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Coconut Milk Vegan Eggnog

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Now that December is finally here, it is socially acceptable to blast as many Christmas tunes as we want, wrap our houses in obscene amounts of lights, dress in the ugliest of sweaters, watch “Love Actually” at least one hundred times (maybe that’s just me), and attend/throw as many parties as humanly possible. Speaking of parties, I can’t think of a better way to cheers to the holiday season than with eggnog!

The eggnog I’m talking about, though, isn’t any ordinary eggnog. Unlike the traditional recipe, this plant-based spin doesn’t contain any eggs, heavy cream, or refined sugar. In fact, it is made using nothing of the sort! Instead, this eggnog is made using creamy coconut milk, naturally sweet dates, vanilla, cinnamon, nutmeg, and a dash of ginger!

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Coconut milk, which makes up the base of our egg-less nog, is a healthy fat that contains fiber (cows milk does not contain any), vitamins, and minerals. Although coconut is a saturated fat, the type of fatty acids that make up coconut’s saturated fat content are called medium chain triglycerides or MCT’s. Unlike long chain fatty acids (the bad kind of saturated fat), MCT’s are much easier for the body to breakdown and convert into energy. Coconut’s are also one of the best sources of lauric acid, which is a fatty acid that contains antibacterial and antiviral properties, and has also been linked with improved cholesterol and lowering the risk for heart disease.

When it comes to the ingredient that gives this drink its sweetness, look no further than my favorite natural sweetener: dates! Dates are one of the healthiest (and most delicious) ways to add unrefined sugar to a recipe. They are loaded with fiber, potassium, magnesium, zinc, and are naturally rich in carbs which means they are a great source of energy (one of my favorite workout snacks is 2-3 dates dipped in a teeny bit of raw nut butter). Dates are so versatile and contain the perfect amount of sweetness, making them the best refined sugar substitute for this vegan eggnog!

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Vegan Eggnog

(Makes 2 cups)

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Prep it:

1 15oz. can unsweetened light coconut milk
3 medjool dates, pitted or  deglet dates, pitted
1 Tbs pure vanilla extract
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
a dash of ground ginger

Do it!:

  1. Place all ingredients in a blender and blend until smooth and creamy. Garnish with cinnamon sticks and a sprinkle of ground nutmeg. Best served cold!

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I hope you all enjoy my take on this Christmas classic. Happy Holidays!!!

xo Natalie

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1

Love this vegan eggnog recipe - can wait to try it!😋

2

Yay! Thanks, Mirline! Let me know how it comes out! XO