Eggnog Latte Pudding

2 servings

coconut cream from the top layer of 2 cans full fat coconut milkstored in refrigerator for 2-3 days or freezer for 2-3 hours

1 tablespoonsmaple syrup

1 cupscashewssoaked overnight

½ cupSilk Almond Nogoriginal flavor

6medjool datessoak if they aren’t soft and not using high speed blender

½ teaspoonvanilla extract

1 teaspoonsfinely ground espresso

⅔ teaspoonnutmegplus some to sprinkle on top

⅖ teaspooncinnamonplus some to sprinkle on top

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Whip coconut cream using a stand or hand mixer until light and fluffy. Add maple syrup and whip again. Save about 1 cup in a on the side to top the pudding with later (place in fridge so it doesn’t get warm and melt). Keep the other half in the mixer bowl.
In a blender, blend the rest of the ingredients until smooth and creamy. Transfer to the mixer bowl with the whipped coconut cream and whip again. Once mixed in, separate into bowls. You can eat it right away if you can’t wait, but it’s best when it’s stored in the fridge for at least an hour to allow it to set and thicken.
When ready to eat, top with the saved coconut whip. Sprinkle some cinnamon and nutmeg on top and serve!