Soon after Halloween’s magic ends and right before Christmas takes over the stores there is a little magical day that I celebrate… I like to call it Nog Day! It’s the somewhat random day when a small section dedicated to all things eggnog appears in the refrigerated aisle at the grocery store. It just magically shows up, every year and about the time I think I have had my fill it’s gone again and I realize that I probably could have gone for one or two more cartons.
This year it happened 2 days ago on an impromptu shopping trip to Whole Foods with the kids. As soon as I saw that glorious section of cartons and jugs I jumped up and down, made a sound that Eliza said sounded something like ” EEEEEEEPPPPPP!!!” and sprinted across the aisle from the salad bar towards the nog without a care in the world for all of the other carts and shoppers around me. If you were there and I cut you off in my nog frenzied mad dash, I sincerely apologize.
Naturally, I immediately took a picture of 2013’s first carton of nog and sent it ceremoniously in a text to my nog lovin’ neighbor Beth. I knew she would share my enthusiasm and would join in the celebration of all things nog related. She did, it made my day, and I grabbed a carton as a gift so that Beth could celebrate Nog Day too. We have a weird friendship, and I love it!
This smoothie is my first nog creation of the year, but I plan on making many more eggnog concoctions before my favorite holiday beverage is gone. What is your favorite way to enjoy eggnog?
- 2 cups egg nog, I prefer to use a dairy free, vegan nog like So Delicious
- 2 frozen bananas, cut into 3 or 4 pieces each
- 2 tablespoons gluten free oats
- ¼ teaspoon cinnamon
- freshly grated nutmeg
- Combine the nog, bananas, oats, and cinnamon in a blender and blend until completely smooth.
- Pour into your serving glass and top with freshly grated nutmeg to taste.
Hungry for more ways to use eggnog? Check out my eggnog pancakes!