With Christmas just around the corner, we would like to wish everyone a Happy Holiday—Whatever that looks like for you, as it is sure to look different for all of us this year. Regardless of where you’re at, remember that it’s a season. Hold onto the precious lessons of this season and find the silver linings and blessings in the gift of quiet and stillness.
This Christmas say “thank you” to the people who have made a difference in your life; show gratitude to the people who have always been there for you; give kindness to the people who made you smile and inspired you to do better; most of all, celebrate people’s uniqueness because it adds value to our relationships in the best ways.
From our home to your home…
We wish you a season of laughter and light. Although the holiday season may be a little quieter this year, I hope that everyone can hold onto some traditions and experience some of that festive magic we all so desperately need.
On that note, we have a Christmas tradition of our own to share – This holiday to help you spark the joy, we’ve put together a video of us making a delicious and easy dairy-free eggnog recipe that will have your skin and your taste buds thanking you! Skip on over to our YouTube channel for all the yummy details by clicking the link above.
May your heart and home be filled with all of the joys the festive season brings.
We love this dairy-free egg nog recipe from Almond Cow. If you don’t have an Almond Cow, we highly recommend getting one. Homemade plant-based milks are so much better than store-bought.
Ingredients
- 2 cups Raw cashews
- 1 can Full-fat coconut milk
- 1 ½ tsp Ground cinnamon
- 1 tsp Ground nutmeg
- 3-4 Medjool dates (pitted) (if you like it sweet, add in a few more dates to taste)
- Optional: ¼ cup white rum
Directions
- Prepare cashew creamer with the collector cup. Add 1 cup of raw cashews into the filter basket. Attach the filter basket to the top of the Almond Cow and twist in the direction of the close arrow to secure.
- Fill collector cup with filtered water up to the 500 ml line. Place collector cup inside the Almond Cow base, and attach the top.
- Press the cow start button. It will run through 3 automatic stages. When the green light stops flashing, it is complete.
- Transfer fresh cashew creamer into the base of the Almond Cow. Add coconut milk and optional rum if preferred. Fill the rest with water until it reaches between the MIN and MAX lines.
- Remove cashew pulp from filter basket and re-fill with 1 cup of cashews, spices and dates.
- Assemble Almond Cow and press the cow start button.
- Transfer vegan eggnog into a container and store in the refrigerator for up to three days. Serve cold or on ice.
