Are you an eggnogger or nog-naysayer? Whatever your nog notions, this Eggnog Smoothie will earn your nod of approval.
Please excuse that excessive use of alliteration. I may or may not have watched Dr. Seuss’ How the Grinch Stole Christmas immediately before writing this post. (“He puzzled and puzzed till his puzzler was sore. Then the Grinch thought of something he hadn’t before. Maybe Christmas, he thought, doesn’t come from a store. Maybe Christmas, perhaps, means a little bit more!”)
Now, where were we? Yes, this eggnog smoothie. Nog-naysayers, please trust me and keep reading. Nog lovers, high five.
Although eggnog’s spicy nutmeg and dreamy custard flavors speak to my soul at Christmas, I typically can’t handle more than one or two glasses a season. It’s ridiculously rich, even for my voracious sweet tooth. Devour an entire plate of dark chocolate chunker cookies? No problem. Take down an entire quart of eggnog? I need to lie down just thinking about it.
Because I’m smitten with eggnog’s flavors, I wanted to find a way to enjoy it in a healthier, tummy-ache-free fashion. Enter the Eggnog Smoothie. This recipe offers the same creaminess and holiday flavor of a classic glass of eggnog but is actually good for you. Could it be a Christmas miracle?
Homemade eggnog recipes begin by making a custard, similar to an ice cream base: sugar, heavy cream, and egg yolks. For our Eggnog Smoothie, I dropped all three, using naturally sweet dates and frozen bananas instead. Perhaps you are familiar with the sensation that is banana whip? Pureed frozen bananas taste incredibly similar to vanilla ice cream (for real) and are a perfect creamy base to mimic the texture and taste of eggnog. I added plenty of nutmeg and cinnamon to recreate eggnog’s holiday flair, Greek yogurt for protein, and to achieve a shippable consistency, Silk Cashew Milk.
I’ve used vanilla almond milk in my smoothies and cereal for years, so when I was given the opportunity to try cashew milk, I was immediately curious. I was also immediately skeptical—cashews are at the bottom of my nut totem-pole, and almonds are at the top. Honest opinion? I loved it! Lightly creamy and with a pleasant aftertaste, it’s ideal for pouring over cereal, enjoying beside a brownie, and consequently, blending into an Eggnog Smoothie.
While I’ve primarily been enjoying my Eggnog Smoothies for breakfast or after a workout, it’s not lost on me that, in order to legitimately kick it with their true eggnog cousins, they’re missing a bit of spirit. For a fun happy hour treat or nightcap, add a splash of bourbon (my fave, surprise!), rum, or whiskey.
Even The Grinch could not resist.
- 1 cup Silk Unsweetened Cashew Milk
- 2 frozen bananas
- 2 pitted Mejool dates
- 1/4 cup plain Greek yogurt — (I used non-fat)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg — plus additional for topping as desired
- 1/2 teaspoon almond extract
- Bourbon, — rum, or whiskey (optional)
- Whipped topping — optional
- Place the cashew milk, banana, dates, Greek yogurt, cinnamon, nutmeg, and almond extract in a blender. Puree until smooth. If desired, blend in rum, bourbon, or whiskey. Pour into serving glass and top with whipped topping and additional nutmeg.
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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