Butternut Squash Eggnog
Butternut Squash Eggnog - creamy and thick, eggless and vegan.
Course:
Drinks
Cuisine:
American
Keyword:
butternut squash eggnog
Ingredients
- 1/2 cup butternut squash puree
- 2 cups low fat milk, dairy or non-dairy
- 1 tsp vanilla extract
- 1/4 tsp – 1/2 gingerbread spice or just nutmeg
- 1 oz (30 g) brandy or bourbon (optional)
- sweeten to taste
Instructions
-
Mix butternut squash puree with milk, vanilla and spice. You can use an immersion blender or regular blender for this. Sweeten to taste.
-
You can strain the mixture, but I didn’t because it was smooth enough for me. Chill for at least 4 hours.
-
When ready to serve, pour into glasses, add some brandy or bourbon (if using) and sprinkle with additional gingerbread spice or nutmeg.