Quick and Easy
3 cups plant-based milk
1 14-oz can full-fat coconut milk
4-5 Tbsp maple syrup, (substitute up to half with coconut sugar or monkfruit sweetener), you can add more for taste
1/2 tsp ground cinnamon, you can add more for taste
1/4 tsp ground nutmeg, you can add more for taste
1 tsp pure vanilla extract
1/8 tsp ground cardamom (optional)
1. Add 3 cups plant-based milk, coconut milk, maple syrup, cinnamon, ground nutmeg, vanilla extract, and cardamom (optional) in a blender.
2. Blend on high until creamy and smooth — 1-2 minutes. Then taste and adjust flavor as needed, adding more spices for warmth or maple syrup for sweetness.
3. You can serve cold over ice or hot by heating on low heat until warm.
Note: Leftover eggnog can be kept in the refrigerator for up to 4-5 days.
Best stored in a glass mason jar or any type of glass jar.
Shake well before serving. Enjoy and Happy Holidays!
Eating Healthy -Living Well with Antoinette Ouattara,MPH,MS
Your Clean Eating Nutritionist