We’re finally gearing up for Christmas around my house. It took a little while this year. Usually I’m quick to want to break out the tree and start decorating right after Thanksgiving, but this year I felt more like it would be too much work to take everything out and put it all back away again.
We’ve also been toying with the idea of selling our house the past couple of weeks, so if we decided to go that route, we wouldn’t want a big giant Christmas tree in the middle of the house to tell potential buyers “hey, we’re looking to move, but not really!” On that front, we’ve decided to hold off until after the holidays before we start thinking about it again. Just too much on our plates right now!
Egg nog is one of those collective holiday treats that everyone can agree only comes out once a year (probably for good reason with so much fat and sugar in it). It’s one of those drinks that most people seem to either love or hate. I’ve always enjoyed it, although have drastically pulled back from drinking it in my adult years. As a kid, I was all about it and my mom would buy it for Christmas morning. It was always a special treat. I think even one year, my stepdad made egg nog french toast for Christmas breakfast which, if I remember correctly, was a better idea than it was a meal.
These days, I’m living the dairy-free life, which means that eggnog is off the table. I occasionally eat or drink dairy, but I do my best to stay away from it as it doesn’t make me feel the best. I also haven’t had too much of it in my adult years since my husband generally doesn’t like it at all.
In honor of trying to get creative and bring an old holiday tradition back to life, I tried my hand at making a dairy-free egg nog. I’ll be the first to say that this isn’t perfectly in line with the flavor profile or texture of your standard egg nog recipe – but it’s not too far of a long shot to enjoy it either. My husband, Tyler, even tried it – and he liked it too!
What’s great about this recipe is that not only does it not have dairy so it won’t do a doozy on my stomach or make me feel weighted down for too long, but it also only has natural sugars (from the banana and the maple syrup). This change alone will keep your blood sugar levels a little more stable than your go-to egg nog from a carton and help keep your energy levels from spiking then plummeting later, after the sugar shock has worn off. A big “pro” in my book!
Dairy-Free Egg Nog
- 1 1/2 cups coconut or almond milk
- 1 frozen banana
- 1 1/2 tsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp vanilla
- 1/4 tsp nutmeg
Add all ingredients to a blender and blend on high until completely smooth. Divide among two festive glasses and serve!
If you’re dairy-free, you don’t have to go egg nog-free forever! Give this recipe a try and let me know what you think!
Are you an egg nog fan?