‘Tis the season for festive holiday eats that are typically only enjoyed once per year, like gingerbread cookies, peppermint bark, and that Christmas classic, eggnog. Traditionally made with raw eggs, heavy cream, sugar, and spices like cinnamon and nutmeg (with a shot or two of booze for good measure), the drink is a staple at many a holiday party. The only downside of this delectable concoction? With raw eggs comes the risk of salmonella. But we’re not about to be the Grinches who stole your holiday sip. Keep reading for this delicious, low-sugar vegan eggnog smoothie recipe from chef and Well+Good Wellness Council member Candice Kumai.
Save over half of the sugar from regular holiday eggnog with this simple fresh-blended vegan eggnog smoothie recipe. Cut out the heavy cream, sugar, and yolks, and add in delicious almond milk or coconut milk, organic vanilla, and fragrant spices to make the perfect festive beverage that anyone could enjoy, including folks who are vegan or dairy-free. Plus, there’s still room for a shot of bourbon, if that’s your thing!
Vegan eggnog smoothie
1 3/4 cup unsweetened almond milk (or coconut milk)
2 frozen bananas
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
2 teaspoons vanilla extract
2 tablespoons high-quality bourbon (optional)
1 tablespoon grade B maple syrup (optional)
1. Combine all ingredients in a blender (including bourbon and maple syrup, if using) and blend until smooth.
2. Divide the eggnog smoothie mixture between two cups and serve.
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