Egglessnog

Serves 4 | Prep time: 5 mins | Cooking time: 0 mins

INGREDIENTS

• 3 1/2 cups almond milk (the refrigerated variety)
• 1/2 cup light coconut milk
• 6 large medjool dates, pitted
• 1 cup raw cashews
• 1/2 a cinnamon stick
• 1 1/2 tsp freshly grated nutmeg
• Seeds of 1/4 of a vanilla pod
• Pinch of ground cloves
• Generous pinch of sea salt
• 2 Tbsp bourbon (for non-alcoholic, sub with 1 1/2 Tbsp peach nectar + 1/2 Tbsp apple cider vinegar)

METHOD

1. In a high powered blender such as a Vitamix, combine all the above ingredients. Blend on high until your Vegan Eggnog is perfectly smooth and creamy.
2. Strain through a fine meshed sieve if you fancy an extra smooth and silky beverage.
3. Keep chilled, in an airtight bottle for up to 1 week.