Plant-Based Egg Nog + G I V E A W A Y

I sort of contradict myself here calling this a plant-based egg nog because there are no eggs in this nog. There's also no dairy milk nor granulated sugar like in the traditional stuff. So where do I think I get the liberty to call this egg nog in the first place? Because this really does take like the real deal...with the same rich and festive taste, albeit lighter. In a good, still satisfying way. Not in the oh, this will suffice kind of way. And it has a pretty awesome nutrition profile if we're comparing things.

I've tried making a plant-based nog in the past because the ingredient list of Silk Nog left a little more to be desired (caraggean and turmeric in your beverage, anyone?), but my results were mediocre. One tasted too much like almond milk with spices and the texture was too thin. I thought coconut milk would lend a nice rich texture, but it tasted too much like well...coconut. Duh. I tried maple syrup but that was overpowering and coconut sugar, but it didn't wow me. I even tried throwing in frozen banana thinking that would give a nice creamy texture, but it resembled a smoothie too much. I consulted other recipes out there, but results were lackluster. All of the experiments were certainly edible, but they just didn't taste like the egg nog I grew up with. In the end, as much as I would love to get a recipe right on the very first go, all of this experimenting was worth it because I'm always learning something new about the potential and limitations of certain ingredients.

That's why I am so proud of this recipe. Really, I am. Like I'd totally serve it to plant-based skeptics knowing that it tastes delicious. It took a lot of trial and error, but it's all worth it.

Because I'm so excited about it, I'm giving away a box of goodies to one lucky someone who would like to recreate this delightful drink at home. To enter, comment below and on my Instagram post announcing the giveaway. The winner will receive all of the ingredients plus a handy-dandy nut milk bag(!) for future plant-based milk endeavors. Contest ends Monday, December 12 at 8pm EST.

But of course, you can still make this at home even if you don't win. Cashews and almonds get soaked overnight and made into an almost-nut milk. Almost because it's going to be thicker than your average nut milk. Dates give a wonderful caramel note and also contribute a velvety texture. Cinnamon and vanilla are added for a festive touch, but not too much as to overwhelm, and the quintessential egg nog spice—nutmeg—goes into the mix as well. A bout in the blender and then chilled in the fridge, it thickens up even more. Don't forget to sprinkle a hefty portion of nutmeg on top either. It's all the merrier that way.

Spike it with a little bourbon, drink it on its own, or sip it with some Christmas cookies—healthy ones, of course ;).

Plant-Based Egg Nog

½ cup cashews, soaked overnight and drained
½ cup almonds, soaked overnight and drained
3 cups water
4 medjool dates, pitted (soak overnight if on the drier side)
1 teaspoon vanilla extract or vanilla powder
¼ teaspoon ground cinnamon
1/8 to ¼ teaspoon freshly ground nutmeg, depending on preference, plus lots more for serving
Pinch of salt

Make nut milk. Add soaked nuts, water, and pitted dates to blender. Process on high for about 3 minutes. Mixture will get hot. Pour mixture through nut milk bag (or unused clean stocking or pantyhose!) into a bowl, squeezing excess liquid from bag until left with mostly dry pulp in bag. Discard or reserve for another use*.

Return milk to blender (or just use a whisk) and add vanilla, ground cinnamon, generous amount of freshly grated nutmeg, and salt. Blend briefly just to combine. Taste and adjust spices. Pour milk into clean jar and allow to cool in refrigerator until well chilled. It will thicken a bit as it cools. Shake jar before serving, and top with an extra sprinkling of freshly grated nutmeg. Mixture will last 3 days in the refrigerator. Makes about 3 ½ cups.

*I swirl leftover nut milk pulp into my oatmeal just so it doesn’t go to waste

Autumn Sunrise Tonic

Chilly mornings are hard to wake up to. The bed is just so cozy and the sheets so warm. A nice warm shower can wake you up, but then you have to get out of the shower, and that is my absolute least favorite part. Your warm body once again hits that just frigid air and the process to get warm begins all over again. 

This is where warm beverages save the day. They warm you from the inside out. Not only that, but if the right ingredients are combined, they can even give your immune system a little boost before it goes off to fight all those germs that may come your way as temperatures drop.

I love the taste of coffee and its aroma is magical, but I always get a bit jittery and feel a bit off if I drink a full cup. I usually drink tea- green or herbal most often- or drink half of a cup of coffee and save the rest for later. But are coffee and tea really are only options for hot drinks? Not at all!

This little recipe is a request from my younger sister who wanted something warm to drink to keep her warm on the way to work and throughout the morning- something she could put in her thermos. I wanted to make something warm and nourishing, so I combined some warming spices and energizing citrus for this drink.

It is zippy with ginger, bright with orange zest, warming and a touch sweet with cinnamon and cardamom, and turmeric tames it all with the slightest hint of bitterness. I included the turmeric in here because of its anti-inflammatory properties and because it gives the drink a lovely hue. I do not think the photo justifies it, but it looks like a lovely autumn sunrise.

I made a big batch of this at the beginning of the week and stored it in a covered jar in the fridge. You can enjoy it cool, or warm a little bit each morning to drink after breakfast. The fresh ginger and spices are a nice digestive aid and soothing on the stomach.

Autumn Sunrise Tonic

4 cups water
1/2 teaspoon grated fresh ginger (use more as you would like but it can get strong)
4 cardamom pods, gently crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
zest of 1/2 orange
pinch of salt
1 tablespoon honey, preferably local

Heat the water to boiling. Remove from heat and add remaining ingredients, stirring until honey dissolves. Allow to steep for 5-8 minutes. Strain and store in an airtight container in refrigerator for up to a week. Heat as needed. Enjoy! Makes 4 cups.

Peach and Banana Smoothie

I am not much of a smoothie-for-breakfast person. It always feels a bit more satisfying to chew on something. But that does not mean I do not like to have smoothies as part of an afternoon snack- especially when the weather is flower-wilting hot. This smoothie is a real cinch to make and perfect for taking advantage of those lovely peaches at the farmers' markets. Peaches and bananas provide a fruity, summery sweetness while the cashews literally smooth the smoothie out. They make it lusciously creamy without the cream. They also provide some healthy fat and protein that prevent the sugar rush that you can get with fruit-only beverages. Just be sure to soak your cashews for a few hours in water (and then drain) to help them blend more easily.

They key to making this cold without the ice is to use frozen bananas. If you use frozen bananas and frozen peaches, your blender will most likely throw a fit and refuse to blend unless you add a little water. If you only have frozen peaches, add about a tablespoon of water at a time while the blender is running until you get the consistency you want.

I garnished mine with a bit of chopped pistachios because I love the pop of color they give. And a teensy pinch of flaky sea salt on the top will surely give your tastebuds a little surprise.

Peach and Banana Smoothie

1/4 cup raw cashews, soaked for at least 2 hours in room temperature water and drained
1 peach, washed and pitted
1 medium to large banana, frozen in 1-inch pieces
1-2 teaspoons local honey or agave syrup, if vegan (this depends on the sweetness of your peaches)
chopped pistachios and pinch of flaky sea salt, for garnishing (optional)

Place everything in a blender and blend until smooth. If smoothie is a bit thick to your liking, add a little water to thin it out until desired consistency is reached. Top with chopped pistachios and a pinch of flaky sea salt if you would like. Serves 1-2.

Chocolate Dipped Strawberry Love Potion

Valentine's Day is as much about expressing your love for yourself as it is for expressing love to your friends, family, and significant other. This smoothie, or potion as I'm calling it, is the perfect way to wake up this Valentine's Day and say, "Self, I love you." Of course you can also make it for a loved one as an extra special treat to go with their breakfast in bed. It's easy on the eyes, and oh so yummy on the tastebuds. It requires a little thought the night before, but the result is worthwhile. It has healthy fats and protein from the chia and hemp seeds and energizing and antioxidant-fighting properties from goji berries, cacao powder, and maca powder. Strawberries, bananas, and spinach will provide nourishing Vitamin C, potassium, Vitamin A, and fiber. Did I say it tastes like a chocolate dipped strawberry? Sip, sip away.

1 1/2 c. unsweetened nut milk or soymilk, dairy milk, or water- your choice
2 T. unsweetened, shredded coconut
1 T. chia seeds
1 T. hemp seeds
2 T. goji berries
1/2 t. vanilla extract
1 banana, peeled, broken into three pieces, and frozen
3/4 c. frozen strawberries
1 T. cacao powder
1 t. maca powder, optional but delicious
1 generous handful of spinach
Cacao nibs, optional for garnish
Dark chocolate, grated, optional for garnish

The night before, soak the coconut, chia seeds, hemp seeds, and goji berries in the liquid of choice. You can do this right in the blender.

In the morning, add the remaining ingredients to the blender and blend until smooth. Garnish with cacao nibs and chocolate shavings if you would like. Enjoy!

Serves 2