Now that I’m married, I am noticing this need to not only nest but begin my own family holiday traditions. So much so that I started decorating my house with Christmas decor before Thanksgiving. I said BEFORE. This has never happened to me. I think it’s probably because I spend almost 2 months gearing up for Halloween (the best holiday) over here that once it’s over, I’m over monsters and goblins and ready for something lighter. I know, *gasp* right? But I really do have a deep desire to create fun traditions to establish for my husband, myself, and our future family. So far we have begun the donut run on Christmas morning and now I’m thinking about making a DIY advent calendar with fun treats to open up every day counting down to Christmas (ssshhh, don’t tell my husband, it’s a surprise. Oh shoot, I hope he’s not reading this. Hi love!) I’m writing this over a warmed up cup of (egg-less) Eggnog Mexican Hot chocolate and now I think that needs to be added to the list of traditions.
Sometimes you just want something a little more on the plant-based naughty list that doesn’t skimp on delicious and Silk knows just how to make (egg-less and dairy free) eggnog. I am SUCH a lover of eggnog and I’ve been a fan of this brand of eggnog ever since I was diagnosed with my dairy allergy. I dig the original made with soy (though they just came out with an almond milk version that I’ve got to try) and I’ve been having a little too much fun with it. I’ve already made an eggnog latte (something that I haven’t had in years since my Starbucks barista days where I’d sneak in more whipped cream than what’s called for), eggnog hot chocolate, and even spiced it up a bit with this Mexican hot chocolate version (my favorite).
You can raise a festive glass or two without feeling too naughty because this Eggnog Mexican Hot Chocolate is made without eggs, dairy or saturated fat. Mmmmm, yeah I’ll get that second glass please and an extra helping of vegan marshmallows…
- 1¼ c. Silk eggnog
- ¾ c. Silk nondairy milk of choice
- 2 Tbsp. cocoa powder
- 1 tsp. coconut oil (use refined for no coconut flavor), optional
- ½ tsp. vanilla extract
- ⅛ tsp. ground cinnamon
- ⅛ tsp. ground nutmeg
- pinch of sea salt
- pinch of cayenne (optional)
- In a medium saucepan, heat up your eggnog and nondairy milk and simmer for 5 minutes.
- Whisk in the remainder ingredients until smooth.
- Serve with marshmallows or dairy free whipped cream.
Tomorrow I will post up a tutorial on how to make these adorable vegan Marshmallow Snowmen, so stay tuned. The perfect dippers for Eggnog Mexican Hot Chocolate! It’s like it’s taking a chocolate-y, milky, ooey-gooey bath full of deliciousness.
This is a sponsored conversation written by me on behalf of Silk . The opinions and text are all mine.