Oct 07, 2013
Vegan Pumpkin Nog
Take a back seat, egg nog, ’cause pumpkin’s movin’ in!
Talk about soothing… this drink will tame the restless beast in anyone. Its delicate pumpkin notes are still detectable beneath the spicy cinnamon and toasty nutmeg; its texture like velvet. Add a hint of heat with some aromatic garam masala and this seasonal drink is an absolute must-have on any holiday menu! You can use whatever chai spices that you prefer in this but I really love to add Garam Masala, an Indian spice blend that has a touch of heat.
Cozy up by the fire or snuggle on the sofa with your favorite person. This is too good not to share…
P.S. to a very special person… do you recognize those mugs, Joci? 🙂
Healthy, cozy trails,
A cozy holiday treat!
Ingredients
- 1 15 oz. can pumpkin purée
- 3 cups unsweetened soy milk or other non-dairy milk
- 1 TBS ground flax seeds (flax meal)
- ½ cup coconut milk
- 8 medjool date, pits removed
- 1 TBS ground cinnamon
- 1 tsp turmeric
- ½ tsp nutmeg
- pinch of ground cloves
- ½ tsp Garam Masala spice blend
Method
- Combine all ingredients in a blender and blend until smooth.
- Heat on medium, stirring constantly, until warmed to the temperature you prefer.
- Pour into mugs.
- Top with a little vegan whipped cream or a drizzle of coconut milk and a sprinkle of cinnamon.
7 responses to “Vegan Pumpkin Nog”
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Hello and welcome to my plant-based kitchen! I look forward to sharing many scrumptious and nourishing recipes with you as well as some evidence-based nutritional information. If you see a recipe you like, please share it! Your comments are always welcome.
I think pumpkin puree is a US thing…..I am presuming this would work with pureed cooked pumpkin – would I be better to boil or roast it before pureeing….what sort of consistency is the pureed tinned pumpkin?? This sounds really nice – think I might try it….almost like a sweet version of pumpkin soup or a liquid pumpkin pie both of which I love…..
Convenience is America's middle name :- Oh, yes absolutely you can make your own puree! Boiled or roasted would work but boiled would give more of the same texture as the canned. The canned puree is usually a bit more watery than homemade. Enjoy!
It's magnificent! Just the right combination of flavors that warm the tummy and soothe the soul.
did 1/2 recipe and used just soy milk with some coconut essence instead of the coconut milk. I liked it but it was really filling!! It made 2 large mugs. I used kent or Jap pumpkin (not sure what they are called) it was a really sweet puree though!
Yes! It is filling. 🙂
Today is the first day of my new healthy lifestyle. This is my first attempt at a nutritarian recipe. It was a big success and was filling and delicious. Thank you so much!!!
Yay, Judy!!! Welcome! Feel free to email me with any questions on your new journey! 🙂