Leave it to us at The Chalkboard not just to find you an egg nog that’s “free” of x, y and z, but is actually packed with next level nutrition. Our ultra-holistic friend Shiva Rose recently had a craving for traditional egg nog and sought out Nitsa Citrine of Sun Potion – our official obsession of 2015! – to make this tonic herb and superfood-packed coconut “nog” that will lift your spirits, nourish that noggin’, and protect your winter immunity levels. Here’s Shiva with all the beautiful details. 

The holidays are about being in the golden light of Christmas energy. The celestial beams of love and light are abundant right now if we tap in and look for it. I, for one, love the traditional taste and smell of good old-fashioned egg nog, however I am quite sensitive to the sugar and dairy that it is made from. Nitsa and I were inspired to create this Celestial Nog that makes us feel healthy, alive and joyful and yet still has that yuletide flavor.

Details about this holistic recipe: Using ingredients like coconut cream, vanilla bean and pumpkin seed milk make this nog incredibly rich and creamy. Adding the spices like ginger, cardamom, cinnamon and clove add that Christmas feeling and aid in digestion. Sun Potion’s tonic herbs pine pollen, he shou wu, mucuna pruriens and astralagus bring vibrant activation and a happy, healthy state of being, as well as enhanced immunity and brain function. Finally, the pine pollen and turmeric give the nog its celestial glow (inside and out) and the Tocos powder imparts the frothy delicacy and beautifying effects. This nog is naturally sweetened with dates, raw honey from my own bee hive and vanilla bean.

Enjoy our Celestial Nog and may you shine with golden light!

Coconut Cream Egg Nog With Vanilla + Turmeric
Serves 2


12 oz raw sprouted pumpkin seed milk, warmed
1 cup coconut cream
2 Tbsp Sun Potion Tocos
3 Medjool dates (soaked, optional)
1 tsp pine pollen
1/2 tsp he shou wu
1/2 tsp mucuna pruriens
1/2 tsp astragalus
1 raw vanilla bean (or substitute 1 tsp vanilla extract)
1 tsp nutmeg
pinch of freshly ground cardamom
pinch of ground cinnamon
pinch of ground cloves
pinch of turmeric
pinch of sea salt


Begin by warming pumpkin seed milk in a saucepan (to preference, but take care not bring to a full boil to preserve living enzymes), then add the coconut cream and herb powders. Finish with the vanilla and spices. Pulse for about a minute in a high-speed blender and serve with love.

Adding a final pinch of spice as a garnish just before serving always brings in a beautiful touch. 

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