Have some leftover cranberry sauce from Thanksgiving? Give this a seasonal and festive shake a shot! It’s a little sour, a little sweet (hey, like me!), creamy and a beautiful pink hue. If you don’t have leftover cranberry sauce, you could make this with the canned variety just to keep the cranberry love going, but know that it will be more sour.
1½ cups plain, unsweetened nondairy milk ½ cup cranberry sauce 1 banana, peeled 1 teaspoon pure vanilla extract 2 dates, pitted ½ teaspoon nutmeg, plus more on top for serving
Blend together everything, reserving the optional additional nutmeg for serving. Blend until smooth.