Raw Vegan “Eggnog” Recipe With Fresh Almond Milk

Holiday Green SmoothieSince going vegan, I have missed my favorite holiday treat – eggnog. While there are highly processed soy-based “nogs” on the market, (and a couple rice and almond-based products), I prefer to make things fresh using whole foods.

This recipe uses fresh, homemade almond milk, frozen banana, dates, a touch of vanilla and spices to reproduce a thick, creamy version of this holiday treat. Did I say it’s a lot healthier, too?

This recipe makes about 16 ounces, which makes two servings. Of course, I drank the whole batch!

You can add nutmeg or cinnamon if you prefer, but I found these to be just the right amounts for me.


  • 1-and-1/4 cup plain almond milk (Don’t add the vanilla or dates.)
  • 2 frozen bananas, peeled and sliced
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 date, soaked for 10 minutes
  • dash of ground clove
  • 1/4 teaspoon pure vanilla extract
  • dash of sea salt


Start by adding the liquid to your blender (I use a Vitamix), blend on high for 20 seconds or until there are no chunks of frozen banana left. Garnish with a dash of cinnamon and nutmeg if desired.

Nutrition Information

Calories: 320 (160/serving)
Fat: 2g (2g/serving)
Protein: 4g (2g/serving)
Carbohydrates: 72g (36g/serving)
Fiber: 7.7g (3.6g/serving)

Serving Size: Two 8-ounce servings.

Browse more green smoothie recipes.

Tracy Russell is the creator of RESET 28: A 28-Day Program For Energy, Weight Loss & A Healthy Glow, and founder of Incredible Smoothies. She has been helping people take control of their health and well being with green smoothies, a whole foods diet, and fitness since 2009.