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Pure Bar Founder, Veronica Bosgraaf, has developed a delicious recipe for eggnog this holiday season – made without eggs! Rich, creamy, and full of spice, the recipe below serves 4 people. Yum! The recipe can be found in her cookbook, Pure Food.

Vegan Eggnog

Ingredients

2 cups almond milk, homemade or store-bought (“Mom” prefers Orgain Organic Protein Almond Milk)
¼ cup spiced rum (optional)
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon vanilla extract
⅛ teaspoon sea salt
½ to 1 cup ice

Preparation

1. In a blender, combine the almond milk, rum, cinnamon, nutmeg, vanilla, salt, and ice. Blend on low speed until smooth and serve immediately.

Serves 4.

*Recipe and image courtesy of Veronica Bosgraaf, founder of Pure Bar and cookbook author of Pure Food.