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Vegan Eggnog

Recipe from City Market, Onion River Co-op (makes 8 servings)

2 cups coconut milk, full fat
2 cups almond milk, vanilla
1 avocado
1/4 cup pure Vermont maple syrup
1 tsp ground cinnamon
1 tsp ground nutmeg
1/8 tsp ground allspice

1) Combine all ingredients in a blender or food processor. Process on high speed for 2 minutes, or until avocado is fully incorporated. (PS You can substitute a frozen banana for the avocado, if you prefer). Serve chilled with a sprinkling of nutmeg. 

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