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We used almond ice cream in this recipe to make it dairy-free! Get creative and either leave out the booze or substitute a dark rum to make it gluten-free too. Serve hot or cold - it's totally up to you. Cheers!
Ingredients:
1/2 can of pumpkin puree
1/2 can coconut cream, separated the thick cream from the thin
2 tbsp. Broma pumpkin spice almond butter
1 tbsp. maple syrup, or to taste
1 tbsp. maple syrup, or to taste
1 teaspoon ground cinnamon
1 tsp pumpkin pie spice
½ teaspoon vanilla extract
1/2 pint dairy-free vanilla ice cream, slightly thawed
2 to 3 tablespoons rum, bourbon, or whiskey
Dairy-free whip topping, for garnish (optional)
Cinnamon, for garnish (optional)
½ teaspoon vanilla extract
1/2 pint dairy-free vanilla ice cream, slightly thawed
2 to 3 tablespoons rum, bourbon, or whiskey
Dairy-free whip topping, for garnish (optional)
Cinnamon, for garnish (optional)
Directions:
In a bowl, add pumpkin, coconut cream (thin layer of cream), Broma dark chocolate almond butter, maple syrup, cinnamon, pumpkin pie spice, and vanilla extract. Blend with an immersion blender. Add the slightly thawed dairy-free ice cream* and blend again. If using bourbon or whisky, mix in now. Let chill for 30 minutes to an hour. While chilling, using a frother or whisk, whip the thick layer of coconut cream for the top. Pour the eggnog into a glass. Top with coconut cream. Sprinkle with cinnamon. Serve
*we used almond milk ice cream because we love almonds but any dairy-free ice cream works well