HAVE YOURSELF A HEALTHY LITTLE CHRISTMAS DRINK
1 cup full fat coconut milk
1 cup almond milk
1/4 cup coconut sugar
2 tablespoons maple syrup (or for a richer gingerbread flavor use unsulfured molasses)
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5 cups of strongly brewed coffee or dandy blend
Combine the coconut milk, almond milk, coconut sugar, maple syrup, ginger, cinnamon, nutmeg and cloves in a saucepan and whisk over medium-heat heat for 5 minutes. Stir in the coffee or dandy blend and working in batches, add the mixture to a blender (or use an immersion blender) and blend until frothy, about 15 seconds. Serve immediately.
To use as a coffee creamer: Combine everything except the coffee. Stir the creamer into a hot cup of coffee. Store in the refrigerator for up to 1 week.
1 (13.5-ounce) can full-fat coconut milk
6 whole cloves (or 1 drop of clove essential oil)
3 egg yolks
1⁄4 cup pure maple syrup or light-colored raw honey
1 teaspoon pure vanilla extract (or 1 drop of Madagascar vanilla essential oil)
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon ground cinnamon
1 cup homemade cashew milk
Ground nutmeg, for garnish
Heat the coconut milk and cloves in a saucepan over medium-high heat for 5 minutes. Whisk together the egg yolks, maple syrup, vanilla, nutmeg, and cinnamon in a bowl. Slowly pour the hot coconut milk into the bowl, whisking continuously. Return the liquid to the pan and cook over medium-low heat for 5 minutes, stirring continuously. Do not let it boil. Pour the eggnog through a fine-mesh sieve into a glass container and whisk in the cashew milk. Cover and refrigerate until chilled completely, about 4 hours. Garnish with nutmeg. Make it ahead: Store the eggnog in an airtight container in the refrigerator for up to 5 days.