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Plant-Based Holiday Recipe: Turmeric Eggnog

Written by Ali Donahue
Plant-Based Holiday Recipe: Turmeric Eggnog

You've got the fire crackling, some holiday tunes on in the background, and now a serious hankering for eggnog. Ditch the store-bought carton and skip the eggs altogether with this delicious plant-based holiday recipe for turmeric eggnog. Within just five minutes,  you can have a big, cold glass of this creamy seasonal treat. And this vegan eggnog has no dairy or refined sugars. 

Cuisine: Holiday

Category: Beverage

Suitable for: Plant-Based, Vegan, Vegetarian

Prep Time: 5 minutes

Yields: 3

Cooking Method: Blender [Raw]

Ingredients:

2 frozen bananas
2 Medjool dates, pitted and soaked for 10-15 minutes (until skin is almost falling off)
1 1/2 cups of almond milk or coconut milk (coconut milk for creamier nog)
1/4 tsp cinnamon
1 tsp turmeric 
1/8 tsp nutmeg
1/4 tsp of maple syrup (you can omit if you just want to use dates to sweeten)
Cloves and sea salt to taste

Instructions:

1. Put all ingredients in high-speed blender and blend until smooth

2. Drink vegan eggnog immediately or keep chilled in fridge for 3-4 days

Want more healthy cooking tips?

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