coconut

Coconog: Dairy Free Eggnog

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I love the Christmas season. Lights, family, gifts, ugly sweaters, snow. But let's not forget the real reason for the season: EGGNOG! Thick, sweet, spicy deliciousness. Anyone who claims to dislike eggnog is probably lying. For many though, it's the all dairy that keeps them from being able to fully enjoy all the magic of eggnog. In that case, I wanted to attempt a homemade eggnog that is dairy free as well as lighter and healthier than most store bought versions. And I must say...wow. I am 100% confident that you will enjoy this version just as much, if not more than traditional eggnog. 

Coconog: Dairy Free Eggnog

Time: about 15 minutes

Yields: about 1 quart

You'll Need:

  • 2 cans full fat organic coconut milk
  • 4 egg yolks*
  • 1/3-1/2 cup coconut sugar (honey, maple, or agave can be subbed here)
  • 1 tsp Nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice

Instructions: 

  • Whisk the egg yolks in a bowl either by hand or with an electric beater. Gradually add in sugar or sweetener as you whisk, about 1 minute. Set aside.
  • In a saucepan mix coconut milk and spices over medium heat while stirring continuously until it comes to a low simmer. Turn off heat for the moment. 
  • Important! Temper the egg mixture before mixing it in with the coconut milk. You do not want scrambled eggnog. To do this, measure out about a cup of your warmed coconut milk. While whisking or beating the eggs, slowly  add in the milk, about a tablespoon at a time. By the time you add in the entire cup you should have a creamy, frothy, even mixture. 
  • Now you can dump the egg/coconut mix back into your saucepan. Heat everything again, and remove from heat just before it comes to a boil, or at about 160 degrees F. 
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  • Remove from heat and either serve warm (with a shot of rum of course), or let cool in the fridge.

Notes: I love the full fat coconut milk, but for a lighter option use lite coconut milk. You can also add in some almond milk after the nog cools to thin it out. Also feel free to adjust amounts of sugar and spices to your own liking. The best time to do this is when it's still warm so everything mixes more evenly. 

*Separating yolks from eggs can be kind of a shit show. I use this contraption to do the job, and it works every time without breaking a yolk. 

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Enjoy!

Raw Dark Chocolate Squares

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Whew, long time no post! The blog has been laying low for a few months due to some major life transitions both in my personal and professional lives. The good news is that during that time, A Body In Motion received a makeover! Please leave feedback below. Now that things have settled down and I have an idea of what direction I'm going in the blog is back on track, and she's offering you chocolate to make up for the lost time. A few months ago, one of my yogis was sharing with me how she makes homemade raw dark chocolate.  Being the chocoholic that I am I tried it right away, and I've been making it since...well...since my last blog post.  It's so easy and so full of good nutrients that I don't think you can even consider it a treat. In fact, you should probably eat it daily just to be safe!

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Raw Dark Chocolate Squares

Prep Time: 5 minutes

Freeze time: 10-15 minutes

Makes: About 4 oz dark chocolate

You'll Need:

  • 1/3 Cup raw cacao powder (or unsweetened cocoa powder)
  • 1/8 Cup coconut oil (let me take this opportunity to encourage organic coconut oil!)
  • 1 Tb Raw honey (I like GloryBee raw organic clover honey)
  • 2 Tb add ins (optional) I love chopping up nuts or dried fruit for this; today I used cashew pieces. A sprinkle of sea salt also tastes amazing. 
  • Plastic wrap

 

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Place coconut oil in a glass bowl, and warm the oil by placing the glass bowl in another bowl filled with warm water. Warm the oil just enough to soften it. Stir in cacao, honey, and add-ins.

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Scoop the mixture onto a piece of plastic wrap, and fold the plastic over the top of the chocolate, so that it's sandwiched between the two sides of plastic. Smooth out the chocolate to your desired thickness. Place plastic, with choc mixture inside, in freezer.

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The good news is that it doesn't take long to freeze this little guy. After about 10 minutes, you can easily peel the plastic off and break your bar into squares. Or eat the whole thing. No judgment here. 

Notes/modifications: I like my chocolate reaaaally dark and bitter, so I actually only use about 1/2 Tb honey. Feel free to adjust for desired sweetness. Agave and maple syrup are also yummy alternatives to the honey. I recently tried this recipe with carob powder instead of cacao, and wow...it was tasty! (If you're into carob) Carob is naturally sweeter than cacao, so use less honey or none at all. Also, carob seems to absorb the oil more than cacao does, so adjust by using a little more oil.  Enjoy!

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