This better for you spiced eggnog is sure to spread the Christmas cheer! We like to create a big batch without the alcohol for the whole family and add in the rum individually where needed.
Prep Time:
10 minutes
Cooking time:
30 minutes
Servings:
4
Ingredients:
- ¼ cup Melrose Coconut and Cashew Nut Butter
- 2 tablespoons Melrose Almond Chai or Almond Nut Butter
- 750mls filtered water
- 2 Medjool dates
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla paste or ½ fresh vanilla bean, seeds only
- 1 tablespoon pure maple syrup (optional)
- 100mls whisky or spiced rum (optional)
- ½ cup thickened coconut cream or oat cream, whisked until fluffy (optional)
Method:
- Place Melrose Coconut Cashew and Almond Chai or Almond Butter along with filtered water, dates, spices, and maple syrup (if using) in a blender, blitz on high for about 60 seconds, until smooth and creamy. Pour mixture into a large jug and place in the fridge to chill.
- When ready to serve, add whisky or rum into eggnog (if using), whisk mixture well or re-blend so that is creamy and frothy. Place in serving glasses and top with whisked coconut or oat cream, sprinkle with extra nutmeg. Serve chilled.
Tips:
You can easily make your own almond or nut mylks by adding any of Melrose range of nut butters with filtered water and blending. You can choose to pass through a muslin cloth or sieve or leave as is.
