Posted by Jenny Anne Slater on Saturday, 21 December 2019

Vegan Egg Nog

1 cup pecans soaked overnight
1 cup coconut milk
1 cup almond milk
2  pitted medjool dates
1tsp cinnamon
½ tsp vanilla extract
½-1 tsp mixed spices
1 pinch freshly ground nutmeg

Drain and rinse pecans. Blend in HS blender with all other ingredients until smooth

May be heated very gently. Serve with a cinnamon stick … curling up with a dear dog, cat or human friend highly recommended !!!

 

Spiced Vegan Hot Chocolate (2-3 servings)

1½ cups unsweetened plant milk (almond or coconut work well)
Half a cup of coconut milk (full fat)
2 tbsp cacao powder
1 stick cinnamon (or pinch ground)
3 cardamom pods
1 star anise
Pinch chilli powder
½-1 tbsp maple syrup or agave syrup.

Heat plant milk over medium heat, reserving 2 tbsp.

Add all the spices

Mix reserved milk with cacao powder. Stir to smooth paste.

Add cacao mixture and stir constantly until warmed through.

Place all ingredients in HS blender. Blend for 1-2 minutes

 

 

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