Banana Coconut Vegan Nog
This Christmas favorite get a vegan makeover but doesn't lose its creamy, rich taste.
Servings: 2
Cost: $10
Equipment
- Blender
Ingredients
- 2 cups coconut milk
- 2 medjool dates pitted
- 1 ripe banana fresh or frozen
- 1 teaspoon cinnamon powder
- ¼ teaspoon sea salt
- 2 cinnamon sticks to serve
Instructions
- Place the coconut milk, cinnamon, salt and dates in the blender and process to incorporate.
- Add the banana and pulse to obtain a rich, creamy texture.
- Refrigerate for two hours.
- Pour in serving glasses and serve garnished with the cinnamon sticks.
Notes
I opted to keep my eggnog on the non-alcoholic side, but feel free to add brandy, bourbon or rum.