Creamy, sweet and full of holiday cheer, this Paleo eggnog is dairy-free, low in calories and filled with the season’s flavors.

For this recipe, I swapped the usual dairy with almond milk and coconut milk. This base gives a nutty depth to the classic drink, with just a hint of coconut. I used raw honey to sweeten the recipe, but you can also use maple syrup.

To make eggnog, start by mixing the egg yolks, honey, vanilla and spices. Heat the milk, making sure it’s warm but not boiling (as this will cook the egg yolks). Next, temper the egg mixture by slowly pouring the warm milk over it, return everything to the saucepan, and cook for another 5 minutes to thicken slightly. Remove from heat, chill in the fridge and serve the eggnog cold with a sprinkle of cinnamon or nutmeg.

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Note: this recipe does not include raw eggs, as I prefer to temper the eggs and cook them first with the milk mixture. This gives the eggnog a more caramel-custard flavor, but if you prefer it raw, simply add all the ingredients to a blender, blend on high for 2 minutes until the egg yolks are fully incorporated, and serve chilled. As always, be careful when consuming raw or lightly cooked eggs.

Like drinking custard from a cup, this eggnog is the perfect beverage to cozy up to in cold weather.

Dina Hassan

Paleo Eggnog Recipe

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Total time:15 mins

Cook Time:10 mins 10 minutes

Prep Time: 5 mins 5 minutes

Serves:3

Paleo Eggnog Recipe

Recipe by: Dina Hassan

Creamy, sweet and full of holiday cheer, this Paleo eggnog is dairy-free, low in calories and filled with the season’s flavors.

Ingredients

• 4 egg yolks
• ¼ cup raw honey
• 1 t vanilla extract
• ½ t cinnamon
• ⅛ t nutmeg
• 2 cups coconut milk
• 1 ½ cups almond milk

Instructions

• In a medium bowl, combine egg yolks, honey, vanilla extract, cinnamon, and nutmeg. Whisk until well mixed.
• Warm the coconut milk and almond milk in a large saucepan over medium heat, about 4 minutes.
• Temper the egg yolk mixture by slowly pouring 1 cup of the warmed milk mixture into the yolks while whisking constantly.
• Pour everything back into the saucepan and whisk to combine. Continue to cook for another 5 minutes, stirring gently, until slightly thickened.
• Remove from the heat and let cool to room temperature before chilling in the fridge.
• Serve cold with a sprinkle of cinnamon on top.

Tips:

• You can keep the eggnog in the fridge for up to 3 days.
• Remember to not let the mixture boil, as this will cook the eggs.

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