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This is my innovative play on a traditional holiday eggnog. This decadent drink offers all of the flavor but without all the calories. As an added bonus, if you are vegan or vegetarian and even lactose intolerant this is a beverage that you can indulge in.

Sweet Potato Infused Eggnog

Sweet Potato Infused Eggnog

By: Chef Judson Todd Allen

Serving Size 7 cups
Preparation Time: 5 minutes
Cook Time: 35 minutes


Cooking Instructions
  • 7 cups Sweetened Almond Milk

    1/2 Sweet Potato (small)

    1 teaspoon Butter

    1 tablespoon Brown Sugar

    2 teaspoons Vanilla Extract

    1/4 Avocado (small)

    1/2 Banana, Frozen

    1 teaspoon Cinnamon

    1/2 teaspoon Nutmeg

  • On a foil lined sheet tray, place ½ sweet potato. Top sweet potato with brown sugar and butter. Roast for 30 minutes at 400 degrees. Remove and cool

    In a blender, add almond milk, vanilla, avocado, frozen bananas, spices and sweet potato.

    Blend until rich and creamy. Serve in frosted glass mugs with a pinch of cinnamon on top.