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Egg-cellent vegan eggnog

 
Looking for a seasonal drink without loading up on sugar, calories and cream? Take a sip of this reinvented classic. With a li’l help from Elana’s Pantry, we’ve pulled together a creamy (but without the cream!) eggnog recipe—without the egg! This baby is dairy free, egg free and gluten free. Three cheers for the holidays, eh? 

 

Ingredients:

5 to 6 cups of almond milk (less almond milk will result in a thicker, creamier drink)

1 tablespoon of vanilla extract

2 tablespoons of agave nectar (or substitute with granulated sugar to taste)

2 tablespoons maple syrup

2 teaspoons ground nutmeg

¼ teaspoon cinnamon

A pinch of ground cloves

 

Directions:

Pour 5 cups of almond milk in a blender, and add all other ingredients. Blend until well combined. If substituting sugar for agave syrup, taste and add to your heart’s delight. If it’s too thick for your liking, add more almond milk. Chill in the refrigerator. Before serving, sprinkle ground nutmeg over top. Garnish with a cinnamon stick or whipped cream if you like. Yum!

 

Wanna use cow’s milk? Or rice milk? Or soy milk? Go ahead! Experiment with proportions and flavorings to your heart’s delight.

 

Serves 6
 
 

BY BRITTANY TAYLOR ON 12/18/2011 12:00:00 AM

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