Healthy Twist on Holiday Drinks


Banana Nog Smoothie

Serves: makes 1 large serving or 2 smaller servings



1 cup organic coconut milk – the canned kind (or for even more flavor, opt for your favorite vegan eggnog, instead)

1/2 cup unsweetened organic vanilla almond milk (or other non-dairy milk)

1 frozen banana

1/2 teaspoon ground nutmeg

1/4 teaspoon cinnamon

pinch of cloves

1 teaspoon vanilla extract

1 tablespoon chia seeds

1 small handful ice cubes

Optional – 1 tablespoon maple syrup or honey



Add all of the ingredients to your blender and blend on a high speed until thick and creamy. Give it a quick taste and adjust any seasonings or sweetness to your liking. Sprinkle a little nutmeg and/or cinnamon on top. Serve right away. 




Dairy-free Peppermint Hot Cocoa (Gluten-free with Vegan Option)

Serves: makes 2 servings



1 cup full fat organic coconut milk, the canned kind

1 1/2 cups unsweetened vanilla almond milk

1/4 cup raw cacao powder OR regular baking cocoa

3 tablespoons raw local honey OR maple syrup

1/4 cup bittersweet dairy-free chocolate chips

1/2 teaspoon pure peppermint extract 

pinch of sea salt


For Topping:

whipped coconut cream (see previous recipe post) 



Add the coconut milk and almond milk to a medium saucepan over a medium-high heat. Add the pinch of sea salt and sift the cacao powder in, to avoid any clumps. Whisk to combine and add in the sweetener and chocolate chips. Bring the mixture to a very gentle boil. Stirring often so it doesn’t stick and to make sure it is well combined. Give a quick taste and adjust your sweetness, as necessary.  Turn off the heat and add the peppermint extract. You may want more than the 1/2 teaspoon, depending on how strong you like it, but that’s a good starting point. Ladle into two mugs and top with some whipped coconut cream, crushed candy canes and some dark chocolate shavings.