So, I have a confession to make: Until last week, I had never ever tasted eggnog, and to be honest, I wasn’t sure if it was coincidence, or because eggnog was -maybe? – alcoholic, and my dad was a hardcore teetotaler.
So fast forward to last week, and I had an opportunity to try real, bonafide eggnog – the non-alcoholic kind of course – and YUM! Now I get why it’s such a popular holiday drink.
The only thing I don’t get is how high calorie it is. Wow! I mean, 190 calories per half cup? Yikes!
This easy paleo eggnog recipe comes out to just about half of that calorie count, using almond milk, coconut cream, maple syrup, and whole eggs.
That’s still a fair number of calories for someone who (like me) doesn’t typically drink their calories. The key is to treat your eggnog like food – because it is food! And makes a great breakfast substitute on a busy day.
I’m not opposed to dairy when I can buy quality milk and cream, and if you prefer, you can substitute them in place of the milks called for, but I do appreciate the lighter flavor, and calorie load that comes from using almond and coconut milk. Plus using coconut milk keeps my three year old away from my eggnog. 😉
Here’s the thing about eggnog, yes, it does have raw eggs in it. I use farm fresh eggs, so that doesn’t bother me at all, but if you use eggs from the store, or don’t feel comfortable consuming raw eggs, you can either buy pasteurized eggs, or follow this link to learn how to pasteurize your own eggs.
P.S., I still don’t care for the taste of most alcoholic beverages, but if you like to spike your eggnog, I’ve been told that 3 ounces of bourbon is the correct amount to add to this recipe.
Easy Paleo Eggnog
- Beat egg yolks until fluffy and light yellow
- Add honey and continue beating until well mixed
- Stir in almond milk, coconut cream, nutmeg, and cinnamon
- Beat egg whites until soft peaks form
- Whisk into milk mixture
- Chill and serve
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