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Almond Cinnamon Holiday Nog

 

Around here, the next couple of weeks are all about helping to make your holidays healthier and more delicious than you ever thought possible!

Eggnog is a typical holiday beverage comprised mainly of milk or cream, eggs and sugar -- and then often a healthy dollop of booze. I always thought eggnog was gross, but it recently became even more barftastic when I heard it referred to as... wait for it... "Egg Milk Punch." Eeeeewww! Right?

I'm sorry, but "egg milk punch" brings to mind images of oozeyness that just don't tickle my tastebuds.

What we usually love about egg nog isn't even the egg bit or the nog bit, but the creamy warmth, combined with the winter warming spices of cinnamon and nutmeg.

Recently, I've been playing around with my brand new Blendtec Stealth, a holiday gift from my dear generous friends at Blendtec and so far this blender has inspired many a wonderous things.

My first set of experimentations was in exploring all sorts of new and awesome nut and seed milk variations which inspired this cheap and cheerful Milk It guide.

One of the recipes in that guide is my chai oat milk, which has become the base of so many amazing winter shakes, including my brand shiny new winter staple. Its December name is Almond Cinnamon Holiday Nog, and the rest of the year we're going to call it Almond Cinnamon Date Smoothie.

Chai Almond Milk

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Yield: 4 cups

Spicy holiday magic in every chai-filled sip!

Ingredients
  • 1 cup almonds
  • 4 cups water
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp coriander seeds
  • ½ tsp grated nutmeg
  • honey or dates to sweeten

Make It Like So
  1. Place all ingredients into your blender and blend until smooth.
  2. Pour through fine mesh strainer or nut sack.
  3. Store in mason jar for 3-4 days.
  4. Can be heated over stove for a warm delight!

 

Homemade Almond Butter

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Yield: ½ cup

Creamy delicious almond butter straight from the Blendtec Twister.

Ingredients
  • 1 cup dry almonds
  • 1 tbsp coconut oil
  • pinch of sea salt

Make It Like So
  1. Place all ingredients into your Blendtec Twister and blend on high while turning the twister counter-clockwise. This will heat up quite quickly, so you may need to stop part way, clean down the sides and let it cool a little.
  2. Twist until smooth.
  3. Store in an airtight container in your fridge for 2 weeks.
  4. You can also do this in your food processor, but I have to say, I have never gotten a consistency quite so smooth any other way.

 

Almond Cinnamon Date Smoothie

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Yield: 1

Smooth, frothy and festive. Also known as Almond Cinnamon Holiday Nog

Ingredients
  • 1 cup Morning Chai Oat Milk from Milk It OR Chai Almond Milk (see below)
  • 1 tbsp almond butter (or make your own in the Blendtec Twister, see below)
  • 2 medjool dates
  • 1 scoop Vanilla Sunwarrior protein powder
  • 1 tsp organic fair trade coffee or 6-7 coffee beans
  • ½ tsp turmeric
  • 1 tsp maca (optional)
  • 4 ice cubes

Make It Like So
  1. Place all ingredients in blender and blend until smooth and frothy.

PLEASE SHARE YOUR BEST HEALTHY HOLIDAY RECIPE CREATIONS WITH ME BELOW OR OVER ON INSTAGRAM WITH #UNDIET!

6 Responses to “Almond Cinnamon Holiday Nog”

  1. Amanda said…
    Even worse then egg milk punch - chicken milk! My man loves eggnog, I think it's the worst!
  2. Noel said…
    I made my first batch of almond milk this week and my fiancé and I are in love! He said its a million times better than the store-bought kind and I agree. We were missing some of the ingredients, but your almond milk recipe with cinnamon, nutmeg, and fresh maple syrup was pretty festive!
  3. […] Chai Spiced Almond Milk Inspired by To Her Core and Meghan Telpner […]
  4. wlodarcj said…
    I made this today with the Morning Chai Oatmilk - super delicious! And super nourishing with the oats, turmeric, cinnamon, etc. I may have added a splash of rum for some holiday fun, but even without, this is the perfect festive beverage...thanks Meghan for another winner!
  5. Maggie said…
    one word! wow! (well maybe two) delicious!
  6. bagur said…
    I have a question! to make the almond butter, can I activate and let dry the almonds first? Or do you do it with raw (not activated) almonds?

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