5 Festive Nut M*lk Recipes

Winter Leche Nut M*Lk

Who remembers our limited edition Winter Leche Nut M*lk? Here is the secret recipe so that you can make it at home! It is delicious on it's own or as a milk for your cereal or porridge!

Ingredients: 

  • 250ml Vanilla Nut M*lk 
  • 1 Dates
  • 1 tsp Almond Butter
  • 2 Pecans
  • Zest of 1 tangerine
  • 1/2 tsp of Dessicated Coconut
  • Thumb size piece of Carrot (grated)
  • 1/2 tsp Flaxseed
  • 1/2 tsp of cinnamon

Method:

  • Blend all of the ingredients together. 
  • Warm up in a milk brother or the microwave.

 

Gingerbread Latte

Ingredients:

  • 1½ tsp Ground Ginger , plus extra to serve
  • ½ tsp Cinnamon
  • ¼ tsp Ground Nutmeg plus extra to serve
  • 2 tbsp Soft Brown Sugar
  • ½ tsp Vanilla Extract
  • 600ml Vanilla Nut M*lk
  • 2 Shots Hot Espresso (optional)
  • Vegan whipped cream and mini gingerbread men, to serve

Method:

  • In a bowl, mix together the spices, sugar and vanilla extract. Heat 100ml of the milk in a pan with the spice and sugar mix, whisking until the sugar has dissolved. 
  • Whisk in the remaining milk in additions until incorporated, then heat through  until steaming.  
  • Put a shot of espresso in each glass (if using) and top up with the spiced milk. Top with whipped cream, extra spices and a mini gingerbread man.


Vegan Eggnog Recipe

Ingredients:

  • 3 cups (720ml) Vanilla Nut M*lk
  • 1 cup (240ml) Coconut Cream
  • 1/2 cup (75g) Raw Cashews
  • 2/3 cup (130g) White Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
Method:
  • Add all the ingredients except the bourbon to the blender jug and blend until completely smooth.
  • Then pour out into a saucepan and gently heat, whisking constantly until it just reaches a simmer. You will notice it will thicken quite a bit during this process.
  • Then remove it from the heat and add in the bourbon.
  • Blend with an immersion blender directly in the pot to remove any lumps that have formed while it was heating. Alternatively you can strain it.
  • Place into a jug and place into the fridge to chill for a few hours until completely cold.
  • When you’re ready to serve, give it a stir and pour out into glasses. Top with a sprinkle of cinnamon and/or nutmeg.

 

Our Go-To Hot Chocolate

A classic but always a winner. 

Ingredients:

  • 250ml Cacao Nut M*lk
  • 1 tbsp Cocoa
  • 1-2 tbsp Soft light brown sugar
  • 25g Dark or plain chocolate, finely chopped, plus a grating to serve
  • 1 tbsp Vegan whipped cream 

Method:

  • Heat the milk, cocoa, sugar and chocolate in a small pan over a medium heat until steaming and the chocolate has melted. Whisk to dissolve the cocoa.
  • Pour into a mug, then add the cream to float on top. Grate over a little more chocolate to serve.

 

Gingerbread Smoothie Bowl

Yes it is chilly, but we're always down for a smoothie bowl, and especially when it is a festive one!

Ingredients:

  • 3 frozen bananas
  • 1 scoop vanilla protein powder
  • 1 tbsp maple syrup
  • 1 tsp gingerbread spices (cinnamon, ginger, cloves and cardamom)
  • A splash of vanilla nut m*lk to get the blender going

Method:

  • Mix it all in a high speed blender until smooth. 
  • Serve in a bowl and top it up with peanut butter blended with melted chocolate and a pinch of cinnamon and cardamom.
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