Holiday Eggnog without the Egg and cream

The smells around the holidays are what bring back the memories for me...fresh baked cookies, oven roasted veggies... hot cocoa and eggnog. I have always loved the smell of eggnog, but when I learned that it was eggs and heavy cream, I just couldn’t do that to my body. Now I make an eggnog that everyone can enjoy, and it’s actually good for your heart! I hope you enjoy it as much as I do!

• 3/4 c. Almonds and 3/4 c. Cashew (Brazil nuts are fun too), add some hemp seed for added protein

Soak this blend of nuts overnight or in boiling water for 1 hour. Discard the water and put the nuts into a blender with 4 cups of clean filtered or spring water and a dash of pink Himalayan salt. Blend on high for 1 minute. You may take a nut bag and squeeze the mylk from the pulp (saving the pulp for another time) or you may keep the nuts and the mylk together and make this a full on thick meal.

• 1/2 c muun chi CoCoFir

• 1 ripe banana

• 4 medjool dates

• 1/4 tsp ground cinnamon and another of nutmeg

• 1 tsp pure vanilla extract

• 1/8 tsp ground cardamom

I find that the vitamix or the ninja are the best at incorporating the nut pulp into the mylk.

If you and your friends don’t finish this in one sitting, a. You may need different friends, b. You may store it in the fridge for 4-5 days.

You may add bourbon if you like if serving it at a party. You may serve warm or chilled. I love to top it with a dollop of muun chi CoCoFir with cinnamon sprinkled on top for a festive touch. Who says delicious can’t be good for you?