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Spiced Cranberry Nog, Vegan Not-Eggnog Recipe

Sinfully Delicious, Festive, Vegan Holiday Beverage Recipe

Spiced Cranberry Nog

Spiced Cranberry Not-Eggnog: sample recipe from Vegan for the Holidays, by Zel Allen.

Quote from the cookbook: 'This unique vegan take on eggnog recipes unveils a tangy edge and an inviting hue of powder-puff pink, thanks to the cranberries.'

We thought the color was more hot pink, crossed with cinnamon and cream, but we all agreed that this Spiced Cranberry Nog recipe is very tasty. I would never have thought to achieve such deliciousness with cranberries and soy milk!

Total prep & cook time: 15 min

5 Punch Cup Servings

Nutrition Data, 177g Serving: 179 cal, 41g carb, 1g fat, 66mg sodium, 3g fiber, 3g protein, 31g Sugars. Low Sodium, very low Saturated Fat & Cholesterol, good source Manganese. Estimated glycemic load 22

Ingredients:

  • 1 1/2 cups fresh cranberries
  • 2 cups vanilla soy milk
  • 3/4 cup maple syrup
  • 2 tsp gr. cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp gr. allspice
  • 1/4 tsp gr. nutmeg
  • 1/4 tsp gr. cloves
  • 1/8 tsp xanthan gum or guar gum

Directions:

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  1. Put all the ingredients in a blender
  2. Process on high speed for 1 minute, or until the cranberries are completely broken down and the nog becomes thick and creamy
  3. Stop blending occasionally to scrape down the blender jar. Tiny flecks of cranberries may be visible
  4. Pour the nog into a pictcher and refrigerate until ready to serve
  5. Covered and refrigerated, Spiced Cranberry Nog will keep for 3 days

Recipe Tips:

If you can't get fresh cranberries and just happen to have frozen cranberries on hand, we suspect those would work just fine in this recipe.

Same goes for the maple syrup. I used 1/2 cup agave syrup instead. You could also use any kind of granulated sugar.

The recipe comes out very sweet, so feel free to reduce the amount of sweetener by up to 1/2 for a tarter result, or to use stevia instead.

For a thicker nog, try using soy creamer instead of soy milk.

The xanthan or guar gum thickens and stabilizes the mixture. Leave it out if you don't have it or it's not easy to get.

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