Plant-Based Moroccan Nog
My Plant-Based Nog takes it just a notch higher with Moroccan spices. It’s easy on your waistline and delicious served for a holiday party or any time of the year as a snack or appetizer.
Servings Prep Time
8 people 10 minutes
Servings Prep Time
8 people 10 minutes
Moroccan Vegan Eggnog
Plant-Based Moroccan Nog
My Plant-Based Nog takes it just a notch higher with Moroccan spices. It’s easy on your waistline and delicious served for a holiday party or any time of the year as a snack or appetizer.
Servings Prep Time
8 people 10 minutes
Servings Prep Time
8 people 10 minutes
Moroccan Vegan Eggnog
Ingredients
  • 8 cups non-dairy milk
  • 2 frozen bananas broken into pieces
  • 4-6 Medjool dates pitted
  • 2 tsp allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1/2 tsp nutmeg
  • 1/3 tsp ground cloves
Instructions
  1. Blend in a high-speed blend until smooth and creamy.Sprinkle a little cinnamon on top and serve
  2. Chill for about an hour.
  3. Sprinkle a little cinnamon on top and, if desired, add a little of your favorite brandy, bourbon or rum.

This recipe was printed from plantbasedcooking.com