Make Food & Eat
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Pistachio Nut Mylk X Vegan Eggless Nog

Styling & photography by Lives Styled in Rochester, New York

If you haven’t added pistachio to your list of alternative mylks, the winter months are the perfect time to cue up my aromatic (and sensual!) steamy pistachio mylk essential oil concoctions to relax and warm up. Super rich in B6, pistachios also offer the thymus and lymph glands a little extra help to stave off infection-causing viruses and bacteria we often become vulnerable to throughout the holiday season. The Chalkboard Magazine featured my recipe last week- you can link to it below.

Skip the essential oils & go for  V E G A N egg nog instead too…

Ingredients


Serves 4-6

4 cups pistachio nut mylk {try my recipe at The Chalkboard Mag}
3/4 cups full fat coconut cream
Bourbon or dark rum {as little as 4 oz as much as 8 oz}
1-3 Tbsp Royal Rose Anise syrup if you like it sweet
2 tsp nutmeg
1 tsp cloves
1 tsp sea salt

Note: If using canned coconut cream, chill can, take cream from top, may need two cans to achieve this amount.

Method


1. Place all ingredients in a high speed blender, blend until creamy.
2. Chill and serve.

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2 Comments

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