Vegan cinnamon chai eggnog

Happy holidays!! So, who wants eggnog? Who LOVES eggnog? NOT ME. Until now.

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Here’s a holiday drink to spice up the season—and feel good about! It’s a fragrant, creamy, plant-based riff on the classic and truly “egg-ceptional”…without the eggs. Rich Medjool dates lend delectable sweetness, while raw cashews provide just-right thickness. Finally, ORGANIC INDIA Ceylon Cinnamon and Tulsi Masala Chai tea infusion elevate the traditional favorite to pure perfection. 


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Honestly, before this bit of liquid bliss I thought of eggnog as disgusting. As well as being overly thick and saccharinely sweet, I just couldn’t get the image of egg yolks swimming in my mouth out of my head. The only appeal to the “nog” part was the fond association with the word “noggin”…as in "No Noggin from ‘Curious George: A Halloween Boo Fest’, which Chef F still adores at six. But this drink…is a game-changer.

As well as being as simple to make as it is delicious, this vegan chai nog is comprised of healthy ingredients. In addition to delivering warming flavor, cinnamon is known for supporting healthy blood sugar levels and is packed with 41 protective antioxidants buffering our bodies from harmful toxins. Combined with our soothing Tulsi Masala Chai tea infusion and fresh ginger, this flavorful refreshment is a true tummy tamer. This is one festive drink you won’t want to restrict to the holidays. On that note: wishing you happy holidays and beyond! :)

Ingredients

  • ½ cup raw cashews, soaked 30 minutes to overnight  

  • 4-5 Medjool dates, soaked 10 minutes in warm water 

  • 1 15-ounce can coconut milk 

  • 2 cups unsweetened almond milk 

  • 1 teaspoon vanilla 

  • 1-inch piece fresh ginger, peeled 

  • *Optional: bourbon, rum, or brandy to serve (1-2 tablespoons per serving) 

Instructions

  1. Drain cashews and dates. Place in blender with coconut and almond milks, vanilla and cinnamon, and blend until smooth.
     

  2. Transfer mixture to a saucepan. Add ginger and ORGANIC INDIA Tulsi Masala Chai tea infusion bags and heat gently, whisking continuously until reaching a low simmer. Let simmer 5-10 minutes.
      

  3. Remove ginger and tea infusion bags. Place in fridge to chill before serving (or serve warm).
      

  4. When ready to serve, stir in 1-2 tablespoons rum or brandy if desired and top with a sprinkling of cinnamon. 



*This recipe first appeared on the Organic India USA blog.

Wendy McMillanComment