This eggless eggnog is delicious alchemy.
1 ripe avocado
1 can coconut milk
720ml almond milk
120ml agave syrup
2 tbsps lemon juice
1/2 tsp vanilla extract
1 tsp freshly ground nutmeg
1/4 tsp ground cinnamon
Tiny pinch cloves
80ml rum (add more to taste, or omit completely and replace with more almond milk for an alcohol free version)
Cinnamon sticks to garnish
Pour coconut milk into a freezable container, and place this along with the avocado in the freezer for about 45 minutes. They should be icy cold but not frozen at this point.
Peel and slice the avocado, and pop in a blender along with all the other ingredients. Blend until smooth and creamy.
To serve, pour over ice, garnish with the cinnamon stick, and sprinkle with a little extra nutmeg.
Original recipe from theppk.com