INGREDIENTS:
- 1 can full-fat coconut milk
- 1 cup unsweetened cashew milk
- 4 egg yolks (or substitute with 50g of cashews, soaked in 2 tbsp boiling water for 30 minutes and blended until smooth)
- 2 tsp vanilla extract
- 2 tbsp maple syrup
- 1 tsp nutmeg
- 1 ½ tsp cinnamon
- ¼ tsp cloves (optional)
DIRECTIONS:
- Whisk the egg yolks/ cashews together along with the maple syrup and spices until smooth.
- Heat the coconut milk and cashew milk in a pot over medium heat for 5 minutes, ensure it doesn’t come to a boil.
- Slowly pour the heated milk over the egg yolks, whisking consistently.
- Add the mixture back into the pot and heat for another 5 minutes (again, not bringing to a boil) until the mixture has thickened.
- Allow the mixture to cool in the fridge, serve with 1 shot of rum if desired.
NUTRITION: Recipes makes 4 servings
- Cals: 218
- Protein: 3g
- Carbs: 11g
- Fat: 18g