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No yolk about it, Shannon is in the building


When you last heard from me in my “Everything but the kitchen sink” post, I dropped a little hint that I might not be around for a while. The text said something about taking a vacation, but those of you who clicked on my closing link (the final scene from "The Sopranos") may have wondered if I was coming back at all.

Well, to answer your question, I’m here now, but not on a weekly basis. I just thought I’d stop by with another treat from my raw kitchen.

Sometimes my favorite recipes to make are just modified versions of tried and true classics. Don’t get me wrong; it’s great to make something entirely new, but there is something comforting about the blasts from the past.

For instance, while watching a Martha Stewart episode, I recalled how much I enjoyed sipping on an old-fashioned egg cream. This is something I discovered as a kid while watching some made-for-television Gary Coleman movie (No, I don’t have fond memories of ordering one at the local soda fountain. I’m no spring chick, but that was still before my time).

I remember being disgusted by the idea of drinking something with “egg” in the name; I wouldn’t even taste egg nog as a child.

But, lucky for me, this nostalgic beverage doesn’t contain any egg at all. It’s just a simple combination of whole milk (it’s got to be the heavy stuff to maintain its creamy texture), chocolate syrup and soda water. Now, all I had to do was get rid of the “cream.”


No-egg no-cream

  • ½ cup raw Brazil nuts, soaked
  • 1 cup filtered water
  • 1 Tbsp. coconut butter
  • 1 Tbsp. agave nectar
  • ½ Tbsp. lecithin
  • seeds from ½ vanilla bean
  • dash of sea salt
  • ¼ cup grade B maple syrup mixed with 2 Tbsp. cocoa powder
  • cold sparkling water

In a high-speed blender, blend the Brazil nuts and water until fairly smooth. Strain this mixture through a nut bag, cheesecloth or a fine mesh strainer.

Add the “milk” back into the rinsed blender, along with the coconut butter, agave, lecithin, vanilla and sea salt. Blend to combine, and then chill in the refrigerator.

When you’re ready to serve, add 2 Tbsp. each of the cocoa/syrup mixture to the bottom of two glasses. Divide the finished nut milk between both of them. Top off with the sparkling water, stir and enjoy with a friend.

*You can also make a standard vanilla version by eliminating the cocoa powder and adding more vanilla. I’ve been known to enjoy mine with a drizzle of sweetened strawberry puree.