Vegan Eggnog

Ingredients:

• 3 cups of plant milk (all the nut based ones work best for this recipe)

• 1 14-oz can full-fat coconut milk

• 4-6 tbsp maple syrup, plus more to taste (date syrup or coconut sugar works too for half)

• 1/2 tsp ground cinnamon (extra for decor)

• 1/4 tsp ground nutmeg

• 1 tsp pure vanilla extract

• Optional: 1/8 tsp ground cardamom

You can spice yours up with a splash of bourbon, whipped coconut cream or a cinnamon stick.

Instructions:

1. Add 3 cups plant milk milk, coconut milk, maple syrup (hold a little in case you want it less sweet), cinnamon, ground nutmeg, vanilla extract, and cardamom to a blender.

2. Blend on high until you get a creamy and smooth consistency (1-2 minutes). Then taste! If you would like more spices or sweetness add the rest of the maple and add more spice. Blend again.

3. Serve the eggnog cold over a few ice cubes in a nice glass. If you want to enjoy it hot, heat the eggnog in a medium pot. Don’t bring to a boil, turn off the stove before it simmers.
   Serve as is or with coconut whipped cream and a pinch more cinnamon or nutmeg.

   NOTE: Eggnog will remain fresh in a jar in the refrigerator up to 4-5 days. Or freeze into ice cubes and store up to 1 month. Shake well before serving — a little separation is natural.