Plant-Based Eggnog

Name: Plant-Based Eggnog
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 2 cups plant-based milk (unsweetened); ½ cup coconut milk (light); 2 tbsp date paste (link in Chef’s notes); 1 tsp vanilla extract; ¾ tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground ginger; 1 pinch salt (optional)

Nichole Dandrea-Russert, MS, RDN

1 year ago

Yields2 ServingsPrep Time5 minsTotal Time5 mins

Ingredients

2 cups plant-based milk (unsweetened)

½ cup coconut milk (light)

2 tbsp date paste (link in Chef’s notes)

1 tsp vanilla extract

¾ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

1 pinch salt (optional)

Directions

Add all ingredients to a blender and blend until smooth and creamy.

Taste for additional ingredients of choice like more date paste for sweetness, more vanilla or more cinnamon.

Divide between two festive glasses and sprinkle with additional ground cinnamon, if desired.

Chef's Notes

Substitutions
You could use any type of plant-based milk, however, we find that soy milk can create a very creamy consistency due to its high protein content.

Use all plant-based milk in place of light coconut milk if you’re watching saturated fat intake.

Whole-food sweetener
Use date paste in place of maple syrup.

Storage
Store leftovers in a mason jar or other airtight container in the refrigerator for up to 5 days.