Maple Chestnut Nog (Vegan)

January 2, 2015 by Hilda 24 Comments

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 @thenovicegardener  and her two co-hosts this week. Mr Fitz @CookingwithMrFitz 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.