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.
Appetizer, Beverage, Dessert
eggnog, low carb, paleo, raw
blender or hand blender (or frother)
(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)
or non-dairy high fat milk, such as cashew milk or macadamia nut milk made with less water so it's richer
, 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.)
brandy or cognac (optional, fine to omit)
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
. To make this non-dairy version, simply substitute in 5 cups homemade or canned coconut milk for the milk and cream.