- 1, 15 oz can full-fat coconut milk
- 1 cup filtered water
- ⅓ cup MUMGRY Pistachio Chocolate Almond Butter
- ¼ cup pure maple syrup
- 1 tsp vanilla bean paste
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Add all ingredients to a blender and blend until smooth, about 30 seconds.
- Pour into a pitcher, cover, and refrigerate for at least 2 hours before serving.
- Optional to add spiced rum when serving!