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Rebel’s Peppermint Hot Chocolate with Coconut Whipped Cream

Give this winter-warming classic some kick with a dash of peppermint. Top with Rebel’s favourite dairy-free alternative to cream; whipped coconut (of course).

ingredients: (serves 1)

1 330ml Rebel Kitchen Organic Chocolate Mylk

A few drops of peppermint extract

1 can of organic coconut milk

Optional Extras:

Cacao nibs and fresh mint for decoration

method:

Whipped Coconut Cream:

The key to a successful whipped cream is keeping all your ingredients and cooking utensils uber-chilled.

  1. Refrigerate the can of coconut milk for 8 hours or overnight. Also place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making the whipped cream.
  2. Open can of coconut milk. Take care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
  3. Whisk coconut cream using electric mixer (with chilled beaters) on medium speed; turn to high speed. Beat for approx. 7-8 mins or until stiff peaks form.

Hot Mylk:

  1. Heat mylk slowly in a saucepan for 4 minutes, or until desired heat. Then add the peppermint extract to taste.
  2. Pour mylk into a big mug, scoop the coconut cream on top, then garnish with fresh mint leaves and cacao nibs. Serve immediately and enjoy! (preferably with sleigh bells ringing in the background)

Tip: Dust a light sprinkling of cinnamon or cardamom powder over the top for added Christmassy fragrance.

enjoy!

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Rebel’s Easy Chai (Vegan) Eggnog

Nothing says Holiday Season quite like eggnog. Try our improvised dairy-free version, dialled up with a splash of Bourbon.

Well, ‘tis the season…

ingredients: (serves 4)

2 x 330ml Rebel Kitchen Organic Chai Mylk

1 Ripe banana

A few drops of Vanilla extract

A pinch of freshly ground nutmeg

Optional Extras:

50ml Bourbon (cheeky)

method:

1.Pour Chai Mylks into a blender. Add ripe banana, nutmeg and vanilla extract. If using, add bourbon/rum at this stage too.

2. Blend until the banana has mixed with the liquid and you have a smooth, rich consistency.

3. Pour into a glass tumbler and add ice cubes if you want it extra cold. Serve. Soak up that holiday spirit and be merry!

Enjoy!

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Double Chocolate Mylk Overnight Oats

It’s the classic overnight oats, served with a double dose of chocolate. What more could you want? Oh yes. Toasted hazelnuts. Perfection. Autumn in a bowl right there for you. Thanks Manu (Manu’s Kitchen) for this one.

ingredients: (Serves 1)

1 330ml Rebel Kitchen Chocolate Mylk
1 Cup Gluten Free Rolled Oats
5 Squares of 80% Dark Chocolate or 1/4 Cup Chocolate Chips
1 Handful Toasted Hazelnuts, roughly chopped
Handful Strawberries

method:

1. Pour the oats in your breakfast bowl of choice. Pour in your Chocolate Mylk until it just covers the line of the oats.

2. Do this before bed and leave it till morning or wait at least 20 minutes to eat it.

3. When you’re ready to eat it, melt the chocolate with a teaspoon of hot water in the microwave for 30 seconds at a time until melted. Toast the hazelnuts in the oven for 10 minutes and crush lightly with a knife.

4. Drizzle the oats with lots of chocolate, sprinkle with chopped strawberries and toasted hazelnuts.

Enjoy!

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Winter Chai Spiced Stew

Manu (Manu’s Kitchen) has used our warming Chai Mylk and Coconut Yogurt to bring this beautiful veggie stew to life. Seasonal, packed full of flavour and quick to rustle up. Don’t stew; get cooking.
ingredients: (Serves 4)
1 330ml Rebel Kitchen Chai Mylk
2 Tbsp Olive oil
2 Cloves Garlic, finely chopped
2 Shallot Onions, finely chopped
2 Cups Cauliflower Florets
5 Baby Aubergines
1 Can Organic Chickpeas
1/2 Tsp Cumin
1/2 Tsp Cinnamon
1/2 Tsp Fennel Seeds
1/2 Tsp Mustard Seeds
1/4 Tsp Cayenne Pepper
1/2 Tsp Ground Coriander
1 ‘Star’ of Star Anise
1 Tsp Cider or White Wine Vinegar
1/2 Tsp Turmeric
2 Tbsp Rebel Kitchen Original Coconut Yogurt
Salt and Pepper
Fresh Coriander Leaves

method 

1. In a large dry pot or pan, toast the fennel seeds and spices for a 30 seconds. Remove from the pan and crush the seeds lightly with a knife. In the same pan, sauté the garlic and shallots in 1 tablespoon of olive oil on a medium heat. Add the spices and seeds back to the pan and mix until fragrant. Add the chickpeas, Chai Mylk and a pinch of salt, pepper and the vinegar. Leave it to simmer and reduce for 10-12 minutes.

2. Meanwhile, make the veggies. Boil the cauliflower florets for 3 minutes and drain.

3. In a second frying pan, another tablespoon of olive oil. Cut the aubergines in halves and brown them for 5 minutes on each side until golden and softened in the middle. Brown the cauliflower florets in the same pan until golden, turning them every minute or so.

4. Add the aubergine and cauliflower to the sauce and simmer for another 2 minutes. Combine the coconut yogurt with another 1/2 tsp of turmeric.

5. To serve, sprinkle the stew some fresh coriander leaves and eat with the coconut yogurt along with some brown rice or whole wheat flat bread.

Enjoy!

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Matcha Coconut Soba

Our guest blogger this month is Manu aka Manu’s Kitchen (check out her food creations, they rock). Now, we’re kicking off November with something  a little different. Rebel Mylk and soba noodles. It shouldn’t work. But it does. Trust us.

This’ll blow your mind and your tastebuds. So only one thing for it. Time to get cooking…

Ingredients: (Serves 2)

1 330ml Rebel Kitchen Matcha Mylk
Soba Noodles for two
1 Bunch Pak Choy
1 Tsp Vegetable Oil
1 Tsp Grated Ginger
1/4 Red Chilli, finely chopped
2 Spring Onions, finely sliced
Juice of 1 lime
1 Tsp Gluten Free Soy Sauce
1 Tsp Mirin
Salt and Pepper
Chilli Flakes (optional)
Sesame Seeds
Sesame Oil

method:

1. Bring a pot of water to the boil.

2. In a frying pan, heat the oil and sautee the ginger, red chilli and half of the spring onion. When softened, add the Matcha Mylk, lime juice, soy sauce and mirin. Season with salt and pepper, leave to simmer until it reduces slightly (about 5-7 minutes)

3. Chop the ends of the stem off of the pak choy and blanche the leaves in the boiling water for 1 minute. Remove with a spoon. To keep it green and fresh, you can place the cooked pak choy in a bowl of ice cold water.

4. Cook the noodles as instructed. Drain and rinse with cold water. Combine the noodles with the Matcha Broth/Sauce and add the pak choy.

5. Combine half a teaspoon of sesame oil with a little more fresh chilli, the remaining spring onion and a pinch of dried chilli flakes if you like it spicy. Drizzle this mixture over the noodles and pak choy and finish it off with a sprinkle of sesame seeds.

Enjoy!