Butternut Squash Eggnog – creamy and thick, eggless and vegan.
About a month ago, I made myself a butternut squash smoothie and put a pinch of gingerbread spice in it, without taking much thought of it. When I tried it, I thought to myself: “It tastes so Christmassy, just like eggnog!”. It was creamy and thick and had a nice yellow color. I was surprised and thrilled at the same time. Immediately I knew I had to make it again for Christmas. Unfortunately, I didn’t write down the exact recipe for Butternut Squash Eggnog, so now I’m trying to recreate it.
It is so easy to make this eggnog – no cooking is required, you just mix all ingredients together. Also, Butternut Squash Eggnog contains no eggs, so, if non-dairy milk is used, it is suitable for vegans.
- 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
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.