More tradition-rewriting. My grandmother used to make legit, oldskool eggnog on Christmas Day, with raw eggs. She beat it with the rotary beater she had since she and my grandfather got married. I didn’t ask if she made it this year. It finally hit me when surfing Pinterest this week that I should use those two cups of cashews soaking in the back of the fridge (I had intended to use them for Berry Swirl Cheezecake) for some vegan nog.
Similar to The Whole Journey
2 cups raw cashew pieces, soaked overnight and drained
2 cups dates, pitted, soaked overnight and drained
4 cups water
1 teaspoon ground cinnamon
3/4 teaspoon grated nutmeg
1 teaspoon vanilla extract
2 tablespoons rum (for flavor, add more as desired)
In a high-speed blender, blitz everything into creamy oblivion. With a lower-powered machine, blitz in batches and combine in a bowl.
With a side of iPhone. I eat it from a small glass with a spoon because it is t-h-i-c-k.
Another suggestion a friend tried: cut the nog with a little water, cinnamon whiskey (i.e., Fireball), and ice.
Bacardi is vegan according to Barnivore, the authority on the veganinity of alcohol. Rum is gluten-free because it is made from fermented sugarcane.
Made some paleo almond bread tonight to warm up the kitchen and to use up three-month-old almond butter I stashed in the fridge.
Aunt Mary Crea used to serve dates stuffed with peanut butter and rolled in white sugar at her and Uncle Paul’s Christmas Day evening parties. Since I forswore baking cookies this year and didn’t make spaghetti casserole, I had said almond butter in dates for Christmas morning pre-dog-walkies breakfast.