Vegan Eggnog

These days there are more and more companies making vegan nog, something I never imagined would be sold in a traditional grocery stores 10 years ago. While the premade types will satisfy your craving just fine, I find that they lack a pretty important component that is a must for any nog; viscosity. Coconut milk adds just enough fat and body to this drink without adding a strong coconut taste. I chose oat milk as my main flavor base because of its slightly thick and sweet taste. For a gluten free option, I would recommend vanilla almond milk.

Creamy coconut and oat spiced vegan nog with hints of nutmeg, cloves and a touch of sea salt.

Vegan Eggnog
6 cups
1-15oz can coconut milk
3-4 tbl organic light brown sugar
2 tsp nutmeg
1 tsp cinnamon
1/4 tsp allspice
pinch of cloves
pinch of sea salt
4 cups vanilla oat milk

In a blender combine the coconut milk, brown sugar, nutmeg, cinnamon, allspice, cloves and sea salt and blend.
Add the oat milk and chill completely. Stir before serving.

Pecan Pie Smoothie Pecan Shake

There is one recipe for a "pecan pie smoothie" floating around the internet on a bevy of different sites that all claim the same- "it tastes exactly like pecan pie!" Obviously pecan pie in drink form sounds awesome, so I gave it a try. I don't know when the last time any of these people had pecan pie, but it tastes absolutely NOTHING like pecan pie. Disgruntled and shaking my fist at internet proclamations, I made my own version of the recipe.

My version claims not to be liquefied pie, but a nutty, creamy blend of raw pecans, sweet oat milk, frozen bananas for that milkshake texture and spiked with cinnamon, vanilla and almond extract.
Looking into the future, I can see this beverage being a hit during the holidays for those who turns their noses up to Holiday Nog.

Pecan Shake
2 cups raw pecans, soaked in water for 2 hours
2 cups unsweetened oat milk
3 tbl maple syrup
1 tsp vanilla extract
1 tsp almond extract
1 1/2 tsp cinnamon, plus more for sprinkling on top
2 small frozen bananas, diced
pinch of fleur de sel or sea salt

Drain the pecans.
Pour the oat milk into the blender first, then the pecans, maple syrup, extracts, 1 1/2 tsp cinnamon, bananas and salt. Blend until creamy and sprinkle a dash of cinnamon on top each cup.