Almond-Oat Nog
Growing up, eggnog was a fixture at Christmas. It was quite the production. It began with a special order to the local dairy for gallons of heavy cream and whole milk to be delivered Christmas week. We stocked up on extra eggs, too, to vigorously whisk into custard. My mother would bring the enormous crystal punch bowl down from the attic. I recall watching as an extravagant amount of white sugar was tipped into the bowl along with generous glugs of rum. There was a heavy-handed use of ground cinnamon and nutmeg, so much so that every sip coated the back of the throat.
At the center of the bowl, our mom placed a brick of ice, gave it a stir with a ladle, and welcomed everyone—even us children—to imbibe. I spent a lot of Christmases drinking that eggnog but, to be honest, I never loved it. This brain-healthier version, however, is just right for my holiday celebrations. It’s rich and creamy without being cloyingly sweet. This makes it refreshing, like something I would drink after a winter hike. I have no problem adding a judicious pour of rum if I want an alcoholic drink, but it’s just as good without.
Add brain-friendly fats with almond milk
Using almond milk as the main ingredient here shifts the fat profile dramatically. While each cup of my family’s eggnog had roughly the same amount of saturated fat as a cheeseburger and fries, the Almond-Oat Nog provides mostly brain-friendly monounsaturated fats. Numerous studies show that that to fend off Alzheimer’s and other types of dementia, one should strive for a diet that is high in brain-friendly fats (the mono- and polyunsaturated ones) and low in saturated fats.
Oats add fiber and flavonoids
Blending a handful of oats with the almond milk transforms the nog into a luxuriously creamy drink. Plus, oats are whole grains—one of the ten brain healthy food groups in the MIND diet study. Whole oats (rolled or old-fashioned oats) provide fiber, an essential element in a brain-healty diet. In addition, oats are one of few dietary sources of avenanthramides—a group of plant phenol alkaloids with potent anti-inflammatory actions that may help prevent heart disease.
This dairy-free nog is low in sugar
Being lower in sugar is a boon for brain health, too, especially in a drink. That’s because your body absorbs sugar more rapidly from a liquid form. Too much sugar over long periods of time contributes to insulin resistance—an environment that invites the pathology of Alzheimer’s disease. Plus, the combination of saturated fat and refined sugar has been shown to be inflammatory to blood vessels.
Use homemade or store-bought almond milk
You can make this the quick-and-easy way with store-bought almond milk, but for an extra-creamy batch, it’s worth making your own almond milk. (Find a tutorial for making it from scratch here; leave out the vanilla, honey, and salt.) Adding oats makes this dairy-free nog luxuriously smooth and frothy. And unlike the overly spiced version I grew up with, just a small sprinkle of freshly ground nutmeg as a final flourish makes each cup festively aromatic without overpowering the almond flavors.
Prep Time | 5 minutes |
Passive Time | 10 minutes |
Servings |
quart
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- 1 quart almond milk (unsweetened unflavored), store-bought or homemade
- ½ cup oats old-fashioned or quick
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg plus more for serving, preferably freshly ground
- ¼ teaspoon ground cardamom
- ¼ teaspoon kosher salt
- ¼ teaspoon pure almond extract optional
- Rum optional
Ingredients
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- Combine almond milk, oats, maple syrup, vanilla, cinnamon, nutmeg, cardamom, salt, and almond extract (if using) in a blender. Pulse for a few seconds to distribute the oats, and let sit for about 10 minutes so that they soften.
- Blend on high until completely smooth and frothy, about 1 minute. To serve warm, pour into a small pot and heat gently over low heat, being careful not to bring to a boil. To serve cold, chill in the refrigerator. Just before serving, sprinkle with more nutmeg. Spike with a dash of rum, if using.
To Store: Store in an airtight container in the refrigerator for up to 4 days. Separation is normal; shake well before serving.
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