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Rich and Creamy Eggnog

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A couple weeks ago I posted a story on Instagram asking which Christmas treat I should add this week – peppermint brownies or eggnog?

Eggnog won hands down! So here are a couple variations of a dairy and sugar free, rich and creamy (optionally boozy) eggnog to serve on Christmas Eve.

These recipes are a lot less sweet than the commercial brands, but as we eat less sugar, our palate also wants less! Full of real, nutrient dense foods like coconut milk and egg yolks, this eggnog is ACTUALLY healthy enough to have for breakfast on Christmas morning, but maybe unspiked 😉. You choose how your day should go!

These are best made a day or two in advance to allow the flavours to blend and mellow, but I had NO PROBLEM sampling a glass immediately – it was delicious!

The first option is a cooked eggnog using egg yolks. This takes a bit if time, but so worth it if you want that rich custard texture or if you feel unsafe using raw eggs. 

The second option is made with raw eggs, and is a super quick blender version. Not as rich and pudding-like in texture as the cooked one, but even more nutritious as we use the whole egg, just as delicious, and you don’t need to figure out what to do with the leftover egg whites. I prefer to use the foods in their whole form as much as possible. 

Before you freak out about the salmonella risk, let me explain a few things.

  • Firstly, there is only about a 1 in 20,000 risk of an egg being contaminated, then an even lower risk that you will get sick from it.
  • Secondly, this risk is associated with commercial production of eggs, which come from sickly chickens raised in disgusting and sad conditions, not from healthy happy chickens living in a natural environment eating their natural diet. Whew, why don’t I tell you how I really feel about our conventional food system…!  ;).
  • Thirdly, the rum/cognac/brandy/bourbon (choose your poison) acts as a preservative and is “antibacterial”. There aren’t many bacteria that can survive in alcohol, including the dreaded salmonella. Check out this article for some background info and an interesting experiment that included “spiking” the eggnog with salmonella. 

Eggs that I purchase fresh from my local farmer I use raw in many recipes, without hesitation. However, please follow your instinct and either pasteurize the eggs first (follow link) if you feel any concern about contamination, or make the cooked version!  

Cooked Version

Ingredients:

  • 4 egg yolks
  • 1/4 cup powdered erythritol
  • 10 drops stevia (I use vanilla flavoured)
  • 1 1/2 cup unsweetened almond milk
  • 1 1/2 cup full fat coconut milk (no additives, just coconut extract and water)
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • Optional alcohol to taste, about 4 oz per recipe. Spiced rum, bourbon, brandy, or cognac in any combination are all great!

Directions: 

  1. In the top part of a double boiler, whisk the egg yolk and sweeteners until frothy.
  2. Stir in the almond milk, coconut milk, and spices.
  3. Place over simmering water and cook, stirring very frequently, for about 20 minutes. It must reach 160-170 degrees Fahrenheit, but not exceed 170F or the proteins will cook and “curdle”. When the mixture thickens slightly and thinly coats the back of a spoon, you know it is done, however I recommend using a thermometer unless you are familiar with making custards.
  4. Remove from heat, pour into a mixing bowl to cool. I place bowl in ice water to speed the process.
  5. Add vanilla and alcohol (if using).
  6. Pour into airtight container (mason jars are great!) and store in fridge for 3-4 days, or up to 2 weeks if you added alcohol. 

Nutrition per 1/2 cup, without alcohol: 105 cal, 10gr fat, 1gr carb/sugar, 2gr protein

Raw Blender Version

Ingredients:

  • 4 whole eggs (raw or pasteurized, see link above)
  • 1/4 cup powdered erythritol
  • 10 drops stevia (I use vanilla flavoured)
  • 1 1/2 cup unsweetened almond milk
  • 1 1/2 cup full fat coconut milk (no additives, just coconut extract and water)
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • Optional alcohol to taste, about 4 oz per recipe. Spiced rum, bourbon, brandy, or cognac in any combination are all great!

Directions:

  1. Add whole eggs and sweeteners to blender, mix on medium until frothy.
  2. Add the rest of the ingredients and blend on medium until well combined and frothy.
  3. Pour into airtight container (mason jars are great!) and store in fridge for 3-4 days, or up to 2 weeks if you added alcohol. 

Nutrition per 1/2 cup, without alcohol: 105 calories, 9gr fat, 1gr carb/sugar, 4gr protein

I made the cooked version last night and had a batch curdle as I get easily distracted (so I blended it, added gelatin, and made pudding!). I loved the flavour, and the texture was incredibly rich. Immediately after I made my “lazy eggnog” and I have to say that tasting them side by side, I definitely prefer it! 

Either way, this recipe gives you the traditional festive eggnog, loaded with nutrients, without all the sugar (17-21 grams per 1/2 cup serving!) and additives in the store bought version. Enjoy!

Merry Christmas to you and yours!

With love from my kitchen to yours,

B. 

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