Egg nog without eggs? Who knew? At our house, the day after Thanksgiving means my husband is breaking out the egg nog, a treat he enjoys throughout the holidays. I say, ‘he’ because I can’t have dairy and can only tolerate eggs once in awhile in small amounts. So up until this year, I felt a little left out of this holiday tradition.
Deny yourself no longer! This recipe is free of both dairy and eggs. It has just a small amount of natural sugar. And as far as I’m concerned, it tastes about as close to the original as you could ever get without eggs. And for a little extra festiveness, don’t forget the Bourbon or Rum!
Allergy-friendly Egg Nog
Ingredients
- 2 cups unsweetened vanilla almond milk
- 1 5.5 oz. can of full fat coconut milk
- 1/2 frozen banana
- 1 pitted medjool date
- 1/4 avocado
- 1 teaspoon natural maple syrup
- 1/8 teaspoon pure vanilla extract
- 1/2 plus 1/8 teaspoons ground nutmeg
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- Optional: Bourbon or Rum
Instructions
- Chill coconut milk overnight in the refrigerator or in the freezer for about 30-45 minutes (or until solid)
- Place all of the ingredients into the blender.
- Blend until smooth.
- Garnish with sprinkled cinnamon and/or nutmeg.
- Serve immediately.
Notes
While it can be stored in the refrigerator, the taste is best if you drink it fresh.
© Julie Smith & Inspired Life & Wellness
Julie Smith is a certified Life Coach, Leadership Coach and Health Coach. She empowers others to create calm and clarity through work and life transitions. Together, they build confidence, create postive change, and greater well-being so they can lead themselves and the organizations and families they serve. Her clients include purpose-driven professionals, leaders and organizations. 
