Let me say this has to be one of the very best Holiday “Eggnog” recipes I’ve ever had! It is so delicious, and created by one of the very best “raw food chefs,” Matthew Kenney, who trained in Paris at the French Culinary Institute and twice nominated as a Rising Star Chef in America by the James Beard Foundation. I highly recommend Kenney’s Everyday Raw, or his most recent, Plant Food and Wine, and you can find both in my new Cook Book collection.
The Holiday ‘Nog Recipe:
½ cup soaked almonds
½ cup soaked cashews
1 ½ cups water
2 tablespoons maple syrup, coconut nectar or agave
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 inch vanilla bean, including pod
1 teaspoon nutritional yeast
1 teaspoon chia seeds or chia flour
pinch of salt
Blend well. Strain or sieve and serve.