I love holiday eggnog, but my body reacts strongly to eggs and dairy. I searched for a vegan alternative, but many had other ingredients that didn’t fit what my body enjoys until now. I had to experiment to figure this one out, and I think you’ll be quite pleased with the results. Feel free to make extra and keep it in your fridge to share with family and friends.

Servings: 3 cups of nut milk will serve 2 people, and 9 cups will serve 6 people

Ingredients:

3 cups Coconut or Almond milk or Hazelnut nut milk work well (I like full-fat canned coconut milk for this one)
1 Ripe Banana Optional (it really helps sweeten it)
3 Tbsp nut butter (cashew or tahini work well)
1 tsp vanilla Extract or scoop out the inside of a vanilla pod
¼ tsp ground ginger
¼ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp allspice
½ tsp Rum extract (optional, not paleo or keto)
2-3 Tbsp Maple syrup (omit for strict keto) or pure monk fruit (I prefer without erythritol)

Instructions

  1. Put all ingredients into a blender and blend for 30-60 seconds.
  2. Serve immediately with a dash of ground nutmeg or cinnamon on top.

Buen Provecho!