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regina dillard

Regina is owner of Inner Sanctum Wellness and Plant-based Chef. She received her training at The Cooking & Hospitality Institute of Chicago and specializes in contemporary whole food and plant-based cuisine. "My goal is to show customers how to create delicious, healthy meals quickly and affordably, giving them more time to do what they enjoy".

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RECIPE

Creamy CocoNog (R, V, VG, ALK)

Author: Regina Thomas Dillard
2 c. Cashew or Macadamia milk (sub. Almond Milk)
1/2 c. Coconut Cream (full fat)
1/3 c. Cashews, pre-soaked for at least 30 minutes
6 Medjool dates, pitted
1 tsp. Pure Vanilla Extract
1 tsp. Nutmeg
1/8 tsp. Ground Cinnamon
pinch of Ground Cloves
pinch of Salt
Blend all ingredients in high-speed blender until smooth. Chill for 1 hour before serving. Garnish with ground nutmeg.
Suggested Pairing: (brandy, bourbon or rum)