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Happy Thanksgiving! Turkey Day is here and that means CHRISTMAS is around the corner which means it’s time for EGGNOG! I’m lowering the fat and upping the nutrition with these dairy free and vegan recipes!

The recipes for both eggnog’s are included below! Nutrition for both recipes can be found in my Ho Ho Healthy christmas ebook!

Head to www.mindovermunch.com/ebooks and use the code “EGGNOG” for 10% off any ebook or package of your choice!

DAIRY-FREE EGGNOG

Ingredients
2 1/2 cups (600mL) milk (nut or soy milk for dairy free)
3/4 cup (180mL) egg beaters/substitute
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
3 Tbsp sweetener
pinch of salt

Procedure
1. Combine all ingredients in a blender and blend until smooth and well combined.
2. Adjust sweetness to taste.
3. Chill, or devour as is!
*Note: Egg substitute/beaters are pasteurized products and are thereby safe to consume without being cooked.

VEGAN EGGNOG

Ingredients
1 15 oz can (400mL) lite coconut milk
1 cup (240mL) milk
1 banana, frozen
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla extract
1 Tbsp maple syrup
2 Tbsp sweetener

Procedure
1. Allow your frozen banana to thaw for about 10 minutes.
2. Blend all ingredients together until smooth and creamy. Adjust
thickness of the eggnog to your preference by adding ice or coconut
milk for creaminess and volume, or milk to thin it out.
3. Adjust sweetness to taste.
4. Chill, or devour as is!

If you liked this video, check out these videos!
► FALL STARBUCKS REMAKES: bit.ly/2d63lLF
► HOLIDAY POTLUCK: bit.ly/2fJbJQ9
► VEGAN THANKSGIVING MEAL: bit.ly/2gpVIQj
► DIY PEPPERMINT MOCHA: bit.ly/2gpUzZe
► HEALTHY SUGAR COOKIES: bit.ly/2fvaVAE

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