While I’m not strictly a vegan, I try to limit my dairy intake and stick to a plant-based way of eating as much as possible. This vegan eggnog is so good you’ll never need to buy the cartoned kind again. It’s pure liquid bliss! The coconut milk and frozen banana give the eggnog the traditional thick texture, whilst the cinnamon, vanilla and nutmeg provide all of the much-loved seasonal flavours. You’ll be getting lots of essential minerals from the cashews, immune-boosting vitamin B6 from the nutmeg and tons of nutrients from the fibre-rich dates. It’s hard to believe something so seemingly indulgent can be nutritious at the same time!
TOP TIP: I also like adding the eggnog to porridge for a Christmas twist at breakfast time.
- 1 ripe frozen sliced banana
- 3/4 cup tinned coconut milk
- 3/4 cup almond milk
- Small handful cashew nuts
- 2 pitted medjool dates
- 1/2 tsp natural vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 vanilla pod
- Pinch Himalayan pink salt
First, peel and slice a ripe banana and leave in the freezer overnight or for a least 3 hours. Scrape the vanilla seeds from the pod. Next, shake the tinned coconut milk before opening to make sure you don’t just the cream from the top as this alone will make the eggnog curdle.
Now simply place all of the ingredients into a high speed powerful blender (I like to use the nutri-bullet) and blast for a couple of minutes until mixed together. Refrigerate and enjoy!
Date Posted: 13th December 2014