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

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.

Course Appetizer, Beverage, Dessert

Cuisine American, Caribbean

Keyword eggnog, low carb, paleo, raw

Prep Time 5

Cook Time 10

Total Time 15

Servings 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 2/3 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