Vegan hazelnut chocolate eggnog

hazelnut chocolate eggnog

Mark this versatile drink on your holiday calendar. It’s like Nutella meets hot chocolate and it also feels like a rich, nutty milkshake when served cold. Add a shot (or two or three) of rum, and your cocktail party is complete.

The key to thickening this un-eggy eggnog? Chia seeds. Better than cornstarch and other thickeners, chia seeds are a healthy egg replacement in vegan cooking.

You’ll likely have the other ingredients already in your pantry, most of which can be purchased in bulk. I used vanilla oat milk here, but any non-dairy milk will work.

Cheers to festive drinks! Enjoy responsibly!

hazelnut chocolate eggnog

Prep time: 5 minutes
Total time: 60 minutes, including time chilling in the fridge
Serves: two small cups or one large mug

2 cups non-dairy milk (almond, cashew, coconut, or oat)
2 tbsp of cocoa powder
1/2 cup of roasted hazelnuts
1 to 2 tbsp of maple syrup
1 to 2 tbsp of ground chia seeds
1 tsp of ground cinnamon
1 tsp of ground nutmeg
1 tsp of vanilla extract (or 2 tsp of almond extract)
spiced or dark rum as desired

  1. Preheat the oven to 350 fahrenheit. Roast the hazelnuts for 12 to 15 minutes.
  2. Remove from the oven and let the hazelnuts cool for a few minutes.
  3. Remove the skin from the hazelnuts. They will be creamier when blended.
  4. In a high-speed blender, blend the hazelnuts on a low setting for 5 to 10 minutes or until a butter is formed. If your blender has a setting for smoothies, it may take less time.
  5. Add the remaining ingredients and blend well.
  6. Taste and adjust as you blend. Start with less maple syrup and add more if you prefer more sweetness.
  7. Chill in the fridge for 30 minutes. The chia seeds will thicken up the mixture.
  8. Serve cold or hot.

Optional toppings: vegan whipped cream, cacao nibs, cinnamon, nutmeg

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