2 cups soy milk (options: low-fat milk, unsweetened rice milk or hazelnut milk)
3 egg whites
1/3 cup honey (options: agave works well here too)
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon + extra to sprinkle on top

Let's take a moment to talk about your options here first. If you don't want the eggs in your eggnog, simply omit them. But you will have to reduce the milk by about half to get it to thicken properly.

 

Place all ingredients in a blender and blend for about 2-3 minutes.

 

Pour the eggnog into a pot and warm over medium-low heat for 15 minutes to cook the egg. You want this to get hot, but you do NOT want to boil it. Towards the end, it will want to simmer. Whisk constantly to avoid it.

 

Remove from heat and set the pot in the fridge when it's cooled enough to do so. Chill overnight.

 

If you made this with the exact listed ingredients (no substitutions), you will see that when it's cold, it becomes very thick. Blend with a whisk.

 

If you find that it's far too thick, simply add a bit more milk until you reach the consistency you enjoy.

 

Pour into cups and sprinkle with cinnamon.

Makes 15 cookies

9 organic prunes

1/4 cup extra virgin coconut oil, melted 

1/4 cup plus 3 tablespoons molasses

1/3 cup plus 1 tablespoon water

1 heaping teaspoon freshly grated ginger

2 cups white whole wheat flour 

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 sea salt

Preheat oven to 350 degrees. Lightly oil two heavy-duty baking sheets with extra virgin coconut oil.

Place the prunes in a medium sized microwave-safe bowl and add 1 cup of water. Place the prunes in the microwave and microwave on high for 2 minutes. Remove prunes from microwave and let sit 5 minutes. Drain water and set prunes aside.

Place the melted oil, molasses, water, freshly grated ginger and softened prunes in a high speed blender. Process on high for 1 minute, or until all ingredients are well blended.

In a large mixing bowl, mix together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and sea salt. Add the wet ingredients in with the dry and knead with your hands to thoroughly combine (the dough will be thick and heavy.)

Roll out the dough on lightly floured waxed paper or a nonstick mat. Cut gingerbread people with a floured cutter. Place cookie cutter on rolled dough and press down evenly. Pick up shapes with a metal spatula and transfer to baking sheets. Continue to knead dough scraps to roll and cut more cookies.

Bake cookies for 7 to 9 minutes. Remove cookies from oven and set on a wire rack to cool.

 

Note: Cookies can be stored in a covered container for up to 3 days or frozen in a zip-top bag for up to a month.