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coconut milk

holiday {dairy-free} eggnog float

years and years ago, good friends shared their favorite holiday punch recipe with us.  it involved eggnog and ginger ale and peppermint ice cream, and whenever we described it to people they got eeked out, but whenever we served it to people, they were enchanted.  flash forward to some recent lifestyle changes toward a more clean diet.  inspired by the sight of several varieties of non-dairy eggnog options, i decided to create a new version of this strange-and-wonderful holiday drink recipe… introducing the holiday dairy-free eggnog float.




for the sake of time, i made this eggnog float with this store-bought almond milk “eggnog.”  it does have sugar, but no strange added ingredients or fillers, which i love.  if you want to make your own, here’s a gorgeous version from elana’s pantry (with no dairy, and no eggs!)




if you want, you can take this float to the next level and make it more like an old-fashioned egg cream, by adding a dose of all-natural ginger ale or seltzer water.  there’s nothing like the taste-bud-tingling collision of bubbly, tart soda with creamy, milky nog.  trust me.  give it a go!



ready to wow your senses?  here you go!


{dairy-free} holiday eggnog float
A creamy concoction that's at once warming and cooling with the spicy depth of eggnog and the fresh hints of mint and matcha.
Recipe type: holiday drink recipe
Serves: 2
  • 1 cup dairy-free eggnog
  • 1 cup mint matcha ice cream (or dairy-free mint ice cream of your choice)
  • 1 cup all-natural ginger ale or seltzer (optional)
  1. Divide eggnog evenly into two glasses.
  2. Top each glass with half of the ice cream.
  3. If desired, pour seltzer into side of each glass.



try it!  i dare you!  and when you do, come back and let me know what you think.  Merry Christmas!



dairy_free_eggnog_float_d  dancing divider web

coconut milk chocolate mousse {dairy free chocolate mousse}

night-time, the conversing is finished at last (and oh, the conversations of the heart…), and it’s quiet. shockingly so. i light candles, sip tea, pray for those who’ve been up late discussing matters of life and soul.


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i pull out a good book and realize i need chocolate.  the pages will somehow read easier, i’m sure, with a little treat.  so determinedly dismissing several evil tempting baked goods for another time, i grab a can of coconut milk from the fridge and whip up this dairy free chocolate mousse.


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there are several versions of this recipe on the web, not the least of which are the urban poser’s and chocolate covered katie’s.  this one is a conglomeration, and it can be changed up with any extract.  i think vanilla with fresh sliced strawberries on top would be perfection.

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there.  i’ve got a little late-night treat, the kitchen’s none the wearied, and i’m about to settle into my little corner of the couch.  now if no one realizes mom’s got chocolate and they keep snoring…

dairy free chocolate mousse


coconut milk chocolate mousse {dairy free chocolate mousse}


  • 1 can full-fat coconut milk
  • 3 tablespoons raw caco powder or dark cocoa powder, plus 1 teaspoon for garnish
  • 1 tablespoon maple syrup


  1. Refrigerate coconut milk overnight with can upside-down.
  2. Just before opening, flip can right-side up.
  3. This will leave the liquid on top, and can easily be poured off.
  4. Pour liquid into separate container, reserve to drink or use in another recipe.
  5. Scoop remaining coconut cream into a bowl with cocoa and maple syrup.
  6. Whip cream just until light and fluffy.
  7. To serve, sprinkle with additional cocoa powder.


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what’s your favorite late-night sneaky-treat?


dancing divider webb

salted maple dairy free ice cream

it’s summer.  in florida, that means it’s hot.  and by hot, i mean i don’t want to step outside the front door unless i’m headed to the pool or the beach.  i mean if i have to wait for the air to kick on in the the car, i’m not nice.  it’s wicked, i know.  i’m spoiled senseless.  and making this salted maple dairy free ice cream makes everyone around me feel spoiled, too.  it’s light and creamy, feels more decadent than it is, and it will make your tummy as happy as your taste buds, i hope.


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it’s especially perfect if you sprinkle it with a little bit of coarse sea salt before serving, and if you like, drizzle with honey or more maple syrup (gasp!).  maybe next time, fresh strawberries or blackberries on top?  because i like those on anything.


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this recipe was inspired by a girl worth saving’s primal salted caramel ice cream.  i loved the idea and the simplicity, but the honey was a bit too sweet for me.  i’m hopelessly addicted to maple syrup, so we gave it a try, and it was a hit.


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even the boys who beg for a movie-night ice cream run were happy with this recipe.  and dairy free ice cream doesn’t make us feel all slumpy the next morning (even if staying up too late for movie night might…).


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here’s the recipe!


salted maple dairy free ice cream


  • 2 cans of refrigerated coconut milk (full-fat)
  • 1 teaspoon sea salt + 1/4 teaspoon
  • 1/2 cup maple syrup
  • 8 tablespoons salted butter
  • 1/2 teaspoon vanilla extract


  1. Freeze ice cream maker for at least 24 hours.
  2. Mix together maple syrup, 1/4 teaspoon sea salt, and butter in a small saucepan until it begins to bubble.
  3. Remove from stove and whisk in vanilla extract.
  4. Set aside to cool slightly (about five minutes).
  5. In a high-speed blender, blend coconut milk and sea salt.
  6. Slowly blend in maple syrup mixture.
  7. Chill for 30-60 minutes.
  8. Pour mixture into chilled ice cream maker until thick and creamy.


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do you like it?  i’d love if you have a sec to snap a pic of your version and instagram; hashtag #dancingwithmyfather to brag it up!  🙂


dancing divider webb