Plant-based Holiday Spiced Nog

20141209_094346 Holiday Nogs 3 mason jarsThis recipe is:

Plant-based/vegan, vegetarian, gluten-free, grain-free, dairy-free, egg-free, (nut-free), corn-free, soy-free, sugar-free.

Get to know these volume measurements:

5mL = 1 tsp  •  15mL = 1 Tbsp  •  60mL = ¼ cup  •  125mL = ½ cup  •  250mL = 1 cup


1 x 500mL mug

 Prep time:

  • Pitting and chopping dates – 2 minutes
  • Organizing ingredients – 5 minutes
  • Assembly – 5 minutes

Cooking time:

  • Cooking time – 5-10 minutes
  • Blending – 1-2 minutes

Cooking tools and appliances:

  • Sharp knife for slicing and chopping (if your dates aren’t already pitted)
  • Cutting board
  • Oven and stovetop
  • Measuring cups and spoons
  • Small stainless steel pot
  • Stand-up blender or hand blender with blending vessel
  • 500mL mason jar or mug


1          med     Banana
2          pitted   Medjool Dates
¼         bean    Vanilla, beans scraped into pot
5          mL       Cinnamon
10        mL       Nutmeg
15        mL       Naked Coconuts Coconut Oil
200      mL       Manitoba Harvest Hemp Milk/Almond Milk/Rice Milk (or milk of your choice)
200      mL       Native Forest Coconut Milk

Get cooking:

  1. Place all ingredients in stainless steel pot and bring to the boil.
  2. Remove #1 from heat, pour into blender or tall vessel for hand blending. Blend until smooth and frothy.
  3. Pour #2 into serving glass or mug, sprinkle with more nutmeg and enjoy! Or, cool and then refrigerate until cold.  Serve chilled, on ice, with extra nutmeg and enjoy!
  4. Leftovers can be stored in airtight containers, refrigerated for up to 7 days, or frozen for up to 1 month.

Change it up:

Try the following different flavour combos to keep your holiday tastebuds on their toes, just remember to spice it up with a healthy dose of nutmeg, cinnamon, and even cardamom:

  • Roasted butternut squash and maple
  • Cocoa and mint
  • Cranberry, goji, and maca

Until next time, keep warm, stay frosty, and enjoy the holidays!

Eat well. Be well!™

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