After the golden milk, here is the Christmas milk!
This milk is a real treat. It can be added to your morning latte, spiked with rhum or bourbon. It can make delicious French toast and even cakes. Truly, it can be added in almost everything! It is sort of a vegan eggnog.
The creaminess, oh my! Its richness, its body… and the flavour of those spices, just truly decadent.
Easy to make and lasts a week in the fridge. It is a great staple to have on hand during holiday season.
Here is how to make this Christmas versatile milk.
250ml of hazelnut (or any other nuts)
500ml of water
1 can of full fat coconut milk (400ml)
3 dates or coconut sugar
10ml of vanilla extract
5ml of ground cinnamon
3ml of ground nutmeg
1ml of ground cloves
Soak the hazel nuts overnight. Next day, discard the soaking water and rinse thoroughly.
In a blender, add 250ml of fresh water, the coconut milk and the nuts. Blend a few minutes or until well combined.
Strain through a fine mesh sieve, then return to blender. Add remaining ingredients and blend until smooth.
Pour into a storage jar and refrigerate until cold and thick. Keeps up to 1 week.
Serve cold and top each glass with a pinch of nutmeg. Cheers!