Vegan Eggnog (Eggless Nog

• Produce

  • 6 Medjool dates, large pitted

• Refrigerated

  • 3 1/2 cups Almond milk

• Canned Goods

  • 1/2 cup Coconut milk, light

• Baking & Spices

  • 1/2 Cinnamon stick
  • 1 Pinch Cloves, ground
  • 1 1/2 tsp Nutmeg
  • 1 Generous pinch Sea salt

• Nuts & Seeds

  • 1 cup Cashews, raw

• Beer, Wine & Liquor

  • 2 tbsp Bourbon

• Other

  • Seeds of 1/4 of a Vanilla Pod

Found on crazyvegankitchen.com

Description

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 teaspoons freshly grated Nutmeg
• Seeds of 1/4 of a Vanilla Pod
• Pinch of Ground Cloves
• Generous pinch of Sea Salt
• 2 tablespoons Bourbon

Directions

• 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.
• Strain through a fine meshed sieve if you fancy an extra smooth and silky beverage.
• Keep chilled, in an airtight bottle for up to 1 week.