Cinnamon Spiced Plant-Based Eggnog
This No-Egg Eggnog has all the spices and warm feelings you expect from this celebratory drink. Serves 4
1 cup raw cashews,
soak 5 hours, or overnight
1 cup soy or nut milk
coconut creme, unsweetened, small can
1/2 cup filtered water
1/4 cup maple syrup, or monk fruit,
1 tsp turmeric, ground
1 lemon zested
pinch of salt
1 tsp cinnamon
1/8 tsp cloves, ground
1/8 tsp ginger ground
nutmeg, for finishing
cinnamon sticks, star anise, for garnish
Blend together all ingredients in a high powered blender. Add more water if it feels too thick. If using, add spirits of choice. Blend briefly.
Pour into decorative glasses, and garnish with cinnamon stick, star anise, shaved nutmeg.
For extra festivity,
add rum, cognac, or whiskey
is a seasonal gluten free chef and certified health coach.
To work with Laurie, visit LaurieRichardone.com