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December 24, 2015

Something in the soak, the whir, the whirlpool of nuts becoming pulp becoming liquid, the pour, the strain, the squeeze, the drip, the taste, the flavoring. Something in the delicate flavor of the nut, its inner self exposed, the outer casing discarded, the nut denuded, pure, ready. Something about all this is why I love nut milks. And, for the holidays, this vegan pecan eggnog.

Though you could absolutely serve this chilled and spiked, I love it as a warming winter steamer (spiked or otherwise) to fend off the winter winds—a real phenomena that is actually happening now in LA, where it’s been colder on some days than it is in Manhattan. I’ve taken to whipping up warm mugs of this vegan nog at all times of day. You, too, may find yourself so inclined if your insulation-less Los Angeles apartment has become something akin to an icebox in which you are surviving by the good graces of your winter parkas.**I made a pact with myself that I would not complain about the cold after all the whining that happened in this summer’s heatwave; thereby I resist labeling above commentary a complaint. Instead, let us merely call it a descriptive winter prose poem.

I first discovered pecan milk last year, when I made it to top off a bowl of oatmeal with rosemary caramelized apples (DROOL). And then I wanted it again and again. It’s a particularly luscious nut milk, and one that lends itself perfectly to dressing up as eggnog.

I completed the disguise by adding nutmeg, vanilla bean, cinnamon, and maple syrup, and gave the whole shebang an extra sexy whirl in the Vitamix for premium foamage. The spices bring extra fragrance, culinary comfort, immune support, and digestive oomph, so you can indulge and still feel ready to rumble.

This makes the perfect Christmas Eve, Christmas morning, and Christmas any-time-of-day treat, and you can easily expand the recipe to quench a crowd.

Happy, happy holidays, loves!

Get the recipe for these vegan Pecan Eggnog Steamers on this week’s Intuitive Eating with Kale & Caramel.

PECAN EGGNOG STEAMERS (VEGAN).

Print Recipe

Servings 2

Ingredients

3/4 cup raw pecans halves or pieces
3 cups warm water
2 1/2 tablespoons maple syrup
2 teaspoons raw coconut oil
1/4 teaspoon sea salt
1/4 teaspoon nutmeg + more for garnish
1/4 teaspoon vanilla extract
1/8 teaspoon allspice
bourbon optional

Instructions

Soak pecans overnight in pure water (optional, but makes for a slightly smoother milk). After at least 3-5 hours soaking, drain soak water.
Blend soaked pecans with 3 cups warm water in high power blender. Pour through a nut milk bag or cheesecloth, straining out any remaining solids.
Return strained pecan milk to blender and add maple syrup, coconut oil, sea salt, nutmeg, vanilla, and allspice. Blend on high until frothy and steaming, then serve, topped with an extra pinch of nutmeg.
Optional: Add bourbon for a delicious warm cocktail.