This eggnog is pleasantly thick with rich egg yolks, and grass-fed cream and whole milk, not from thickeners and stabilizers that mimic what nature can do simply with whole foods. Add a few pinches of warming spices and sweet honey and you have yourself a holiday drink that is nourishing and festive. Plus, did I mention that this version does not include egg whites which are best eaten cooked (they have enzyme inhibitors!), and that we blend it up in seconds in the blender? Okay, now I have your attention.
Well now you can have a quick version of eggnog that does not have to compromise on quality ingredients. A guilty pleasure just because a regular pleasure! But most importantly, now you can make goofy eggnog comments like my husband who, every year without fail, says “So eggy. So noggy.” as we sip. Or something like “you can really taste the nog”. It is just that fun to make eggnog, I’m telling you!
This recipe is also more versatile that you might thing. It makes an excellent base for eggnog ice cream. Just make as is, and put in the ice cream maker. Or if you are a little more lazy, like me, just add a few cups of ice and blend into an eggnog smoothie. And there is always the option of saving a little bit as creamer for your morning cup of coffee. The possibilities are endless!
A few years ago I tried Silknog, an eggnog-flavored soy milk. I liked it for being a thinner consistency than my childhood eggnog, and still having that nice holiday flavor. We drank it for a couple of years during the holidays, but after turning to real food I have learned about many of the problems surrounding soy. Soy has a very high phytic acid content, and should only be consumed in moderation and properly fermented. Good sources of fermented soy include natto, naturally fermented soy sauce, and fermented miso paste. (You can even make your own natto by buying a culture here!) We don’t drink the soy version anymore, not with this recipe around!
2 cups whole milk* (find real dairy here)
2 cups cream*
8 egg yolks
1 1/2 tablespoons vanilla extract (buy vanilla here)
1 1/2 teaspoons ground cinnamon (buy high quality spices here)
1 teaspoon ground nutmeg, preferably freshly ground (buy a spice rasp here)
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
4 tablespoons raw honey or maple syrup** (buy raw honey here or maple syrup here)
pinch of sea salt (buy unrefined sea salt here)
Bourbon, rum, and cognac to taste (optional)
- Place all ingredients in a blender and blend on medium high until completely combined. Pour into glasses.
- Garnish with another sprinkling of fresh nutmeg, and s stick of cinnamon for stirring.
*to make this recipe dairy free, simply replace the cups of milk and cream with cups of coconut milk; also use coconut milk if you are on GAPS
**use honey if you are on GAPS; always buy organic grade B maple syrup–it is full of more nutrients if it is grade B, and it is not processed with formaldehyde if it is organic
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