Low calorie holiday eggnog

suppakana

I didn't make this recipe - found it on teambeachbody.com; I'll have a link at the bottom. I have not tried this yet, but usually the recipes on that website are de-licious.

Ingredients:
4 cups raw almonds
6 cups filtered water
1/3 cup pure maple syrup
1/4 cup raw almond butter
1 1/2 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
2 tsp rum extract (or to taste)**

Prep:
1. Soak almonds overnight in water.
2. Rinse and drain soaked almonds.
3. Place soaked almonds and 6 cups of filtered water in blender or food processor (may need to do in 2 batches). Blend on highest speed for 1 to 2 minutes.
4. Strain milk through a fine mesh strainer or cheese cloth; discard solids.*
5. Place almond milk back into blender; add almond butter, vanilla, cinnamon, nutmeg, and cloves.
6. Blend for 30 seconds; pour into large pitcher with cover.
7. Cover and refrigerate until cold.

Tips:
1. *Solids can be dried out in the oven at a low temperature (225° F) and used as almond flour in baking recipes.
2. **You can hold off on the rum extract if you think the kids won't like it, and then add a few drops to your individual glass of eggnog.
3. Vegan eggnog can be stored in the refrigerator for 3 to 4 days.

Nutritional Information per serving:
Calories: 149
Fat: 8g
Sodium: 150mg
Carbohydrate: 16g
Fiber: 2g
Sugar: 13g
Protein: 4g


http://www.teambeachbody.com/eat-smart/recipe/-/rcp/330915857

MizTerry

When I win my millions, I am hiring someone to make me food.

colortheworld

But there's no eggs in the eggnog!!!!!!! :sad:

Hmm... I have unsweetened almond milk, maple flavored almond butter, and all the spices... Hmm...