I’m a sucker for holiday spices and probably my favorite way to enjoy them is in eggnog. Classically – that tasty beverage contains dairy and…eggs. Both of those ingredients dislike me … a lot. SO – it was a necessity to create a Vegan Nog recipe…. But as I was making it, I thought pumpkin!!! I love pumpkin… I love eggnog… why not combine the two?! This is seriously like pumpkin pie in a glass! However, if you don’t care for pumpkin – simply omit J Makes about 2 servings
1 can of coconut milk (I use Native Forest or Thai Kitchen)
1 banana, peeled (frozen works best but not required)
¼ cup pumpkin puree
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
Dash of salt
½ tsp vanilla
¼ cup maple syrup (more or less to taste)
In a blender, combine all ingredients. Puree until mixture is smooth and pour into glasses. Alternatively, you can serve this warm but we stick with a cold version!
*Note: the banana isn’t required but does help add some sweetness and creaminess. You can also use almond milk or another dairy-free milk if desired.