Masala Chai Eggnog Recipe

This weekend, in the spirit of the holidays, we wanted to make some eggnog. We’ve made eggnog and "soynog" so many times before that it seemed like time to mix it up a little. If you're a regular reader, you might know how much I love masala chai. I'm a weakling when it comes to caffeine but once in a while, especially when we have large family gatherings, we make loads of the fragrant chai and I just can't resist sipping a few cups. So why not combine the two?

Eggnog already has nutmeg, so adding the spices used in masala chai just enhances the flavor. The cardamom in particular really shines through. If you're adventurous (and not making this for kids), you could also spike it with a little rum or cognac. 

Pomegranate Acai Milkshake Recipe

This pomegranate acai drink is one of the many I make for breakfast after my morning workouts. I'm no nutritionist, but this drink works for me. It's filled with "superfoods". During the winter we almost always have freshly pressed pomegranate juice (here's why) in the refrigerator. To this fruit juice, I blended in some bananas, pure acai juice and mung beans for extra protein. 

It's delicious, plus it keeps me energetic and full until lunch time. Check out my other protein drinks; every day I blend a few ingredients, alternating between fresh fruits and vegetables, various kinds of milk and other sources of protein such as whey or soy protein. 

Healthy Green Drink Recipe

A few weeks ago, fresh rambutans were on sale for only $0.69 a pound and we bought several pounds. I figured flight tickets to Vietnam are so expensive, it wouldn't be so bad to splurge on the tropical fruits instead of a trip to Asia!They're called chôm chôm in Vietnamese. After a few bags, my family eventually got sick of them, so I ended up making fruit  purée and storing it in the freezer. I already had in mind a specific drink recipe I would make. I prepared a flavorful but healthy drink with a vibrant green color. In addition to the rambutans, I used spinach,  kiwis, lemon and lime juice. 

The result was delicious. I loved the acidic taste of the kiwis, lime and lemon that balanced so well with the sweetness from the rambutan purée.