Some may be scratching their heads at the idea of vegan eggnog, and I must admit, it’s been a while since I’ve tasted a traditional eggnog. Store-bought brands of vegan eggnog often taste cloyingly sweet and just like oversugared non-dairy milk. So while there is nary a raw egg in sight for this vegan eggnog, the recipe yields a rich, creamy, and decadent holiday drink that contains coconut and almond milks and uses maple syrup to add a natural, yet mellow sweetness. It even includes a frozen banana for texture and some fruit power.
Makes about 4-5 (small but very rich!) servings
- 4-6 Tbsp maple syrup
- 1 cup almond milk
- 1 cup coconut milk
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- dash of ground cloves
- dash of ground cardamom
- 2 tsp vanilla extract
- 1 banana, chopped into pieces and frozen
Blend all the ingredients in a blender. Serve immediately or chill in the refrigerator for an hour or two before serving (my preference). The eggnog will thicken as it sits, so you may want to stir it after a while. It will keep 2-3 days in an airtight container in the refrigerator.
Russian Fruit Tea
My kids love tea, especially chamomile or mint made with just fresh or dried mint leaves and hot water. The holidays, however, call for something a little extra, and Russian fruit tea, or tea combined with spices and fruit juice, seemed like a fun December treat. Russian tea traditionally uses black tea as its base, but I opted for some red rooibos instead: along with being naturally caffeine-free, it contains anti-inflammatory polyphenols, minerals including iron and calcium, and is being studied for its ability to treat allergies and help build healthy skin. Plus, it tastes delicious! Russian tea is often sweetened with fruit jam, so feel free to try that instead of agave nectar or honey.
Makes 1-2 servings
- 1 cup water
- 1/2 tsp cinnamon
- 1 whole clove or about 1/8 tsp ground cloves
- 1 red rooibos teabag
- 1 tsp fresh lemon juice
- 2 Tbsp orange juice
- 1-2 Tbsp agave nectar or honey
In a teapot or saucepan, boil water, cinnamon, and clove. Add tea bag. Turn off heat, cover, and steep for 5 minutes. Stir in lemon and orange juices and agave nectar or honey. Strain out whole clove (if using) and tea bag and enjoy!
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