Eggnog Smoothie

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 recipes, 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.

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.

Options

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:

• Cooked Coconut Eggnog
• Low Fat Eggnog
• Eggnog with Alcohol