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).