gluten-free, vegan + raw
1 1/2 cups almonds, soaked in water for 8 hours then drained
3 C pure water
1/4 C maple syrup (or 4 – 6 Medjool dates, pitted)
1 T coconut butter or oil, melted
1 T Green Dream
1 T Cacao Magic
1 t nutmeg
1/2 t cinnamon
pinch ground cloves
dash of sea salt
Add almonds and water in to a blender for 2-3 minutes.
Strain mixture using a nut milk bag or fine mesh strainer to make an almond milk base for the eggnog. Discard almond pulp (or save for crackers or cookies!)
Rinse out blender and pour almond milk back in. Blend the rest of the ingredients with the milk until smooth and delicious. Place in the fridge until cold and serve!