Easy-Peasy Healthy Eggnog

November 25, 2014

By Anna Varriano

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One of my treats during the holidays is eggnog, and thankfully I only drink a glass when we’re decorating the Christmas tree. For those of you who go crazy for eggnog over the holidays, did you know that there’s typically anywhere from 30 to 40 grams (that’s 8 to 10 teaspoons!) of sugar in a cup of eggnog? …and don’t be fooled by the “Light” (e.g. low fat) versions. In most cases, they have exactly the same amount of sugar, if not more, to make up for the lack of fat.

I’ve been experimenting with making a healthier version of eggnog, and I think I’ve come up with one that is pretty darn delicious and can be made in about 30 seconds. It’s egg-less; not because I avoid eggs, but because I wanted a ‘cooking-free’ recipe.  I hope you enjoy it!

What You’ll Need:

  • 1 cup of almond or cashew milk (you can even make your own if you like). I like using cashew milk for this recipe.
  • 3 TBSP of plain, whole fat yogurt
  • 1/2 a ripe banana
  • 1/2 tsp of raw honey (I used buckwheat honey, but any raw honey will do)
  • 1/4 tsp of vanilla extract
  • 1/8 tsp ground cloves (more or less to suit your taste)
  • 1/4 tsp each of nutmeg and cinnamon (more or less to suit your taste)

Instructions:

Put all the ingredients into your favourite blender appliance and blend until creamy and smooth. That’s it!

Serving:

Presentation is important! Pour the eggnog into a festive glass (I like to drink my eggnog out of a brandy snifter), sprinkle with nutmeg or cinnamon…and of course, you can always add a splash of rum or brandy.

Cheers and Happy Holidays!

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