Hot Cocoa Mix

I made a bunch of this and gave it out to close friends and family for Christmas gifts this year!  Everyone loved it.  

 I use soy milk powder for it instead of regular dried milk powder.  I have never used regular cows milk powder, so I don't know what the outcome would be.  But, you may use whatever you like!  You are the chef, remember?!  I have also made this with rice milk powder for friends who are allergic to soy, and it turns out great.

Let me know what you think in the comments below!


Hot cocoa mix
Yield: about 6 cups

1 1/2 cups cocoa powder (or carob, if desired)
2 1/2 cups organic powdered sugar
2 cups vanilla soy milk powder
1 tsp cinnamon
1 tsp fine sea salt

1.  Sift everything together in a large bowl.  Then, whisk everything until combined.  Store in a glass container.

To Serve:
Place 2-3 large TB in a mug, add hot water or milk, stir.  Enjoy!

Holiday Nog

Here's a recipe I came up with for a vegan holiday nog.


Holiday Nog
Yield: 4 servings

5 cups Almond or Soymilk
1/2 cup pure maple syrup
1/8 cup organic cane sugar
1 TB pure vanilla extract (or the seeds from 1 vanilla bean)
1/4 tsp cinnamon
1/8 tsp nutmeg, ground
1/4 tsp sea salt
1/2 tsp rum extract (add this if you want more of a buttery flavor)
1/8 - 1/4 tsp xanthan gum

Blend everything in blender until very smooth, except for the xanthan gum.  Then add the xanthan gum and blend briefly.  Chill in fridge overnight so flavors can disperse, then serve.  Adjust flavors to taste.

Iced Mocha

I've taken a leave of absence of posting recipes.  Getting through each day with a toddler is sometimes all I can do, let alone all those extra things in life.  (Like, this blog for example.)  But, my short term goal is to post recipes consistently, in these fall and winter months.  So please bear with me as I accomplish this.

Here's a recipe that is my go-to, quick, comforting, anytime of the day, lazy drink.  All you need is a blender of any kind, and you should be good to go.  Oh yeah, and the ingredients would help, too.

I always just throw all these things in the blender and eyeball it every time.  This is always the quantities that I put in, so I put it in a recipe format for you all.  This is something that is easy when you're tired, or in a pinch to entertain dinner guests.


Iced Mocha
Yields: about 6 cups 

4 cups non dairy milk (soy, almond, rice, etc)
1/4 cup coffee substitute (Roma, Pero, or Caffix)
2 TB cocoa powder (or carob powder)
1/4 cup maple syrup
Seeds from 1 vanilla bean
a big pinch of salt
1 TB creamy almond butter

1.  Put everything in the blender except for the almond butter.  Blend until very smooth.
2.  With the blender going, add the almond butter, and blend until smooth.
3.  Add about a cup (or more if you want a thicker consistency) of ice while blender is going, and blend until everything is incorporated.
4.  Top with vegan whipped cream if desired.  Serve with a straw.  Keep chilled in the fridge.

Note:  You may be saying to yourself that "this seems way too gourmet for me to make due to the use of a vanilla bean."  If you don't have any; first of all, use 1 TB of pure vanilla extract.  Secondly, you should buy some!  I buy grade A vanilla beans on Amazon.com and I prefer using them in uncooked recipes like this, because you don't taste any of that alcohol from the extracts.  And there's a huge taste difference when it comes to using the real deal.  You will not be let down.

Yummy Cappuccino

I love the smell, and taste, of roasted coffee.  I can still remember the first time I ever drank it.  I was a young girl.  My father liked coffee, but my mom never did, so we never really had it around the house.  My dad used to take me to Starbucks and buy me mocha's.  They were so good, I can still remember them now!

Several years ago, after a little education, I made the conscious decision to stop drinking coffee.  Not because it tasted bad, but because it was bad for me.  I found out that caffeine is a drug.  And sad to say, I was addicted to it.  Drugs affect our brain (and our whole body) in negative ways.  So, staying away from anything that will cause me harm was a huge decision to make.  Another fact is that, coffee is one of the most acidic substances we can put into our bodies.  When we consume very acidic foods, our bodies don't run like they should.  Cancer and other deadly diseases thrive in acidic environments, so staying away from a substance like coffee is a smart decision for anyone.

Thankfully, there are some coffee substitutes out there (of which, make life delightful).  They are simply made from roasted barley and/or chicory that come to have the same flavor as coffee.  So, a recipe like this is a nice treat for someone who wants a little bit healthier option, but still wants a nicely flavored drink that tastes just like any coffee house favorite!


Yummy Cappuccino
yields: 2 servings

2 cups milk (soy, rice, or almond)
2-3 TB maple syrup
1 TB powdered coffee substitute (Roma, Caffix, or Pero)
1 tsp vanilla
pinch of sea salt

For iced cappuccino: Blend everything for up to a minute, then put in 6-8 ice cubes, blend until smooth, serve.  Or just serve over ice cubes.  (This one is my favorite!)
For hot cappuccino: Blend everything for up to a minute, whisk constantly in saucepan over medium heat until it's almost to a simmer.  Serve.

Note:  For a "double-shot" Cappuccino: add 2 TB coffee substitute instead of 1 TB.  And you may desire to add whipped topping to the top for a real coffee house experience.

Update:  When I make this, I always double the recipe and add the seeds from 1 grade A vanilla bean scraped.  And its a-ma-zing!  (And its really good with a few TB of org. Cocoa powder added, to taste, if you would like to make a "Mocha.")

Raw Almond Milk

This is my absolute favorite milk recipe to make at home.  Its WAY simpler and easier than making soy milk, and its a RAW recipe which makes it even better!  


Raw Almond Milk

1 cup almonds (soaked overnight)

4 cups purified water
Soak almonds overnight.

1.  Place almonds and water in Vitamix blender for 2 minutes, or until smooth. 
2.  Strain through good-quality cheese cloth or nut milk bag. 
3.  Pour into half-gallon mason jar. 
4.  Add a pinch of fine sea salt, 1 tsp vanilla, and 1 TB maple syrup. 
5.  Shake.  Chill.  Serve.  Bon Appetite!

Variation:  Use any kind of nut you would like.  Even use brown rice if you’d prefer!  I chose almonds, because they are the most alkaline (and I like the flavor)!