These recipes are bound to spread holiday cheer!
It’s the most wonderful time of the year. It’s the time for carols. It’s the time for recipes. What else is it time for? Delicious seasonal desserts and beverages that are mouth-wateringly marvelous.
Matcha turns all your baking into festive baking with an energy boost. We've got three recipes that will bring you all the holiday magic. Try them out. Your tastebuds will thank you!
Phruitful Dish shared this excellent vegan recipe that’s not only delicious, but is balanced with adaptogens and antioxidants -- and free of refined sugar.
Ingredients (vegan, gluten-free, sugar-free):
Optional Snow 1 (contains sugar):
Optional Snow 2:
Need to add a festive element to hot drinks for guests this Christmas? Here’s a super easy and healthy treat that everyone will love adding to their hot chocolate.
I used an isi whipper to make this whip cream, but you can do it in a bowl also. I mention how at the end. It took me a few tries to get this to work in the isi. The first time I used the big 1L isi and one can of coconut milk and it made beautiful whip when I first made it, but then the second time I tried to use it, it just sputtered out. So, I had best results using the 1/2 L isi and one can of coconut milk.
I learned from the Nourishing Gourmet that the fat content needed to be right, so I found a coconut milk with 11g of fat per 1/4 cup. To that, I added two tablespoons of coconut oil to get the fat content right. It's essential to have enough fat in this.
Place your can of coconut milk in the fridge overnight so the cream hardens at the top of the can. After chilling, pour the contents of the can into a blender (the water and the cream). Add the rest of the ingredients and blend until combined. Pour the mixture into the isi whip cream dispenser and add a charge. Shake vigorously before using. This can keep in the fridge for 10 days.
I found that it was too thick without the almond milk and the coconut whip solidified in the bottom of the whip cream dispenser once I put it in the fridge.
When you take it out of the fridge to use again, you have to shake it reeeeeal good because the coconut milk will stiffen up.
You can whip this in a chilled bowl if you don't have an isi dispenser. Put a mixing bowl in the freezer for 10 minutes. Combine the ingredients in the bowl except do NOT include the coconut liquid from the bottom of the can. Only scrape the solid coconut cream off the top of the can. Beat for 30 seconds.
Peppermint and chocolate have always been a perfect pair. It's super easy to turn your Matcha Bliss or hot chocolate into a festive candy cane latte. This recipe calls for our Matcha Bliss, which is a blend of cacao, reishi, maca, matcha, cinnamon and pink salt. You can definitely make your own blend using our Classic Matcha, just be sure to use raw cacao and good quality adaptogen powders.
If you don't have a heatproof blender, you can use a handheld frother or emulsion blender to combine the cacao butter with the tea and nut milk.