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+ servings
glass of homemade eggnog

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 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 480kcal
Author Megan
Cost $5


  • blender or hand blender (or frother)
  • saucepan


  • 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 cup honey , pure maple syrup, 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
  • tsp. stevia NuNaturals brand or to taste (depending on the potency you buy); this ingredient is optional (pure monkfruit, to taste, may also be used)


  • Place the heavy cream in a small saucepan.
  • Whisk together the gelatin, cinnamon, nutmeg and stevia.
  • 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.



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.


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