Vegan Egg Nog & A Bonus Recipe!

I've actually never been a huge fan of eggnog myself, but Nic wanted to have some for Christmas week. So I researched a few recipes and tweaked one that sounded good from Minimalist Baker. Her recipes are always amazing. We used this in our afternoon iced coffees all week and today...it served as the "egg" for our plant-based French toast, which everyone in the house LOVED...that's a rarity.

I'll definitely be making both of these recipes again.

*Note: If you don't have an Almond Cow or Ellie's Nut Milk bag to make your own cashew/almond milk you can mix the two store bought versions. Just make sure to get unsweetened otherwise this will come out really sugary tasting.

Plant-Based Eggnog

Ingredients:

• 1/2 cup of raw almonds + 1/2 cup of raw cashews soaked in water for at least 4 hours, drained and rinsed (to make homemade almond/cashew milk) OR 1.5 cups each of unsweetened boxed almond milk and unsweetened boxed cashew milk

• 1 can full fat organic coconut milk

• 4 TBSP real maple syrup

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1 tsp vanilla extract

• 1 tsp maca powder

• 1/8 tsp pink Himalayan sea salt

• Pinch of anise, cardamom or clove (optional)

Directions:

In a blender, add 3 cups of milk plus remaining ingredients. Blend for 1 minute until frothy and well combined. Store in the fridge in a glass bottle or container with a lid. Keeps well for 5-7 days.

Egg Free Eggnog French Toast

Ingredients:

• 2 cups of vegan eggnog

• 1 tsp vanilla extract

• heavy sprinkle of cinnamon

• 2-3 TBSP chia seeds

• 8 slices of sourdough bread cut about 1/2 inch thick

• Earth's Best Butter

Directions:

Preheat the oven to 400 degrees.

Mix eggnog, cinnamon, vanilla and chia seeds in a large glass baking dish.

Dip your bread in the eggnog mix and make sure it soaks through to the middle and coats both sides.

Place dipped bread slices in a single layer on a baking sheet and bake for 20 minutes.

Remove your French toast from the oven. Spread a little bit of Earth's Best butter on each side. Cook in a cast iron skillet for about 3-4 minutes per side to crisp.

Serve with real maple syrup, powdered sugar, sprinkles, fruit, unsweetened coconut shreds, chopped nuts and any other toppings you enjoy.

For more family friendly, plant-based recipes, download our ebook, SuperFoods From A-Z on Amazon.