Thanksgiving Pumpkin Nog

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Happy Thanksgiving!

I love the holiday season, especially all the elegant food and drinks that come with this time of year! When most people think of pumpkins, it’s usually for carving during Halloween or in the form of Thanksgiving pie. This year, I’m getting a little fancy with pumpkin; no ordinary pumpkin dessert, here! I’m talking something healthier, but still festive and decadent to go with the season – Pumpkin Nog.

Pumpkin is part of the squash family and is grown throughout the United States. It has a variety of uses for cooking and baking. It’s low in calories and fat, but rich in vitamins, antioxidants and fiber. Pumpkin helps boost the immune system and helps reduce the risk cardiovascular disease.

Christmas egg nog

Pumpkin Nog
(with vegan option)

Ingredients
  • 1 cup canned pure pumpkin puree
  • ¾ cup of evaporated milk, or milk alternative (almond or coconut milk make a great vegan option)
  • 1 tablespoon of raw honey
  • 1 scoop dairy-free coconut milk ice cream
  • dash ground nutmeg
  • dash ground cinnamon
  • 1 ounce of white rum – optional
  • whipped cream – optional

Directions

  1. Add all ingredients except whipped topping to the tall NutriBullet cup and extract until smooth. Top off with whipped cream and sprinkle of cinnamon.

This drink is the perfect alternative to the traditional artery-clogging egg nog. It tastes just like Thanksgiving and Christmas wrapped into one creamy, spiced drink. Entertaining? Your guests will love this, too!

Want to turn this into a nutritional breakfast? Replace the ice cream with a frozen banana and one scoop of non-fat plain Greek yogurt (don’t forget the spinach!) I like to mix in some pumpkin spice granola for crunch, as well. As always, please feel free to take creative liberties.

Enjoy!

Kim Pontius

 

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