Healthy Recipes

Spiced Plant-Based “Egg” Nog

By December 17, 2017 No Comments

Serves: 4-5


1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 cup pitted dates (Medjool dates are good here)
3/4 cup shelled pecans
2-3 cups water
1 can light coconut milk (optional, recommend Trader Joe’s)


Blend everything together in a high-speed blender until smooth and creamy, adding enough water to reach desired consistency.

If you don’t use the coconut milk, instead use 1/4 cup more of pecans and 1 cup more of water. The coconut milk makes it really creamy and delicious, but higher in saturated fat.


This would substitute nicely in an “eggnog” café au lait or latte.


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