Pumpkin EggNog (Pumpkin Juice)

Pumpkin EggNog (Pumpkin Juice)

Rich, dense and a bit sweet, this recipe isn’t as thick and cloying as the eggnogs that you buy from the store. If you prefer a thicker drink, decrease the milk and increase the cream ratio.  I prefer this nog warm and will sometimes have it as part of breakfast.

Pumpkin EggNog (Pumpkin Juice)
Print Recipe
Servings Prep Time
4 servings 5 minutes
Servings Prep Time
4 servings 5 minutes
Pumpkin EggNog (Pumpkin Juice)
Print Recipe
Servings Prep Time
4 servings 5 minutes
Servings Prep Time
4 servings 5 minutes
Ingredients
Servings: servings
Instructions
  1. In a blender combine all ingredients except whipped cream and rum, and blend until smooth. About 1 minute. If you are serving it chilled, add the rum during the blending. Serve chilled with a dollop of whip cream and nutmeg. To serve hot, omit the rum during the blending process. Pour the nog into a small pan and heat over low until hot, remove from heat and stir in rum. Serve in mugs with whipped cream.
Recipe Notes

Healing highlights: This recipe is very dense in nutrients and rich.

 

Primary season: Autumn

Share this Recipe
Powered byWP Ultimate Recipe

About the Author:

April Crowell
Diplomate, Asian Bodywork Therapy (Dipl. ABT NCCAOM) Certified Holistic Nutritionist (CHN) AOBTA Certified Instructor & Practitioner I have been practicing and teaching since 1994. I maintain my private therapy practice at Pulse Holistic Health offer Amma Therapy, Holistic Nutrition therapy sessions and classes for the public. In 2016, I started teaching Amma therapy apprentices again. I write regularly and offer classes in continuing education and for the public.

Leave A Comment