Creamy tahini no-Eggnogg




My first job as a cook was in London, at a juice and snack bar. I knew very little, but the ingredients were premium, so it was enough to create some decadent raw vegan sweets that were approved even by Deliciously Ella. But that was many many years ago and that's not the point. The thing is, that is where I discovered eggnog for the first time. I had no clue what that was. Obviously, my first eggnog was a raw-vegan-non-alcoholic-smoothie-kind-of-drink and I fell in love. I was already accustomed with tonics (I was not drinking coffee at that time) and I loved that this one felt more festive than my usual lucuma&maca tonics. I don't recall the recipe, but I knew we used cashew milk, so it was very creamy. Every winter I come back to it and try all sorts of recipes for it. This year I gave it a try with tahini (because tahini in drinks equals love), and I LOVED the result. And I think you and your guest will too. Just don't mention how healthy it is.

Rum or no rum?

So speaking of how healthy this drink is... this eggnog is a special and delicate mix of almond milk, tahini, reishi and curcuma plus the delicious specific condiments: vanilla, natural rum extract, nutmeg, a bit of cinnamon and vanilla. And I want you to try garnishing the drink with orange peel - it pairs divinely with the cocktail.

When I make it with alcohol, I prefer to add brandy or rum (a good quality rum will give it a great flavour even if you don't add as much). But if I make it non-alcoholic, a natural rum extract would be the thing I'd go for. Vanilla and rum extract is a must in this recipe as you may know. But don't be afraid of the tahini, this butter gives a GREAT creamy texture and a little bit of a nutty flavour (but it doesn't cover any 'eggnog' flavour).


Creamy tahini no-Eggnogg

Vegan, Plant-based, Gluten-free

Makes 3 portions

Prep time: 5 mins.

Total time: 1:05 min


Ingredients

  • 2 cups plant-based milk ( I used unsweetened almond)

  • 1 spoonfool of tahini

  • 2 tbsp agave nectar (or adjust depending on how sweet you'd like it)

  • 1 tsp vanilla extract

  • 2 tsp natural rum extract (or use a qood quality rum and adjust the measure depending on how strong or light you'd like it to be)

  • 1 tsp reishi powder

  • 1/2 tsp curcuma powder

  • 3/4 tsp cinnamon

  • 1/3 tsp nutmeg

  • orange peel


Instructions

  1. Combine everything in a high speed blender and blend.

  2. Taste and adjust to your preferences (maybe more sweet or more spicy, make it your style)

  3. Refrigerate for 1 hour.

  4. Pour in glasses and garnish with a bit of ground cinnamon/nutmeg and grated orange peel.

Happy Holidays!


I'm Ana, a certified plant-based chef with an old love for food styling and photography. I definitely can’t live without lemons, olive oil and everything fermented. Welcome into my online world where I share nutritious, simple and flavourful recipes that are always inspired by the taste of my childhood memories.

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