After a slow start…I am so in holiday mode. Like big time.
Holiday music 24/7.
Annoying everyone with holiday cheer like an elf jacked up on kava kava.
I gave a lot of thought to the recipes I wanted to share for the holidays. At first, I was going to go with cocktails and cookies. Because, it’s the holidays…and it’s time to party! I am so tired of the media spreading mass shame/hysteria about holiday feasts. So many traditions have feasts around the close of the calendar year and that tells me that the universe wants you to have a good time this month.
However, the truth is, I won’t be doing a ton of typical indulging as I’m still trying to recover from my recent tummy trouble flare up. A few treats (okay, wine and bread) during my business trip last week really hindered my progress. So I’m sharing something I will really be eating and drinking a lot of!
Enter my spiced almond mylk. One of the things I mentioned in my healthy holiday post is that much of the holidays revolve around certain core flavours – which have nothing to do with sugar and junk. For me, the scent of holiday spices is all I need to feel festive, STAT.
So I loaded up this creamy, lightly sweet almond mylk with my favourite holiday spices. You can drink this all day long and feel good. Like really good. It won’t leave you eggnog-level lethargic, so you will have all the energy you need to get out there and ski, skate and build those snow humans with aplomb.
I won’t call it a nog, because almond mylk and egg nog taste nothing alike…except for the nutmeg. However, if you wished to pour a dollop of rum or bourbon (my fave!) into this drink, it wouldn’t be a bad idea. Cheers!

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Spiced Holiday Almond Mylk

Great non-dairy milk alternative with all of the festive spices! Super creamy, light and sweet!
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Ingredients

  • 10 medjool or deglet noor dates,, soaked for at least 1 hour in hot water and drained
  • 3 cups water
  • 1 cup raw almonds, soaked for at least four hours and rinsed well
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon clove
  • 1/8 teaspoon cardamom
  • pinch salt

Instructions 

  • Place all ingredients in high speed blender and blend until
    very smooth.
  • In two or three batches, strain nut mylk over a bowl, using
    a nut mylk bag or old t-shirt, and squeeze all the liquid out of the
    pulp. Pour into a resealable and refrigerate for up to five days.
  • You can save the pulp...it's essentially almond meal...for baking or stirring into oatmeal!

Photo Credit: Melissa Quantz