Eggnog, Upleveled – CAP Beauty

Eat + Drink

Eggnog, Upleveled

December 16, 2016by

cap

staff

Photography by

john

von

pamer

CAP Beauty’s take on a winter weather classic, this eggnog is a mainstay at our holiday table. Packed with healthy fats and warming spices, this nutrient laced treat is guaranteed to please.

EGGNOG, UPLEVELED

by Mary Ellen Amato

1 cup unsweetened coconut flakes

1/2 cup sunflower seeds

1/2 cup gluten free whole rolled oats

4 dates, pitted

3 cups water

2 teaspoons vanilla extract

1 tablespoon tocos

1/4 cup maple syrup

1/2 teaspoon nutmeg, freshly grated

1/2 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/2 teaspoon [sea salt](/content/products/pink-mountain-salt "salt"/index.html)

1 tablespoon [coconut butter](/content/products/the-coconut-butter "coconut butter"/index.html)

Rinse sunflower seeds and oats thoroughly under cold water, then combine them with the coconut flakes, dates and water. Let soak for at least an hour. Place these ingredients in high-speed blender, and process until completely smooth, about 1 minute. Using a nut milk bag or cheesecloth, strain mixture into a bowl. Make sure to squeeze out any excess liquid. Discard the pulp or reserve for another use.

Once the milk is completely strained, add all of the remaining ingredients except for the coconut butter. Taste for seasoning, add more of the spices to your liking.

When ready to serve, gently warm milk in a small saucepan and whisk in the coconut butter. Pour into small glasses and grate some additional nutmeg on top.

Enjoy!

As an alternative, you can also throw in some [fennel](/content/products/fragrant-fennel-seeds "fennel"/index.html), [black pepper](/content/products/aranya-pepper "pepper"/index.html) , and ginger for a chai-style eggnog, or some [turmeric](/content/products/lakadong-turmeric "turmeric"/index.html) for a golden eggnog.

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