Butternut Squash Eggnog - creamy and thick, eggless and vegan.
butternut squash eggnog
butternut squash puree
low fat milk, dairy or non-dairy
– 1/2 gingerbread spice or just nutmeg
(30 g) brandy or bourbon
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.