Vegan Eggnog

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Here’s an eggnog so healthful you can drink it all year long!

For each serving add:

1 cup unsweetened coconut, almond, hemp, or cashew milk, chilled
1 peeled ripe banana, fresh or frozen, cut into 1 inch sections
1 tablespoon agave syrup (or less if you like)
A pinch of nutmeg (or more if you like)

Place in a blender jar and whir until creamy and smooth.  Serve in festive glasses.


Note: David Little, the holistic healer who taught me this recipe, liked to add a squirt of Renshenfengwangjiang, a ginseng and royal jelly syrup (“as the booze”).

My writer friend, Pamela Beth Raffalow Grossman, from New York City, just posted this today (December 23, 2018):

Just want everyone to know that Alicia Bay Laurel’s wonderful vegan eggnog has been a big hit I’ve brought to 2 holiday parties this year, and counting (and in past years too). Per one serving: One banana; one cup almond or some such kind of milk (oat, soy); some agave syrup; and a sprinkle of nutmeg. Basically, combine these ingredients in a blender in proportions that look good, and blend; it’s hard to screw it up, though one time I added a smidge too much nutmeg. Delicious; not too unhealthy; does not make you feel like you might puke, like regular eggnog can. Spike as desired. Thank you, Alicia!!!!!!!

I’m telling you. It’s eggnog without the “What the fuck did I just do to myself??”

Replies author Kristy Eldredge:

It is fabulous! As addictive as real eggnog but no horrible repercussions, like Pam says.