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Vegan Pumpkin Eggnog

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"Fresh pumpkin, coconut milk and coconut cream with lots of spices and Kahlua Pumpkin Spice make a festive holiday vegan eggnog."
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Ingredients

servings 397 cals
Original recipe yields 6 servings

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Directions

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  1. Bring a large saucepan of water to a boil. Add pumpkin chunks and simmer until cooked-through. Drain. Cool to room temperature.
  2. Place pumpkin, salt, coconut milk, coconut cream, cinnamon powder, clove powder, ginger powder, cornstarch and Kahlua into a blender. Blend for 5 minutes at full speed.
  3. Pour the mixture into a 2-quart pot. Add the allspice berries.
  4. Reheat over medium heat stirring constantly for 5 minutes. Remove from the heat.
  5. Pass the mixture through a fine sieve to remove solids. Stir until it cools down to room temperature.
  6. Refrigerate until ready to serve. Serve chilled.

Nutrition Facts


Per Serving: 397 calories; 16.4 g fat; 37.8 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 113 mg sodium. Full nutrition

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