• Vegan Eggnog

    Vegan Eggnog  
    Serves 6

    3 cups almonds
    4 cups water
    1 tablespoon vanilla extract
    2 tablespoons agave nectar
    2 tablespoons yacón syrup
    2 teaspoons ground nutmeg, plus a pinch for garnish
    1/4 teaspoon ground cinnamon
    Pinch ground cloves

    1. Place almonds in a large bowl with enough water to cover. Soak overnight.
    2. Discard soaking water, and rinse almonds in a strainer or bowl repeatedly until water is clear.
    3. Place almonds and 4 cups water in a food processor and blend on high speed for 90 seconds.
    4. Strain through a fine mesh bag or cheesecloth, discard solids.
    5. Place liquid almond milk in a 1/2-gallon mason jar; add vanilla, agave, yacón, nutmeg, cinnamon, and cloves. Shake well.  Refrigerate until cold and serve with additional nutmeg for garnish.

    Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, An imprint of the Crown Publishing Group, Berkeley, CA.