Nondairy Eggnog

As I watch all the holiday decorations go up around my neighborhood, I’m reminded how far behind I am in sharing my joy with the people who live near me.  I want to have people over one of these days, when I’m actually awake at my house. At the gathering I want to serve something warm and cozy. This is a nondairy eggnog recipe that has the richness and depth of the real deal, without the inflammatory effects

·       3 cups almond and cashew Mylk blend (take ½ c almond and ½ c cashew. Add 2 c filtered warm water, blend til milky and pulp remains. Squeeze milk from the pulp and keep the mylk separate from the pulp, reserving the pulp for another project)

·       1 14-oz can full-fat coconut milk 

·       4 dates

·       1 T maple syrup

·       1/2 tsp ground cinnamon

·       1/4 tsp ground nutmeg

·       1 tsp pure vanilla extract

·       A dash of cardamom and clove

Blend all the ingredients in your blender until frothy. Serve warm or cold and top with a sprinkle of cinnamon and nutmeg. You may choose to add bourbon or your favorite liquor, but I love a dash of fermented turmeric root and ginger. Crazy, but it does add a little festivity and personality to this traditional holiday beverage. There are many health benefits that far outweigh the stuff you’ll see in the cartons of eggnog on the grocery shelf, including the omega-3’s and protein. Enjoy the holidays and the days and people you love!