Gluten-Free, Dairy-Free, Egg-Free Egg Nog

SERVES 6 (MAKES 24 OUNCES)

Here's a delicious alternative to traditional egg nog. This allergy-friendly egg nog, made without dairy and eggs, is sweetened naturally without processed sugar. It's as rich and creamy as the real thing. Serve cold with a cinnamon stick, sprinkled with nutmeg or topped with dairy-free whipped topping.

Meat from one young coconut, fresh, or 1 cup frozen
    young coconut (drained if frozen in water)
½ cup raw almonds or 1 teaspoon pure vanilla extract
    or 1 teaspoon gluten-free imitation almond
    extract, more to taste
3 medjool dates, pits removed
3 tablespoons agave syrup or liquid sweetener of choice
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
3 cups water or canned coconut milk* or combination

1. Blend all ingredients in a food processor or VitaMix until smooth.

2. Pour mixture into a colander or sieve lined with clean cheesecloth and strain. If you like egg nog with a bit of texture (pureed bits of almonds, if tolerated, and dates), enjoy without straining.

Each serving contains 366 calories, 33g total fat, 26g saturated fat, 0g trans fat, 0mg cholesterol, 19mg sodium, 20g carbohydrate, 3g fiber, 5g protein.

TIP For a thicker, creamier beverage, use 3 cups canned coconut milk or a combination of water and canned coconut milk.

Adapted from a recipe from Foods Alive (foodsalive.com) by Megan Banks.