If you’re not already an eggnog fan, you will definitely become one after you’ve tried and tested our peppermint essential oil recipe. An absolute must for the Holiday season, to have and to share!
Materials list
- A blender
- A measuring cup
- 1 tsp
- 1 tbsp
Ingredients
- ORIGINAL (CLASSIC) VERSION
- 1 drop of Cinnamon Cassia essential oil
- ½ big avocado, frozen
- ½ banana, peeled and frozen
- 1 can (400 ml) of coconut milk, which preferably has been previouslsy refrigerated for 24 hours
- 1 tbsp of freshly pressed lemon
- 1 ½ cup of almond milk
- ½ cup of maple syrup
- 1 tsp of Vanilla Bourbon extract
- 1/8 tsp of grounded clove bud
- 1 to 3 tsp of nutmeg (to taste, add gradually)
- 1 cinnamon stick (for serving, optional)
- ¼ to ½ cup of Bourbon (optional)
PEPPERMINT VERSION
- Add 6 to 12 drops of peppermint essential oil.
Preparation
- Cut the avocado and peel the banana. Keep half of each in the freezer (the day before).
- Add all the liquid ingredients into the blender and mix for 10 seconds.
- Add the frozen avocado, the banana, as well as all the spices in the blender.
- Mix until the mixture becomes smooth.
- If needed, taste to adjust spices.
- Serve with a cinnamon stick or a peppermint candy canne (optional).
Precautions & recommendations
- This drink will not keep. Serve right away, cold.
- Tip: for the peppermint version, top with chucks of peppermint candy cannes, or display a full peppermint candy canne in the serving glass.
It is important to know that some essential oils are not suitable for culinary use and should be avoided completely as they are neurotoxic if ingested orally. To see the list of essential oils safe for culinary use, consult the FEMA (Flavor and Extract Manufacturers Association) list in our "Documentation" section.
