After having a minor surgery a month ago, I’ve been feeling quite useless.   There was not much cooking or really anything I could do, but to stay home, rest and suffer from a major cabin fever.

However, now that I’m feeling a little bit better, I’ve decided to make something easy and delicious.  A fellow vegan and a certified Holistic Health Coach, Morgan Marie, was kind enough to allow me to share a recipe from Blissful Eating website where she’s an Editor in Chief.

Even though I originally intended to try her Egyptian Koshary Bowls, at my current condition I only was able to whisk her Holiday Eggnog.  And I might admit, it was a delicious triumph!

Eggnog

Ingredients

  • 1 1/2 very ripe banana
  • 1 1/2 cups almond milk
  • 2 tsp imitation rum extract, or real rum 😉
  • 1/2 tsp powdered nutmeg
  • Dash of cinnamon for garnish

Eggnog

Blend all ingredients in a blender and serve with dash of cinnamon on top.

For eggnog frappé add ice and Enjoy!

     

 

 

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