Clear holiday stress and bring on the bliss with this CBD infused raw vegan egg nog recipe.
Ingredients
16 oz fresh hazelnut milk (see recipe below)
½ cup young Thai coconut meat (*You can also find frozen pureed Thai coconut meat at many health food stores. If using this, use about ¼ cup.)
3 TBSP. maple syrup, or use 2 Tbs + 3 drops liquid stevia to lower sugar content
2 tspn. raw chia seeds
3 drops therapeutic grade nutmeg oil
1 dropper (or more!) of Veggimins Organic Hemp Oil with Hemp Extract - any strength
1 tspn. vanilla extract
Dash of cinnamon
Pinch of Himalayan sea salt
LOVE
Raw Hazelnut Milk: 1 cup raw hazelnuts (soaked), 4 cups purified water, pinch Himalayan sea salt
Instructions
Blend ingredients until smooth and creamy – for about 15 – 20 seconds to allow chia to fully break down and coconut to get ultra creamy.
For Raw Hazelnut Milk: Soak hazelnuts for a minimum of 8 hours (you can simply soak them overnight). Blend soaked hazelnuts with 1 cup of water until a paste forms, then add in the additional 3 cups of water and a pinch of salt and blend again. This 2 step process will help ensure all of the hazelnuts blend down properly, especially if you aren’t using a high speed blender.
Strain milk through a nut milk bag, removing the milk from the fiber.
Store milk in a glass, airtight jar (we love quart sized mason jars!) in the fridge for up to 7 days. It is perishable, but the pinch of salt will help preserve it a bit.
Recipe by Breakfast Criminals at https://www.breakfastcriminals.com/stress-free-cbd-infused-raw-vegan-egg-nog-recipe/