Pumpkin Vegan Eggnog Recipe
Pumpkin Vegan Eggnog Recipe: This eggnog is as luscious as regular eggnog, but not as cloyingly sweet and a lot lighter.
Servings 12 shots
Calories 364kcal
Ingredients
- 2 lb of West Indian , Mexican or kabocha pumpkin
- ¼ teaspoon of salt
- 2 cups of coconut milk
- 1 ½ cup of coconut cream , sweetened
- ½ teaspoon of cinnamon powder
- ¼ teaspoon of clove powder
- ½ teaspoon of ginger powder
- 1 tablespoon of cornstarch
- 1 ½ cup of Kahlúa Pumpkin Spice
- 8 allspice berries
Instructions
- Peel and boil pumpkin until it is cooked-through. Cool to room temperature.
- In the blender vase mix pumpkin, salt, coconut milk, coconut cream, cinnamon powder, clove powder, ginger powder, cornstarch and Kahlúa. Blend for 5 minutes at full speed.
- Pour the mixture into a 2 quart pot, and add the allspice berries.
- Reheat over medium heat stirring constantly for 5 minutes. Remove from the heat.
- Pass the mixture through the finest sieve you have, the finer the better. Get rid of solids.
- Stir until it cools down to room temperature.
- Serve chilled.
Nutrition
Calories: 364kcal | Carbohydrates: 48g | Protein: 2g | Fat: 14g | Saturated Fat: 13g | Sodium: 77mg | Potassium: 347mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1035IU | Vitamin C: 9.7mg | Calcium: 28mg | Iron: 1.7mg