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Elise’s Herbal Eggnot!

Prep Time:

5 Min Prep 5Min Mix (Optional) 30Min Chill

Cook Time:

Serves:

4

Level:

Easy

About the Recipe

Ingredients

*Please note to make sure any oats, vanilla extract or vegan butter used are specifically labeled Gluten Free to achieve true gluten free recipe.  

 

1 cup of rolled oats (*Rinsed very well and drained to be super clean. This results in less starch content and goo.) 

3 cups filtered water            

4 Dates 

1 tsp vanilla extract 

1/3 cup vegan butter (melted) 

1/2 tsp ground nutmeg 

1/4 tsp ground ginger 

1/8 tsp of cloves 

Sprinkle of cinnamon 

Preparation

  1. Place (*clean) oats, water, dates and vanilla extract in blender.  

  2. Blend for 1-1 ½ minutes making sure oats and dates are nicely pulped. 

  3. Let rest for 1 minute.  

  4. Add butter, nutmeg, ginger and cloves to the oat mix. 

  5. Blend for another 1 ½ minutes. And done! 



(Optional) place in refrigerator to chill for 30 minutes. Shake then serve.  


*Do not heat. The oat content will produce a significant over-thickening and even a little gooey texture. (Think gooey oatmeal!)   

 

Serve with a sprinkle of cinnamon on top! Enjoy! 


Any remaining eggnot can be refrigerated in a covered container for up to a week. 

 

*Generally, the oats settle to the bottom upon storing. Shaking before serving will reinvigorate the eggnot closer to original consistency and texture. (Though being refrigerated for any time usually thickens it a bit regardless.)  

A simple 30 sec reblend before serving doesn’t hurt either! 

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