How to make Egg Free Eggnog

4 cups unsweetened cashew or almond milk
1 can full-fat coconut milk (shake before opening)
2 tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon allspice
¼ teaspoon cloves
2 pinches of fine sea salt

Place all the ingredients in a blender.

Blend the mixture until well combined and frothy. Transfer the mixture to the fridge and let it chill for a few hours.

Before serving, if you’d like, whisk in ½ cup brandy, dark rum, or bourbon to the eggnog. Pour the eggnog into cups, add a scoop of coconut whipped cream if using, and top each glass with a sprinkle of grated nutmeg.

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