 Quite honestly, mothers are superheroes and deserve to be showered with love every day, but there's no denying they deserve a little bit extra on Mother's Day. (Hint, hint: Mother’s Day is this Sunday!) Whether it’s the mom or stepmom who raised you, the mother figure who made a meaningful impact on your life or even a close friend who is a first-time mom, it’s time to stop and say “thank you” to the wonder women in your life! And while generic cards or store-bought gifts can do the trick for the upcoming Mother’s Day celebration, how about adding this special Mother’s Day cocktail to your brunch menu. And if she's doesn't indulge in spirits, its quite alright, the bourbon in this recipe is optional and makes for a great mocktail. So, to all of the beautiful moms, I would like to wish each of you...Happy Mother’s Day! Last-minute shopping? Gift cards make wonderful gifts any time of the year. Shop Gift Cards. Bourbon ice spheres are fun to make and add a bit of flair to bourbon cocktails. Also available in cube shapes. 
 My Holiday Coconog recipe is a hit during the fall/winter season. It’s a non-dairy version of a traditional egg nog that’s all-natural, healthy (or at least not unhealthy), and tastes better too! Try this rich and delicious raw vegan recipe for the holidays. By the way, you can take this same recipe and make it into ice cream! Simply transfer the custard into your ice cream machine and freeze for about 50-60 minutes. Be sure to follow the manufacturer's directions. Download full recipe below. This drink is one of my all time holiday favs. My siblings and I always looked forward to our mom making us hot cocoa to warm our bellies on cold winter days, especially around the holidays.  This single-serving recipe only takes 5 minutes to prepare and can be made in the microwave or stovetop. As an option, add 1-2 drops of peppermint oil or peppermint extract to make this a festive, kid-approved beverage. Want to add caramel to the mix? Add a spoonful of caramel from my Coconut Caramel Macchiato recipe for a sweet, buttery add-in. Download the recipe below.  Ahhh...latte. A drink that I often crave, but have recently been denied, due to gut sensitivies and hormone imbalances. I discovered when I drink coffee, I become very irritable and quite anxious. Unfortunately, for many people, myself included have had to find other beverages which would satiate the senses while providing health benefits. Two years ago, I discovered chicory root, which when roasted, tastes very much like coffee. There are so many ways to use this wonderful root. If you aren't familiar with chicory, you may find the following information helpful. Chicory is a actually a plant. Its roots and dried, above-ground parts are used to make medicine. Chicory is used for loss of appetite, upset stomach, constipation, liver and gallbladder disorders, cancer, and rapid heartbeat. It is also used as a “tonic,” to increase urine production, to protect the liver, and to balance the stimulant effect of coffee. Some people apply a paste of chicory leaves directly to the skin for swelling and inflammation. In foods, chicory leaves are often eaten like celery, and the roots and leaf buds are boiled and eaten. Chicory is also used as a cooking spice and to flavor foods and beverages. Now that you know a little more about chicory and it's benefits, let's talk lattes. There are so many ways to use chicory when preparing lattes. You can add alternative milk or coconut cream (Click Here for my "Thai Coconut Made 3 Ways" video). You can also add fats such as coconut butter, coconut oil or ghee for rich, complex flavors. If you have a copy of my recipe book, "FEED: Living Food Recipes to be Made and Eaten with Love", just hop on over to the "Breakfast, Juices, Smoothies and Beverages" section for coffee recipes and more. I hope you enjoy this drink, and a complementary recipe (below), as much as I love developing recipes that not only taste great but can be our medicine, too. Regina xo  
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AuthorRegina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon. 
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