Pumpkin Eggnog, Vegan

This creamy spiced eggnog is dairy-free, and guaranteed to warm any holiday gathering. Entertaining is challenging when you’re balancing dietary restrictions. However this delicious recipe solves that, as it is compatible with most special diets! Your guests will be guzzling it, and no one will ever guess it’s free of gluten, grains, dairy, eggs, sugar, and tree-nuts. Be prepared to make more! Fortunately it’s super-quick to blend. Use any unsweetened alternative milk, such as coconut milk. You can buy the alternative milk, or make it yourself. I made it by blending 4 cups warm water with 3 cups shredded coconut for 2-3 minutes, and then straining though a nylon bag. This method is easy, economical, and free of chemical additives or guar-gum. (Guar gum isn’t harmful to my knowledge, however it lends a gloppy quality to coconut milk that is not needed.)

Nutmeg is best grated fresh with a microplane – Ooooh, the flavor is much more aromatic and rich! Nutmeg is the traditional star of eggnog, and recalls childhood holiday flavor memories, so it’s worth the expense of nutmeg and a microplane grater. Both pumpkin and butternut squash are mild and slightly sweet, so they work well for this recipe. I don’t do well with liquor, however feel free to add some if the spirit moves you.

Try this healthy eggnog for breakfast or a snack! Add superfoods to make it even more nutritious. (See variations below – my favorites are maca and protein powder!) Makes 4 cups. Serves 4.