Pumpkin Eggnog, Vegan

• Vegan
• Gluten free

• Produce

  • 1 cup Pumpkin pulp, cooked

• Canned Goods

  • 4 cups Coconut milk, full fat unsweetened

• Baking & Spices

  • 1/4 tsp Maple flavor
  • 4 tsp Pumpkin pie spice
  • 1 Pinch Unprocessed salt
  • 1 tsp Vanilla

Found on janeshealthykitchen.com

Ingredients

• 4 cups full-fat unsweetened coconut milk
• 1 cup cooked pumpkin pulp
• 4-5 teaspoons pumpkin pie spice, to taste *
• Pinch unprocessed salt
• 1 teaspoon vanilla
• 1/4 teaspoon maple flavor (optional)
• 3 tablespoons sweetener to taste, such as Just Like Sugar Table Top natural chicory root sweetener, or 1 1/2 teaspoons PureLo Lo Han Sweetener by Swanson, or 2 tablespoons raw honey, or your favorite sweetener.

Directions

• Place all the ingredients in a large blender. Blend until smooth and creamy.
• Enjoy lukewarm, or serve hot. If serving hot, heat it in a saucepan just until it steams, no more, as boiled coconut milk may separate.
• Use about 2 teaspoons ground cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ginger, 1/2 teaspoon cardamom - or to taste.
• 2 tablespoons pure cacao powder and 1 more tablespoon of sweetener. 1/4 cup of your favorite protein powder. 4 egg yolks. 1/2 teaspoon bee pollen. 1/2 teaspoon ground turmeric. Yum!