Along the Grapevine

Maple Chestnut Nog (Vegan)



This is the time of year when we really can make the most of the maple syrup we made in the spring. Not much of it gets used during the summer months, so I find I still have a good reserve to experiment with. Of course, there are always the tried and true recipes, but using it as a sweetener for much more than baking and pancakes/waffles has become one of my favourite challenges during the winter months.

So for this first Fiesta Friday of 2015, I am bringing a vegan version of egg nog to drink a toast to all my friends at this event – especially to the ever gracious hostess, Angie @thenovicegardenerย  and her two co-hosts this week.ย Mr Fitz @CookingwithMrFitzย and Kaila @GF Life 24/7.

I often choose to pair maple with walnuts – an easy match for so many recipes. For a change, I used chestnuts. They are rich and creamy, and I believe the sweetest of all the nuts. They are no longer grown in this area, and it is difficult to find really good ones, but I made use of what I was able to find. A vegan milk, such as almond, a hint of spice, maple syrup and possibly a splash of dark rum make this a wonderful alternative to the traditional drink.


If you don’t have fresh chestnuts available, you might find tinned chestnut puree in specialty shops, or use unsalted cashews in their place.

If using fresh chestnuts, you will need to roast them first. Simply score a cross with the end of a sharp knife through the shell on the flat side. Roast them in the oven at 350 for about 45 minutes, until the nut feels soft when pierced with a knife. Allow to cool and peel off the outer shell. Pour boiling water over the nuts and leave for a couple of minutes. Cool under cold water, and the papery layer under the shell should slip off easily. Then chop and measure.

For this recipe, I used 3/4 a cup of chestnuts, hot water to cover, 2 cups of almond milk, two Tbsp maple syrup and 2 Tbsp of dark rum. This last ingredient can be omitted, in which case you might want a bit more syrup to taste.

Once chestnut mixture has cooled, put everything in the blender and process until it is completely smooth. Chill and pour in glasses. Sprinkle a little nutmeg on top.



Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

24 thoughts on “Maple Chestnut Nog (Vegan)

  1. that reads wonderful Hilda! just perfect for FF49!


  2. Pingback: Fiesta Friday #49 | The Novice Gardener

  3. Love all your unusual and healthy creations Hilda… This looks a treat! Happy New Year!


  4. I have never been totally convinced by eggnog, but I like the sound of what you have going in here. I love chestnuts – just a tip, what I have found I can get relatively easily is vacuum packed cooked chestnuts that work pretty well in most cases.


    • I have seen those packed chestnuts, but not for a long time, and had forgotten about them. Thanks for the reminder. They are much easier than the peeling process.


  5. Oh my goodness, Hilda! This just looks so delicious! Happy New Year to you! I am looking forward to all of your beautiful creations in 2015!


  6. I love your eggnog recipe – the traditional is too sweet for me and this is one I would enjoy. Love maple in anything ๐Ÿ™‚


  7. Cheers for a Happy Delicous CreTive New Year Hilda! Always look forward to reading you.


  8. What a wonderful way to toast the new year! I’ll take mine with a bit of rum. ๐Ÿ™‚


  9. Oh wow Hilda! What a fabulous drink!! Happy 2015!


  10. Tasted this at Hilda’s. Amazing.
    Happy New Year


  11. I love the use of chestnuts in this, it looks absolutely delicious!


  12. Love your unusual creations and this looks lovely…. happy new year..!


  13. Sounds like a delicious drink.

    And I see that you make your own maple syrup. Congrats, Hilda.
    We used to collect the sap and boil it down, but it took a lot of sap to get the syrup and we stopped. do you have an outside fire, or do you boil it down indoors?


    • We boil it outdoors – last year in the entrance to our garage to protect us from the wind, but this year part of the new wood shed is dedicated to the task. Indoors is next to impossible as you end up with a sticky ceiling. I really look forward to doing it again this year, and hope to find some other kinds of sap to work with – it doesn’t always have to be sugar maple.

      Liked by 1 person

      • Please update us with whatever you do on this front. What other trees would you tap?

        One day when we walked way down into the woods at the bottom of my husband’s family’s large farm, we discovered the ruins of an old shack, which we knew to be the maple sugar shack. Trees had grown up around it, but when built, it must have been quite sturdy.


  14. i love your creations !! โค Hugs !
    Happy 2015 ๐Ÿ™‚


  15. Vegan egg nog!!!!! This is fantastic, Hilda ๐Ÿ™‚


  16. This looks amazing, Hilda. ๐Ÿ™‚ Happy 2015!


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