitted medjool dates add a soft sweetness which are then perked up with spices. Two serving-sizes are listed below: Individual serving of 2, and multiple servings as a punch (original published version).

Serving size: 2 (amended recipe for 2)

1 part = 1.5 oz (or 1 jigger)

• 3.5 parts oat milk
• 1 part Coconut milk (or almond milk)
• 1 part dark or gold rum
• 1/8 teaspoon (1 sprinkle) powdered cinnamon
• 1/4 teaspoon nutmeg
• 1 pinch Himalayan sea salt
• 2 pitted Medjool dates
• 1/4 teaspoon vanilla extract
• 1 pinch Chinese five spice (optional)

Add elements to a blender and mix until dates are suitably ground. Recommended to pour into a container and refrigerate overnight. If drinking immediately, pour into a glass with ice.

Comments: I recommend Myer’s Dark rum, although I’ve used a 5-year aged gold rum from Grande Reserve called Plantation Rum, which worked fine. I also recommend putting the refrigerated mix in the freezer for 12-15 minutes just before drinking.

Multiple Servings – Punch (original published recipe)

• 3 1/2 cups oat milk
• 1/2 cup coconut milk
• 1/2 cup dark rum
• 1/4 teaspoon powdered cinnamon
• 1 teaspoon freshly grated nutmeg
• 1 pinch of Chinese five spice
• 1 pinch Himalayan sea salt
• 1/2 cup pitted Medjool dates
• 1 teaspoon vanilla extract

Origin of traditional eggnog: 1775. Did they know what cholesterol was back then? Maybe not.