If you love indulging in a creamy glass of eggnog, but don’t love the way it makes your belly feel afterwards, an egg- and dairy-free eggnog pudding might be the perfect alternative. This light and bloat-proof chia pudding recipe is made with nut milks, spices and dates. You’ll get the creamy texture you love with plenty of cinnamon and nutmeg (and maybe a splash of bourbon!) Enjoy as a healthy dessert or as a breakfast treat.
Eggnog Chia Pudding
In high speed blender, combine dates and almond milk until smooth.
Add coconut milk, vanilla, spices and chia seeds. Add bourbon if using. Blend until just combined.
Transfer mixture to bowl and chill for 20-30 minutes until thickened.
Prepare coconut cream. Whisk chilled coconut cream until smooth and whipped to firm peaks. Add maple syrup to sweeten.
To serve, divide pudding between 6 glasses. Top with a dollop of whipped coconut cream, a cinnamon stick and a sprinkle of nutmeg. Serve chilled.