For this vegnog you'll need:
666 g (23 oz) almond milk
400 ml (14 oz) coconut cream
3 to 4 dried figs
2 ripe bananas
0.5 to 1 tsp ground cinnamon
0.5 to 1 tsp of freshly ground nutmeg
3 tbsp rum or spiced rum
additional rum to taste
Put the figs in a bowl, jar, or in your blender, then add the almond milk. Ideally, let this soak for 5 to 10 minutes. Now, add in all the other ingredients and blend well until creamy. If you need to make a non-alcoholic version, simply leave the rum out. Otherwise, add the 3 tablespoons now and add additional rum (we used 73 vol% for this) when you serve it, stir, and sprinkle some more nutmeg and/or cinnamon on top.
If you like your seasonal coffee based beverage, you can add one shot of espresso to about 200 ml of the vegnog, or you can adjust the ratio to you taste of course.
If you serve this warm, you will get a stronger banana flavor, serve it cold and you'll taste more of the coconut.
If you don't like your nog as creamy as this, just use coconut milk (or almond milk) in lieu of the coconut cream.
Enjoy this vegan Xmas drink!