11/3 cups frozen Wild Blueberries

1 cup water or milk alternative

(almond, coconut or rice)

4 large organic eggs

(see below for egg-free option)

1/4 cup + 2 tablespoons sugar

(see below for options)

1 cup coconut cream or

full fat coconut milk

1 to 3 ounces bourbon, optional

11/2 teaspoons vanilla extract

1 teaspoon nutmeg

Cinnamon, for garnish

In a blender, puree the Wild Blueberries and water or milk alternative until smooth.

Divide the eggs, placing the yolks in a mixing bowl and the whites in a separate mixing bowl. Blend the egg yolks for about 1 minute. Add 1/4 cup of the sugar and blend until dissolved. Blend in the coconut cream, bourbon (if using), vanilla, and nutmeg. Add the Wild Blueberry puree – if desired, pour it through a sieve into the mixing bowl to remove any large pieces. Blend until smooth. Whip the egg whites with the remaining 2 tablespoons sugar, using a blender or whisk, until frothy (thinner) or stiff peaks just begin to form (thicker). Fold or briefly blend the egg whites into the mixture. Chill until ready to serve. Garnish with ground cinnamon.

Egg-Free/Vegan: Omit the eggs, and grind 1/3 cup raw cashews in a spice grinder.

Increase the water or milk alternative to 11/3 cups and the coconut cream to 11/3 cups. Place all ingredients in a blender and puree until smooth. This will thicken upon standing. For a thinner and nut-free option, omit the cashews, and increase the water and coconut cream to 11/2 cups each. For vegan and non-GMO, be sure to use organic sugar.

Sugar Alternative: For an unrefined beverage, use agave nectar in place of the sugar.