Real Food Eggnog Recipe {dairy-free option, Paleo, Low Carb}

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This traditional Real Food Eggnog recipe gives you a thick eggnog (the best texture) — without the unnatural thickeners so common in commercial recipes. Use your favorite non-dairy or raw milk. Suitable for ancestral real food diets: Paleo, Gluten-free and Low Carb, this holiday favorite is at its best without refined sweeteners or additives.

What’s the best eggnog texture? How to make it thick …

Commercial brands of eggnog use thickeners such as carrageenan and guar gum, some of which have been linked with inflammation — undesirable for a pure, whole food diet.

Truth be told, I like a thick eggnog, one that is almost custard-like. So I have added what I consider the gentlest and healthiest real food thickener — sustainably-sourced gelatin, to my recipe.

The added step is worth the mouth-feel reward you get from the finished recipe!

Gelatin is optional. If you want a simpler, quicker version of the recipe, just omit the gelatin, and purée all the other ingredients in a blender briefly. Chill, garnish and serve.

What’s the history of Real Food Eggnog

This high fat, high cholesterol, sweet treat nourishes us and connects us with history.

Although eggnog originated among the English aristocracy, it quickly became popular on American farms of the 18^th and 19^th centuries — rich with farm eggs, jersey cow milk and cream, and the nutmeg and cheap rum from the Caribbean.

For the historic dairy-free version of Real Food Eggnog, see the recipe Notes version below, that derives from Puerto Rico!

How to use the leftover egg whites

Real Food Eggnog uses eight raw egg yolks … But, don’t throw away the whites!  There are three easy options I’d like to share with you:

1) Beat the egg whites until stiff and then fold them into the finished eggnog. This is the traditional use for the whites, as recorded by George Washington!

2) Those protein powerhouses can be used in baked goods and desserts. Here are three recipes that use egg whites:

• Chocolate Chaffles
• Gluten-free Rice Sandwich Bread
• Paleo Meringue

3) You can also make an egg-white omelette adding back in the missing fat and cholesterol by cooking it in lots of butter or bacon grease, and filling it with aged cheese (if you eat dairy) and high-fat meat. Yummy.

To use alcohol or not? Which alcohols are grain-free

I don’t drink alcohol, but if you do (and it is indeed traditional for eggnog), I discuss below the Paleo options and how much to use.

Here are three grain-free alcohol choices that go well with eggnog:

• Tequila
• Vodka
• Gin

Choose your brand of alcohol according to its purity and quality. If you choose the highest ratio of alcohol for this recipe (1 ½ cups = 20% of the recipe), your hooch can actually stay in the fridge for an extended period. The alcohol keeps it preserved! The larger ratio of alcohol is ideal when the nog is sipped and savored in smaller portions.

The smaller amount of alcohol indicated in the recipe (¼ cup) is recommended for larger servings, or gatherings where kids will be served.

What sweetener to use in Real Food Eggnog

Choose your sweetener: either honey, maple syrup, coconut sugar, maple sugar or a low carb sweetener (for the low carb version) — based on your diet and preference.

Print Recipe

4.94 from 15 votes

Real Food Eggnog (Ancestral, Paleo, Gluten-free, Low Carb)

Real Food Eggnog gives you a thick eggnog (the best texture) but without the unnatural thickeners or refined sugars so common these days. Use your favorite non-dairy or raw milk.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Appetizer, Beverage, Dessert

Cuisine: American, Caribbean

Keyword: eggnog, low carb, paleo, raw

Servings: 4 servings

Calories: 480kcal

Author: Megan

Cost: $5

Equipment

• blender or hand blender (or frother)
• saucepan

Ingredients

• 4 cups milk (raw) or non-dairy milk of choice (such as coconut milk or homemade cashew milk for Paleo, or homemade macadamia nut milk for low carb)
• 1 cup cream or non-dairy high fat milk, such as cashew milk or macadamia nut milk made with less water so it's richer
• ½ to ⅔ cup sweetener of choice (amount based on how sweet you like it) , honey, pure maple syrup or coconut sugar — or low carb sweetener for low carb (The Keto version of this recipe has 2 grams net carbs per serving.)
• 8 egg yolks (raw)
• ¼-1 ½ cups rum brandy or cognac (optional, fine to omit)
• 1 tsp. gelatin
• 1 tsp. cinnamon
• ½ tsp. nutmeg

Instructions

• Place the heavy cream in a small saucepan.
• Whisk together the gelatin, cinnamon and nutmeg.
• Sprinkle the gelatin and spices over the cream’s surface, whisking to incorporate, allowing one minute for the gelatin to dissolve.
• Heat the cream over medium heat, stirring, for 2 to 3 minutes, until the cream is steamy, but not yet simmering.
• Remove the pot from the heat and add your sweetener of choice. Stir to dissolve.
• Allow the cream to cool for 5 minutes.
• Add all the components to a blender: raw milk or non-dairy milk, egg yolks, optional alcohol, and cream mixture.
• Blend briefly on low speed, 10 to 15 seconds, until the ingredients are well mixed.
• Chill and serve, sprinkled with more freshly grated nutmeg as a garnish.

Notes

Coconut Milk Variation

In Puerto Rico, eggnog is made with coconut milk and is called coquito.

To make this non-dairy version, simply substitute in 5 cups homemade or canned coconut milk for the milk and cream.

Nutrition

Calories: 480kcal | Carbohydrates: 16g | Protein: 16g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 497mg | Sodium: 147mg | Potassium: 406mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1790IU | Vitamin C: 0.3mg | Calcium: 373mg | Iron: 1.2mg

Did you grow up enjoying eggnog during the holiday season? Did you buy it or make it homemade?

You’ll also love this Eggnog Cheesecake recipe! It’s one of my all-time favorite desserts.