Vegan Eggnog Smoothie with Japanese Sweet Potato
The creamy irresistible flavor of eggnog in a healthy plant powered smoothie that doesn't rely on coconut cream or refined sweeteners. Roasted Japanese sweet potatoes are the secret to this mind-blowingly delicious eggnog adjacent experience. Wholesome enough for breakfast but festive enough to be served as a holiday mocktail.
Equipment
- blender
Ingredients
- 1½ cup plain unsweetened plant milk*
- 1 cup Japanese Murasaki sweet potato, cooked in oven then peeled**
- 2 to 3 Tbsp chopped dates (or maple syrup)
- 2 Tbsp pecan pieces (walnuts or raw cashews are also good)***
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ to ½ tsp rum extract (optional)****
- ⅛ tsp ground turmeric (optional for egg-like color)
Instructions
- Place all ingredients in the bowl of a blender and process until smooth.
- This recipe makes 19 to 21 ounces (1 very large smoothie, 2 medium smoothies, or up to 4 sample size smoothies).
- You can garnish each smoothie with a small sprinkle of ground nutmeg and/or cinnamon. A cinnamon stick in each glass is a nice touch too!
Notes
*You could also use vanilla flavored plant milk and skip the vanilla extract in the recipe.
**Read about how to bake sweet potatoes to use in recipes here.
***A nut butter would also work, just not peanut butter because peanut flavor would be distracting. For a tree nut free version of this smoothie you can substitute the nuts with 1½ to 2 tablespoons of tahini or sunflower seed butter.
****You can also turn this smoothie into a full-fledged cocktail by adding an actual spirit like rum, brandy or bourbon.
Tried this recipe? Let me know how it was!