Brock repeats a favourite holiday drink recipe from last year, but a soy-free version of vegan egg nog this time.
Recipe:
- 3 cups almond milk
- 2 cups raw soaked cashews
Blend until smooth and frothy.
Pour into mixing bowl and whisk in the following ingredients:
- ½ cup rum/brandy
- 2-3 Tbsp Yakon Syrup
- 1/8 tsp ground cloves
- fresh grated nutmeg (to taste)
- ¼ Tbsp cinnamon
- ½ tsp sea salt
Cover and refrigerate for 2-3 hours.
Serving:
Pour into a cup.
Grate more nutmeg on top.
Garnish with a cinnamon stick.
