Eggnog Latte Pudding
Ingredients
The pudding
-
coconut cream from the top layer of 2
cans
full fat coconut milk
-
2
tablespoons
maple syrup
-
2
cups
cashews
-
1
cup
Silk Almond Nog original flavor
-
12
pieces
medjool dates
-
1
teaspoon
vanilla extract
-
2
teaspoons
finely ground espresso
-
1 ¼
teaspoons
nutmeg
-
¾
teaspoon
cinnamon
Toppings
-
to taste
cinnamon
-
to taste
nutmeg
Instructions
- Whip the coconut cream until light and fluffy.
- Add maple syrup to the whipped cream and mix again.
- Set aside about 1 cup of whipped cream for topping later.
- In a blender, combine the remaining ingredients and blend until smooth.
- Fold the blended mixture into the whipped coconut cream.
- Divide the mixture into bowls and refrigerate for at least an hour to set.
- Before serving, top with reserved whipped cream and sprinkle with cinnamon and nutmeg.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
5g
Sodium
5mg
Cholesterol
0mg
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