Nod to the Nog but not the Egg


By Chef Val Wilson

Christmas and the holidays always bring out the Egg Not drink. As a kid, I wouldn’t say I liked the drink. Fast forward to now when I live an organic, whole foods vegan lifestyle, and I create my own version of the drink; I love it! Part of the reason I and many others enjoy this thick creamy sweet drink is because of the signature flavor of nutmeg. It is a warming spice with a lot of flavor and gives your taste buds a bit of a kick. Nutmeg has been used for thousands of years as a flavoring and for its health benefits. It has anti-inflammatory and antibacterial properties and was even used to help treat the plague in the 1600s. Because of its antibacterial properties, you can use an infusion of nutmeg for mouthwash. Historically, towns used to burn nutmeg and cinnamon because of their great fragrances to help cover up the not-so-pleasant smell of towns that did not have sewer systems back then.

For those living a vegetarian or vegan lifestyle, the egg and heavy cream used in the traditional recipe for egg nog needs to be replaced. In my recipe, I use silken tofu. When purchasing your tofu, make sure it is organic or non-GMO. Unfortunately, they have genetically modified a large portion of soybean crops. The silken variety of tofu will be found on the shelf, not in the grocery store’s refrigerated section. I use the silken variety because, as the name implies, it has a wonderfully smooth, silken texture.
Adding pumpkin puree also helps add to the thickness of the drink, and pumpkin has many health benefits. High in fiber, potassium, iron, folate, vitamins A and E, and very high in Vitamin C. Pumpkin is good for your heart and brain, helps with your eyesight, improves your metabolism, and boosts your immune system. When you are decorating your tree, putting up Christmas lights, or enjoying the holiday with loved ones, make this Pumpkin Not Egg Nog to enjoy the flavors of the holidays.

Pumpkin Not Egg Nog
1/2 package silken tofu
1/2 cup pumpkin puree
1 cup oat beverage milk
1/3 cup brown rice syrup
1/4 tsp. cinnamon
1/4 tsp. nutmeg
pinch of ginger and allspice

  1. Put all ingredients in a food processor of a blender.
  2. Puree or blend until smooth.
  3. Pour into a saucepan and heat on the stove until warm. Drink it hot, or refrigerate it and drink if it cools later. (Cooking the ingredients and then refrigerating them to drink cold later has a better flavor than if you drink it right after blending.)


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