Hey, friends! It’s the most wonderful time of the year, as they say. And what better way to celebrate than with eggnog?
Do you ever feel left out when you see those beautiful glass bottles of cow’s milk-based eggnog in the grocery store? I did too, until I devised my own methods of making eggnog in plant-powerful fashion!
This eggnog smoothie is even virtuous from a nutritional standpoint. Not only does it contain potassium and fibre-rich bananas and dates, it also has a healthy dose of omega 3 and omega 6 (worry not- the good kind!) thrown into the mix thanks to hemp and flax! Cinnamon and nutmeg deliver the classic warming flavour of a traditional eggnog, and a little spoonful of almond butter makes it soooo creamy. Oooh la luscious!
I love making this for breakfast the odd morning when I want something cold. It also makes a lovely snack! Serving it with seasonal fruit, like kiwi and pomegranate, makes it even more festive. 😉
We’re going to be taking it verrry easy over the holidays. We’ve opted not to exchange gifts at all this year and instead embrace togetherness- my favourite! I’ll be posting more recipes in the coming days as work winds down and I settle in to a more relaxed routine before school starts up again early in January!
Be well, friends, and if you make this recipe, don’t forget to tag your creation with #holistcallie on Instagram!
And, if you love this smoothie, be sure to check out my other smoothie recipes:
Vegan Eggnog Smoothie
- 1 cup unsweetened almond milk or coconut milk
- 1 frozen banana
- 1-2 Medjool dates, pitted
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- pinch of cloves
- pinch of turmeric
- 1 tbsp ground flax
- 1 tbsp hemp hearts
- 2 tsp almond butter
- 1-2 ice cubes
- pinch of fine sea salt
- 1/4 tsp pure vanilla extract
- Place all ingredients in a high-speed blender and blend until very smooth.
- Pour into a large glass and enjoy.
I’ll be back soon with a cozy cranberry loaf that’s just perfect for holiday breakfasts. Until then, eat, drink, and be merry!