• 6 egg yolks
  • 4 c. coconut milk
  • or
  • 3 c. grass-fed milk
  • 1 c. grass-fed heavy cream
  • 1 tbsp. vanilla extract
  • or 1 vanilla bean
  • 2 tsp. ground nutmeg
  • 1/2 tsp. cinnamon
  • 1 tsp. maple extract
  • 1/2 tsp. stevia
  • 3-4 tbsp. maple syrup

Do you have a family tradition during the Holidays?  Our family has had one since I was a young girl and it involves eggnog!  My Dad would take my brother and I to do some Christmas shopping and on the way home we would stop and pick up a few pints of Bordan’s Egg Nog.

It was tradition that we would drink those pints before we got home right out of the jug!  We had those creamy mustaches before they were popular and would lick them off with childish delight! It seems like yesterday we were walking into the house groaning with our bloated eggnog bellies and our simple gifts in hand that we generally purchased at the local drug store.

Those were the carefree days of my childhood that I cherish….If you follow Spoonful of Health, you may know my story of how tragically my brother died.  However, now I wanted to share with you the tradition that carries on and warms our hearts.  Every Thanksgiving or Christmas when our family is together we have an eggnog toast to my brother, Bryan.

This year, my dad had a special request due to his beating cancer and completely changing his body’s chemistry, to make a healthified eggnog.  I knew it was coming and grumbled at the thought, how in the world would I pull that off.

You need eggs for nog and not to mention coconut milk is not my dad’s favorite.  So I really wasn’t sure how to manage this creamy and sweet eggnog heist!  I personally loved the coconut version but it wasn’t going to fly with my dads love, hate relationship with coconut and need to be sugar-free.

So, I created two versions; one for my paleo and lactose intolerant friends and another for those who eat clean and indulge once in awhile.  I sweetened the first batch with just stevia and realized it needed a little extra kick so I added maple syrup and that did the trick!

I would love to hear about your family traditions below in the comments.  It is in those moments we tether together the hearts of one another and embrace the love of friends and family. May you and yours be blessed with the beauty and grace of Christmas!

Healthy Egg Nog {paleo & low sugar}
 
Prep time

Cook time

Total time

 

Author:
Serves: 6

Ingredients
  • 6 egg yolks
  • 4 c. coconut milk
  • or
  • 3 c. grass-fed milk
  • 1 c. grass-fed heavy cream
  • 1 tbsp. vanilla extract
  • or 1 vanilla bean
  • 2 tsp. ground nutmeg
  • ½ tsp. cinnamon
  • 1 tsp. maple extract
  • ½ tsp. stevia
  • 3-4 tbsp. maple syrup

Instructions
  1. In a large sauce pan beat egg yolks into your choice of milk on medium to low heat.
  2. Be patient while the milk heats up and whisk it often adding the extracts and nutmeg.
  3. If using a vanilla bean, split it and scoop out the seeds add it to the milk.
  4. Careful not to bring it to a boil.
  5. Stir and heat it until it starts to thicken about 7-8 minutes before it simmers.
  6. Allow it to cool and place it in the refrigerator up to 2 hours so that it will thicken more.
  7. Serve chilled with a dash of cinnamon.

Notes
I have to say I am so thrilled how easy and delicious this eggnog is! The secret ingredients are the vanilla bean, maple extract and syrup with the stevia. I found that 3 tbsp. of maple syrup was perfect because the stevia enhanced the caramel sweetness. If you need to stay away from sugar you can use just the stevia and the maple extract but you will need to add a few more dashes of stevia. Also, if your nog gets to thick after refrigerating it you can add more milk to thin it out. Please use organic and grass-fed milk as well as organic pasture raised eggs.

With a Spoonful of Health & Warm Wishes for a Blessed Holiday,