#eggnoglovers

[drippy-kitty]

Feel the rich and creamy taste of egg nog without the gluten or eggs. This raw egg nog smoothie is a delicious and healthier take on the traditional holiday drink. It is also vegan and gluten-free.

Ingredients: 1 ripe banana. 1 cup almond milk or any preferred plant-based milk. 1/4 cup raw cashews. 2 tablespoons maple syrup. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cinnamon. 1/4 teaspoon vanilla extract. 1-2 Medjool dates for sweetness, optional. A pinch of salt. Ice cubes optional.

Instructions: Put everything into a blender. Mix until it's creamy and smooth. If you need to, taste it and change how sweet or spicy it is. You can add ice cubes and blend again if you want it to be cold and smooth. Put it in a glass, add a pinch of cinnamon or nutmeg on top, and serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

A To Z Exotic Animals Adventures

[whirrhatespitchfork]

Eggnog Crumb Cake Muffins are a delicious holiday treat that have a crumb cake texture and warm flavors of eggnog, nutmeg, and cinnamon. You can eat these muffins for breakfast or as a holiday snack.

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsalted butter, softened. 1 cup eggnog. 1/4 cup vegetable oil. 2 large eggs. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground nutmeg. 1/2 tsp ground cinnamon. 1/4 tsp salt. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine the softened butter and granulated sugar. Beat until creamy and well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, alternating with eggnog and vegetable oil. Begin and end with the dry ingredients. Mix until just combined. Fill each muffin cup about two-thirds full with the batter. For the crumb topping, mix together 1/2 cup granulated sugar, 1/2 cup all-purpose flour, and 1/2 tsp ground nutmeg. Cut in 1/4 cup softened butter until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the muffin batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Eggnog Crumb Cake Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

LISANNE PETRACCA PH.D.

[teatimeiniquity]

Granola with Slow Cooker Eggnog an

Who says eggnog is just for sipping? Try our delightful Slow Cooker Eggnog Granola for a merry twist on your morning munchies.