Ho ho ho and a bottle of eggnog (…and rum?)

Eggnog. Either you love it or you hate it, or… it hates you, and you’re just one of the 60%-70% of people on the planet that cannot tolerate dairy for one reason or another. There’s good news though, for all you eggnog lover’s out there… There IS a dairy free (and egg free) solution! It’s still creamy, it’s still thick, and it’s definitely not lacking in those holiday spices you know and love. You may have noticed that there have been quite a bit of “treats” on the blog lately and for good reason. I generally tend to follow the 80/20 rule, and especially around this time of year, I don’t like to feel as though I'm “missing out”. So, if I can replace the typical holiday treats with more nutrient dense, good quality, whole-foods based ingredients, not only is the FOMO gone, but it’s actually something I can feel good about eating, and STILL feel good after I eat (or drink) it.

Coconut Cream contains Lauric and Capryllic acid, which helps fight the bad gut bacteria (candida). The body can convert coconut’s lauric acid specifically, into an antiviral and antibacterial substance called monolaurin, making it beneficial for immunity among many other things. Coconut cream is a rich source of B vitamins, vitamin C, vitamin E and the essential minerals iron, selenium, sodium, calcium, magnesium and phosphorus. B vitamins help form red blood cells and help to turn calories from food into usable energy. Vitamins C and E are both antioxidants: C encourages tissue growth and repair, and E protects healthy tissues from free radical damage. It also contains MCT oils which have been shown can offer neuroprotective benefits for a wide range of diseases including dementia, Alzheimer’s, Parkinson’s, stroke, epilepsy, and traumatic brain injury (1)

Raw Cashews are high in Copper for Antioxidant Defenses, Energy Production, Bones and Blood Vessel integrity. Numerous health problems can develop when copper intake is inadequate, including iron deficiency anemia, ruptured blood vessels, osteoporosis, joint problems such as rheumatoid arthritis, brain disturbances, elevated LDL (bad) cholesterol and reduced HDL (good) cholesterol levels, irregular heartbeat, and increased susceptibility to infections. (2)

Yacon syrup is made from yacon root. It is considered to be the richest available source of fructooligosaccharides (FOS) which also include inulin, Yacon is a type of sugar that is not absorbed by the body but feeds the friendly bacteria in the digestive system, including lactobacillus and bifidobacteria. These friendly bacteria are essential for maintaining good health, as they offer protection from toxic bacteria. Since FOS is not digested by the body, these sugars do not raise blood glucose levels. Yacon may help maintain healthy blood pressure, cholesterol levels and blood flow. It may also promote healthy blood sugar levels and intestinal flora. It tastes like a mixture between apples and watermelon. This also a GREAT alternative to sugar and sugar free substitutes!

Recipe Notes

Soak cashews in hot water for at least 2 hours, or overnight, if you don’t have a high speed blender.
If you can’t find yacon syrup, you can order it here, or you can use date paste, maple syrup or honey.