Beware of Soy: A Classic Eggnog Recipe (with a dairy-free version)

The Best EGGNOG Ever! | OUR NOURISHING ROOTS

This eggnog recipe is included in my Natural Cocktails ebook, and is one of many, many delicious tried and true drinks I have crafted over the last few years.  Enjoy!

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 nattonaturally 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!

Classic Eggnog
serves 4

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)

  1. Place all ingredients in a blender and blend on medium high until completely combined.  Pour into glasses.
  2. 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
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
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Comments

  1. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/2011/11/fat-tuesday-november-29-2011/

  2. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  3. Made this with 3/4 of the maple syrup and 6 yolks (that’s all we had of the yolks), no alcohol, and we LOVE it. We used raw milk and splurged on the raw cream. It has depth and complexity and almost obscene, yummy goodness. Thank you for the recipe!

  4. I made this last night for my husband and I to celebrate Happy New Year, and let me tell you, this was INCREDIBLE! I absolutely loved it 🙂 and my husband was awed at how easy it was. Thanks for a great recipe!

  5. What a perfect recipe for Christmas. I can’t wait to try it.

Trackbacks

  1. […] Beware of Soy: A Classic Eggnog Recipe with Dairy-Free Version: When it’s that time of year for a rich cup of eggnog, this is perfect for holiday guests or a moment alone.  Plus you can also use this eggnog as coffee creamer, to make an eggnog smoothie, or even eggnog ice cream! […]

  2. […] I love virtually anything with molasses in it, like all those holiday cookies and cakes we see in the fall.  I’m sure these molasses crinkles would be amazing then, especially with a glass of eggnog. […]

  3. […] Eggnog: Virgin, Spiked, and Dairy-Free (GAPS) […]

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