INGREDIENTS
- 1 15-ounce can coconut milk (400 ml)
- 1/2 cup raw cashews (65 g)
- 1/4 cup water (65 ml)
- 3 tbsp maple syrup
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- Soak the cashews overnight or for at least 1 hour.
- Place all the ingredients in a blender and blend until smooth.
- I prefer to serve the eggnog chilled, so I keep it in the fridge for at least 1 or 2 hours
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