Paleo Egg Nog

I Want In!

It’s officially the holiday season and I couldn’t be more excited about it.  Every year when egg nog hits the shelves in stores I find that I just can’t help myself and must indulge.  I’ve had a lifelong obsession with this magical holiday brew.  There’s just something about that sweet, creamy beverage that really makes me happy.  A few friends, my girlfriend of Pastured Kitchen and I even have a yearly competition to see who can find it on store shelves first and because I seem to be hyper-aware of when it’s coming, I always win.  In the spirit of the season and because I have such a deep rooted obsession with the drink, I’ve been working on my own variation for the last couple of years.  I think this year I finally nailed it.  This recipe can be enjoyed all by itself or with some of your favorite holiday spirits added in.

Paleo Egg Nog
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Instructions
  1. Whisk egg yolks using a stand mixer or hand mixer on high speed until they lighten in color.
  2. Slowly mix in coconut nectar.
  3. Add vanilla extract coconut milk and grated nutmeg and mix well.
  4. Add mixture to a medium saucepan and heat on medium low.
  5. Add cinnamon stick to mixture and allow to steep. This will enhance the egg nog slightly with some cinnamon flavor.
  6. Stir mixture frequently and allow to thicken. You don't want to rush this process or you'll end up with scrambled egg nog. Cooking is finished when egg nog coats the back of the spoon.
  7. When finished, remove saucepan from heat and allow egg nog to cool.
  8. Remove cinnamon stick and refrigerate. Serve chilled by itself or with the option of an ounce or two of your favorite holiday spirit.
Notes
For a more traditional variation of this, you can substitute the coconut milk with heavy cream.

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Comments

  1. This looks delicious! Love the lights in the background, very festive.

  2. I was planning on tinkering with something like this today. Yay! Now I can get straight to the yum, no tinkering! Thanks for doing the hard work for me.

  3. The flavor doesn’t get overwhelmed by all that coconut milk? We’re talking the canned full fat goodness I assume

    • FreeRange Human says:

      Yes it is full fat coconut milk from the can. There is a coconut undertone in there for sure but I found that if you steep the cinnamon stick with the egg nog while it’s on the stove, it will add the illusion of more sweetness and cut the coconut flavor some. However, there is still a coconut flavor but much more subtle than you would think.

  4. This sounds divine! I’ll be trying your version for the holidays. Would like to try freezing it for an ice cream as well!

  5. Do you think doubling the amount of egg yolks used would be ok. If so this would be a pleasant way for me to get my daily egg yolks.

    • FreeRange Human says:

      I don’t see how that could be a problem at all. It will definitely not taste the same but still a good quick way to get your egg yolks in if you don’t feel like making eggs.

  6. Eileen Clark says:

    Roughly how long does it take to cook. Just so i have a reference. Cant wait to make this!

    • FreeRange Human says:

      I would say anywhere from 15-30 minutes on the stove would work. You just want it to thicken up some. I’d use a low heat though otherwise you’ll have scrambled egg nog.

  7. I’ve been AIP for a few months now and I’m starting reintroductions. I really miss eggs, so I wanted to reintro egg yolks first, followed by whites. This looked like the perfect recipe for reintroducing yolks. I got corn and soy-free pastured eggs from the farmer’s market and cracked them into my hand, then rinsed them in a gentle stream of water to get all the whites off. My eggs were fairly small, and I didn’t want a ton of eggnog sitting in the fridge, so I cut the recipe in half and used a 14oz. can of coconut milk instead of 2 full cups. I stirred constantly while it was on the stove but I still got a few little clumps. I didn’t have cinnamon sticks, so I just used a couple pinches of ground ceylon cinnamon, and I used mace instead of nutmeg (haven’t reintroed nutmeg yet) I also used honey instead of coconut nectar and used more of it than the recipe calls for because I like sweet eggnog. It’s in the fridge cooling now, but I tasted a bit while it was hot and it’s delicious! Can’t wait to have a cup of it once it’s cooled. Thanks for this recipe!

Trackbacks

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  3. […] no secret that Egg Nog is one of my favorite things of all time.  Last year I even made a paleo version that is not only delicious but contains tons of good fat and is low on the glycemic index so I can […]

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    Paleo Egg Nog | FreeRange Human

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