Dairy and rich holiday treats can wreck havoc on your digestion and cause painful inflammation. This lighter version of eggnog is all-natural, all vegan, and all yum! The fresh flavor of coconut milk is wonderfully light and creamy. You’ll be using this recipe for years to come, but be sure to make a copy! Your guests will want it, too.
Servings 6 servings
INGREDIENTS
6 cups of coconut milk (AIP) or almond milk (non-AIP)
⅓ cup pure maple syrup
¼ cup tigernut butter (AIP) or almond butter (non-AIP)
1½ tsp. pure vanilla extract
2 tsp. rum extract (or to taste, optional)
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 dash ground cloves
INSTRUCTIONS
Place coconut or almond milk into a blender; add almond butter, extracts, cinnamon, nutmeg, and cloves. Blend for 30 seconds; pour into large pitcher with cover.
Cover and refrigerate until cold.
Rim glasses with cinnamon for a festive touch and to add an extra anti-inflammatory punch
Serves 3-4.