Hold. the. phone. Tis the season to be noggin’.
Yes, we officially have reached November which is a kick off to patchy facial hair on a majority of the males out there along with any and ALL holiday baking, cooking and of course, fancy shmancy cocktails. Now not only do you have the option to gain a trillion pounds from food consumption, but also from drink consumption! Cheers!
So with this vegan take on a holiday classic, eggnog, I’m giving you the option to go a little lighter on the waistline with the same amount of satisfaction that you would receive from the good ol’ fashioned version. Also maybe saving your abdomen from a serious game of bakers dozen Russian Roulette (salmonella). Thank me later.
Another great thing about this vegan nog? I made a chai spiced version. Mmmmmmhm. AND you can have it for breakfast, lunch, dinner, dessert, snack, dessert, breakfast, lunch, breakfast, snack, dinner, breakfast. Did I mention breakfast?
And if you’re no angel then might I suggest a splash of bourbon or five? Maybe some brandy? How about a little shot of baileys if you are actually trying to put on some weight…… (damn you).
No, but really, this actually tastes pretty remarkable and to turn it up a notch I wanted to incorporate some spices that I normally use when making anything chai. IF you do not have a fully loaded spice pantry you can easily get a certain spice in small packets at almost any grocery store, this will save you a couple bucks so I highly suggest if you aren’t a full time cook or aren’t totally familiar with a certain spice (I do this ALL of the time).
In my recipe I use sweetened vanilla almond milk. With the combination of sweetened vanilla almond milk, dates AND frozen ripe bananas, you are guaranteed a ton of sweetness. If you find it to be a little too sweet I suggest half sweetened mixed with half unsweetened vanilla almond milk. But why would you want something less sweet?
- 3 cups Sweetened Vanilla Almond Milk
- 2 frozen ripe bananas, peeled & sliced into ½ inch pieces
- 3 dates, soaked in water for 10 minutes and pit removed
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- ⅛ tsp ground ginger
- 2 shots of Bourbon (About 1 shot per 2 cups)
- Cinnamon Sticks
- Using a blender (or food processor) add all of ingredients (except for cinnamon sticks). If using bourbon pour in at the end and stir before serving. Blend until smooth.
- Pour each serving into a glass and garnish with a cinnamon stick (can also be doubled as a straw).