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Boro Team
4-6
5 minutes
20 minutes
American
Beverages
A creamy, spiced holiday eggnog made with almond, oat, or coconut milk—naturally sweetened and perfectly festive without the dairy.
4 cups unsweetened almond, oat or coconut milk
4 egg yolks
1/4 C maple syrup, honey, monk fruit, liquid stevia or your sweetener choice, (add more to taste)
2 tsp vanilla extract
1/4 tsp cinnamon
few pinches of nutmeg
Combine all ingredients in a blender and blend for 60 to 90 seconds. It should look frothy.
Pour egg nog mixture into a small pot and turn heat to low. Cook for 20 minutes, making sure to stir the mixture frequently. The mixture should be warm and steaming, but not bubbling (keep on low heat otherwise the eggs will scramble!).
Remove pan from the heat and allow the eggnog to cool slightly before pouring into a pitcher or jar.
Chill for few hours or overnight in the refrigerator to allow eggnog to thicken.
A hearty, comforting casserole with tuna, rice, peas, and onions baked in a rich, creamy curry sauce—perfect for a cozy weeknight dinner.
A hearty, comforting casserole with tuna, rice, peas, and onions baked in a rich, creamy curry sauce—perfect for a cozy weeknight dinner.
A wholesome low-carb twist on pasta night—spaghetti squash baked twice with butter, nutritional yeast, herbs, and hearty pasta sauce.
A wholesome low-carb twist on pasta night—spaghetti squash baked twice with butter, nutritional yeast, herbs, and hearty pasta sauce.
A hearty and flavorful chickpea curry simmered with onions, garlic, ginger, spices, coconut milk, and fresh cilantro—perfect with rice or chapatti.
A hearty and flavorful chickpea curry simmered with onions, garlic, ginger, spices, coconut milk, and fresh cilantro—perfect with rice or chapatti.