Spiced Pumpkin Eggnog

5 from 1 vote

This makes a creamy, luscious, and delicious eggnog that is also healthy! Let it rest overnight in the refrigerator for best flavor. Using hardboiled eggs also means there is nothing to fear from this non-alcoholic version as there is no raw egg.

Course Drinks

Cuisine American

Keyword american, dairy-free, Drink, easy, fast, halloween, holiday, nightshade-free, no-cook, nut-free, pumpkin, vegetarian

Prep Time 5

Total Time 5

Servings

Calories 186kcal

Author Jenny Ross

Ingredients

3 hardboiled eggs peeled
1/2 cup pumpkin puree
1 1/2 teaspoons stevia glycerite
2 cups almond coconut, or cashew beverage, use 1 cup if using the can of coconut milk
1/2 cup heavy cream or 1 13.5 ounce can coconut milk, if dairy-free
2 tablespoons vanilla flavored egg white protein powder no sugar added
seeds of 1 vanilla bean or 1 teaspoon vanilla
1 teaspoon rum flavor
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8-1/4 teaspoon nutmeg ground plus more to garnish
1/8 teaspoon salt plus more to taste

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Instructions

Combine all ingredients in a blender and blend until completely smooth. Taste after blending and adjust sweetener, nutmeg, and salt to your liking. Let the mixture rest in the refrigerator overnight for best flavor. This will keep for 4 days.

Notes

Hardboiled eggs can be made in a large batch and kept in the fridge for the week. They also make good snacks and salad additions so it’s a good idea to have them on hand. To make them, add the eggs to a pot and cover with 2 inches of cold water. Bring this to a boil then turn off heat and let sit, covered for 10 minutes. Transfer to an ice bath for 5 minutes. Peel or store, as desired.

A high powered blender or bullet works best for this as the egg needs to be completely smooth or else the texture is not right.

Protein:Energy Quotient [calories]: 0.32

Nutrition