A couple of festive eggnog recipes, suitable for those on a vegan or lactose-free diet!
The first is from Sun Warrior, and a favourite of our Sally’s!
Make your own mylk (or take a short cut and buy a ready-made one.)
Ingredients to make your own mylk
1 cheese cloth or nut mylk bag
2 cups filtered water
4 tbsp raw coconut butter
1 cup dessicated coconut
1 tsp vanilla powder
- In a high-speed blender, add the water and desiccated coconut and blend for 60 seconds. Pour contents into nut milk bag and strain into a large glass container. Save the dried coconut for healthy baked goods later.
- This will give you a base. To make it creamier and even more like actual “milk” used in traditional eggnog, were going to blend the raw coconut butter into the coconut mylk base.
- Add base back into blender with coconut butter and vanilla bean powder then blend quickly until creamy. This is your final base.
Ingredients for the ‘nog’
2 tbsp Warrior Blend vanilla
1 tsp freshly grated nutmeg
1/4 cup coconut nectar or raw honey (if you choose to eat honey)
1/2 tsp cinnamon
1/4 tsp cardamon
1/4 tsp clove
” tbsp coconut cream (optional)Method
- First, using a hand grater, grind your nutmeg.Add two cups of your coconut mylk back to the blender for the final spin. Add your dry ingredients plus sweetener then whip together until frothy.Pour into mugs and garnish with more freshly grate nutmeg and share with a loved one!You can warm your coconut mylk if desired. I suggest the used of homemade coconut mylk because it can withstand higher temperatures and blending over other nut mylks, which are more delicate fats. If you want your eggnog warm, simply heat it up in a pot on the stove top, being careful to not bring it to a boil. Then continue with steps three and four as written.
From Sarah B’s My New Roots cookbook.
1 frozen banana
1-2 dried figs (depending on how sweet you like it)
3 tbsp sesame seeds, soaked for 8 hours, or overnight
2 tbsp hemp seeds
1 cup milk of choice or water
½ tsp ground cinnamon
Pinch of freshly grated nutmeg
Pinch of ground clove
Pinch of turmeric (for colour)
Small little squeeze of lemon juice
- Place sesame seeds in a glass with ½ tsp. of sea salt, cover with water and soak up to 8 hours. Drain and rinse well.
- Place all ingredients in a blender and blend on high until completely smooth. Spice to taste. Enjoy.