This high protein vegan eggnog smoothie recipe is the perfect way to enjoy all the richness, creaminess, and spiced flavors of eggnog – without any of the guilt!
According to Good Housekeeping everybody loves a good eggnog and I am no different. I spend months waiting for eggnog season each year, but then I’m always shocked at how calorie-intensive eggnog is! (Makes no sense, I know.) So I set to work creating a recipe that suited my needs. I wanted those delicious traditional eggnog favors and aromas, but without all the sugar and fat…
Enter… the frozen banana!
I don’t know if you’ve worked with frozen bananas before, but they’re awesome – and versatile! When blended, frozen bananas have a rich and creamy consistency, but pack a far greater nutritional punch than cream. So you can replace the usual heavy cream but still have the same great eggnog experience. I’ll take that as a win!
What else – and why?
Nut milk instead of regular milk increases the nutritional value of the eggnog recipe, which is the aim here. The dates provide more wholefood nutrition than sugar. A scoop of protein powder – especially on gym days – gives me some extra power and endurance. And the Greek yoghurt adds protein and creaminess. What a perfect way to start the day! (But leave out the alcohol before the gym!)
So now without any further ado, I give you – my eggnog smoothie! I hope you love it as much as I do.
- 2 cups almond & cashew milk (store-bought is fine but it's really easy to make – see below)
- 2 frozen bananas
- 4 dates (I love medjool dates for their creamy, caramel-like taste)
- ½ cup plain Greek yoghurt
- 1 scoop vanilla protein powder (make sure it's vegan if you are!)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 egg* OR ½ cup pasturized liquid egg substitute (optional – read below about raw eggs)
- 2 tablespoons alcohol OR rum flavoring (optional)
- sprinkle nutmeg & cinnamon, extra (to garnish)
- Combine all ingredients (except garnish) in the blender.
- Blend on high for 30 – 40 seconds, or until all ingredients are well combined and smooth.
- Pour into two chilled glasses.
- Add garnish (just a sprinkle of ground nutmeg and/ or cinnamon).
- Serve and enjoy!
- If you include the egg, the recipe is no longer vegan.
- In this recipe, the egg is left raw. Please be aware that there are risks involved with consuming raw egg products. Pregnant women and those with compromised health are advised against consuming raw eggs. Either leave the egg out completely, or replace it with the pasteurized liquid egg substitute.
- Alcohol. I love to add a dash of bourbon, brandy, rum or whiskey to my eggnog, but if you don’t want the alcohol content, consider rum flavoring. If you do add alcohol to your smoothie, please know who you’re going to serve it to (ie, children, pregnant women, etc) and consider whether you plan to drive.
Homemade almond & cashew milk
If you can’t find tasty or good quality almond and cashew milk, it’s really quick and easy to make yourself. Here’s how to make the two cups required for my high protein eggnog smoothie…
- 2 cups almonds & cashews (approximately half and half)
- 6 cups water
Put the nuts in a bowl, cover with water, cover the bowl with clingfilm, refrigerate, and leave to soak overnight.
Drain, rinse under clean water, drain well.
In a Vitamix (preferably) or a food processor, combine the soaked, drained nuts and 6 cups of water.
Blend for 2 minutes until the nut milk is a creamy consistency.
Pour and strain the nut milk through two layers of very fine mesh (cheesecloth). This is to remove gritty bits of skin from the almonds, and to ensure your nut milk is perfectly smooth.
Homemade nut milk can be stored in an airtight container in the refrigerator for up to three days.
As always, I like to give you some options so you can personalize my recipe. I’ve got lots of garnish suggestions, but also some substitutions to the recipe itself.
- Substitute the almond and cashew milk with low fat or no fat milk. Please note that adding milk to the recipe means it’s no longer vegan!
- Replace the dates with 2 tablespoons maple syrup.
- Garnish with a cinnamon stick in or across each glass.
- You could float a star anise in each glass to garnish.
- Add a dollop of cream just before serving. (Not vegan or healthy, but certainly delicious!)
- For a festive look, hang a mini-gingerbread person from the side of your glass.
- Chill the glasses so that the smoothie stays cool and thick for longer.
Please note: if you use a raw egg, be aware of who will consume the eggnog. Raw eggs carry a risk of salmonella, and so shouldn’t be consumed by pregnant women or people with compromised health.
I’d love to hear how your enjoy this healthier, protein-packed version of eggnog. Please leave me a note in the comments below.
Until next time!
Love & guilt-free eggnog, Bx
You might also like to try the following eggnogs:
5 thoughts on “Eggnog Smoothie”
SOOOOOO freaking amazing! I add it all in – whatever I have – best breakfast ever.
So good and just in time for Thanksgiving. Happy Thanksgiving to you and your family.
Wow! I just made this and had to come back and tell you it is amazing! I love it, this is going to be the go to eggnog smoothie for my family in the upcoming holiday. I have seen other recipes, but adding in the dates makes this incredible.
I CAN’T TELL YOU HOW HAPPY I AM TO FIND YOUR RECIPE! I love eggnog but have recently become vegan so figured that eggnog – with all that milk & eggs – was not an option for me this year. I did everything you suggested – including making my own nut milk! and using egg substitute – and and this recipe is awesome. I’m so happy that I can add eggnog back into the holidays! Thank you so so much. Great recipe!
You’re very welcome. I am very impressed that you went the extra mile and made your own nut milk – fabulous! 🙂