Lactose intolerant folks and vegans especially love this homemade nut nog. Made from soaked almonds and sweetened with dates, it’ll put everyone in the holiday spirit. If you don’t have cheesecloth to strain out the nuts, use a thin, “flour sack” towel. Feel free to add a dash of rum if you’re celebrating.
Active time: 15 minutes Total time: 1–3 hours
Lactose-Free Homemade Almond Nog Ingredients Directions Place the nuts and dates in a large bowl. Add the boiling water and let the mixture steep at room temperature for at least 1 hour and up to 3 hours. Put the soaking water, almonds and dates in a blender and puree until smooth, about 1 minute. You may need to do this in batches depending on the size of your blender. Dampen a double layer of cheesecloth or a thin kitchen towel and ring it out well. Line a medium sieve with the cheesecloth or towel and place it over a medium mixing bowl. Pour the nut milk mixture into the cloth-lined sieve, gather up the ends, and twist to create a beggar’s purse. Gently squeeze the bundle to express the liquid into the sieve and bowl below, you should have about 7 cups. Transfer the mixture to a small pitcher. Add the extract, nutmeg and cinnamon, and stir to combine. Serve over ice or cover and refrigerate for up to 2 weeks. Whisk well before serving. Serves: 8 | Serving Size: Scant 3/4 cup (177ml) Nutrition (per serving): Calories: 85; Total Fat: 3g; Saturated Fat: 0g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 131mg; Carbohydrate: 14g; Dietary Fiber: 2g; Sugar: 12g; Protein: 1g
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