Christmas season is here. And with the hanging of tinsel, mistletoe and stockings along with the baking of gingerbread breadmen and an assortment of Christmas cookies, we have our veritable holiday seasonal drink return: eggnog. Eggnog is like the McRib of drinks. It’s beloved and only around for a limited time every year. Let’s talk about my Keto, Paleo, dairy-free eggnog recipe.
Keto, Paleo, Dairy-Free Eggnog
Eggnog in general is a rather divisive drink. It’s like when a group of men bring up the Lakers, Yankees, or Cowboys….you either love it or hate it. I ask my high school students every December their opinion of this yuletide drink. Most can’t stand it. They think it is too creamy, too sugary, and too viscous. (I’ve never met a high schooler who thought anything was EVER too sugary, but there are outliers.) I tell them that when I was their age in 1456 A.D. that I wasn’t a big fan of it either. But like classic rock, conservative politics, and prostate gland examination, you get used to it the older you get.
One of the reasons I wanted to concoct a Keto, Paleo, dairy-free eggnog recipe is because conventional eggnog is crap. Go to your grocery store and peruse the ingredient list of the conventional Borden or local dairy purveyor of eggnog and you will see it is chockful of extra artificial sugars and a host of preservatives. It contains high fructose corn syrup, mono & diglycerides, corn syrup, and more ingredients that even Whole Foods Market has decided not to sell food which contain these ingredients. Click HERE to read about Whole Foods banned ingredients. It’s a freak show of “Franken-food” garbage. Plus it has dairy.
What’s wrong with dairy? Most of it is shot up with growth hormones and antibiotics, not to mention the hypoallergenic effects of lactose and the possible carcinogenic effect of casein, another protein found in milk. If you want more info on this matter, check out our Holistic Health News podcast on the Problems with rBST/rBGH Dairy and Do Antibiotics Make Us Fat?
The beauty of this Keto, Paleo, dairy-free eggnog recipe, of course, is you can determine what goes in it. And because of that it is typically better for your health and tastes MUCH better. So for this recipe, I went dairy-free. I opted for coconut milk over almond or soy milk because the former is the most nutrient-dense of all the non-dairy “Milks” and soy is GMO and estrogenic. To learn which non-Dairy Milk is the best, check out article and Holistic Health News episode on Which non-Dairy Milk Is The Best?
“What about fat content if I use coconut products?” Fat doesn’t make you fat and endanger you health. (Well most transfats do, but not animal saturated fats or the unsaturated ones. It is sugar that makes us fat, aside from other things. The fat in this recipe will bring satiety and taste that would greatly be lacking if you went for a low-fat eggnog. Learn about which fats and which oils are best to cook in by clicking HERE.
The secret ingredient in this Keto, Paleo, dairy-free eggnog recipe is cinnamon. Any lover of naturopathy and holistic health knows that cinnamon is a God-send from the botanical science world. Not only does it taste amazing on anything you put it in, but it works wonders on blood sugar control, combatting infections, heart-health and more. Click HERE to learn of the other benefits of cinnamon.
I recommend these ingredients below, for they are high quality. Check them out!
I recommend garnishing this eggnog with chia seeds to get some fiber, cinnamon, nutmeg and with homemade whipped cream. Click HERE to check out our recipe.
Add alcohol if you like! “The brandy is dandy, but the liquor is quicker.”
Keto, Paleo, dairy-free eggnogPrint This
- 4 egg yolks (pastured preferred)
- 2 1/4 cups vanilla flavored almond or other nut milk
- 13 ounces of canned full-fat coconut milk
- 2 teaspoons of vanilla extract
- 1 teaspoon chia seeds
- 1 teaspoon of nutmeg (grounded)
- 1 teaspoon of cinnamon (grounded)
- 1/4 cup of coconut sugar
Separate the yolks from the eggs and leave in a bowl.
Combine all the other ingredients (sans the chia seeds) in a saucepan. Bring to simmer on medium heat and then lower to low heat.
Slowly add the yolks to the warm ingredients in the saucepan. Whisk often and continuously.
Warm the combined ingredients over medium heat and continue whisking for 3-5 minutes until well-blended.
Remove from heat. Garnish with chia seeds, cinnamon, nutmeg, and whipped cream.
Serve warm on the spot or refrigerate in glass container. Enjoy!