Vegan Pecan Eggnog

By: The American Pecan Council

Serving Size: 2

Cook Time: 30 mins

Serve up a lighter version of a holiday classic with this recipe for pecan eggnog. Combine simple to make pecan milk with dates, spices and a banana for a vegan eggnog, and add bourbon for a spiked version if you’d like.

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Ingredients

2 cups pecan milk

2 dates, soaked in hot water then drained

1/2 teaspoon grated nutmeg

1/4 teaspoon cinnamon

1/2 banana, frozen

3 ounces bourbon, optional

Process:

Add pecan milk, dates, nutmeg, cinnamon, and banana to a high powered blender. Blend until smooth. Stir in bourbon if using. Divide between two glasses and top with additional nutmeg if desired.

Nutritional Facts:

Calories 240

Fat 14 g

Saturated Fat 1.5 g

Sodium 130 mg

Carbs 30 g

Fiber 4 g

Protein 3 g

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* U.S. Food and Drug Administration: Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving of pecans (28g) has 12g of “good” monounsaturated fat and only 2g saturated fat.