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.
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.
Creamy delicious almond butter straight from the Blendtec Twister.
1 cup dry almonds
1 tbsp coconut oil
pinch of sea salt
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.
Twist until smooth.
Store in an airtight container in your fridge for 2 weeks.
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.