Best with Private: Organic Beet Juice with a Hint of Ginger

Beet Gingerbread Eggnog

Prep Time: 10 minutes (Inactive Time: 4 hours) Servings: 4 servings

What to do

  1. Place the raw cashews in a bowl and cover with water so that cashews are fully submerged. Soak at least 4 hours (up to 8). Drain cashews and place them in a high-powered blender.
  2. Add the remaining ingredients to the blender and blend on high for 3 minutes, or until eggnog is creamy and the cashews have been completely blended. Taste eggnog for flavor and add more nutmeg, cinnamon, or dates to taste.
  3. Chop up a candy cane for rimming two glasses. Run a damp paper towel around the rim of two glasses and dip in the chopped candy cane.
  4. Pour eggnog into the candy cane-rimmed glasses and enjoy! Note: eggnog can be served hot or cold.

**Leftovers can be stored in a sealed jar in the refrigerator for up to 5 days.


What you’ll Need

  • 1 cup raw cashews, soaked 4 hours
  • 2 ½ cups unsweetened almond milk
  • ½ cup Love Beets Hint of Ginger Beet Juice
  • 1 tsp pure vanilla extract
  • 6 medjool dates, pitted
  • 2 Tbsp molasses
  • 1 tsp ground nutmeg
  • ½ tsp ground cinnamon
  • Pinch sea salt
  • 3 to 4.5 ounces brandy, optional

For Serving:

  • 2 candy canes, chopped