Here’s an eggnog so healthful you can drink it all year long!
For each serving add:
1 cup unsweetened coconut, almond, hemp, or cashew milk, chilled
1 peeled ripe banana, cut into 1 inch sections
1 tablespoon agave syrup (or less if you like)
A pinch of nutmeg (or more if you like)
Place in a blender jar and whir until creamy and smooth. Serve in festive glasses.
Note: David Little, the holistic healer who taught me this recipe, liked to add a squirt of Renshenfengwangjiang, a ginseng and royal jelly syrup (“as the booze”).