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Paleo Egg Nog, A Classic Christmas Drink

Well, its December 20th, 2012 and I’m finally in the holiday spirit. The tree is FINALLY up! It only fell 100 times and we had to bolt it to the wall with wire. And hopefully, the Mayans were wrong and the world will not end tomorrow. Who knows though, right? Haha, we certainly are not the type hoarding canned peaches and water, so I hope that civilization doesn’t collapse!

…and if the world does implode, we’ll be good and drunk off of this holiday classic, Egg Nog. This recipe takes a little more effort to make it the way I’ve always done it, but if you want to go easy, you could theoretically combine everything in a blender and just hit the go button. Would it turn out the same? For the flavor? Probably, but the texture would be different. Up to you, Merry Christmas!

Egg Nog

3 Eggs (must be at room temperature, separate the white from the yolk)

½ cup Coconut Crystals

1 ½ cups Coconut Milk

1 ½ cup Almond Milk

¼ tsp Vanilla (or ½ Vanilla Bean, scraped)

pinch Allspice (or Nutmeg)

pinch Sea Salt

Optional: ¼ cup Dark Rum

Optional: ¼ cup Honey Whiskey (if you’re really cheating, this is great!)

Optional: Cinnamon to Serve

Once the eggs are at room temperature (and they need to be, so don’t think you can hurry that up), separate the yolks from the whites – and 2 of those whites need to be separated from the other = 3 bowls total (make sure NO yolks make it in the whites. If this happens, start over, it will effect the way you beat the whites).  With a hand mixer, mix the yolks with the coconut crystals until smooth.

In a separate bowl, beat 2 of the egg whites into soft peaks. Now here’s something important to take note of – everything you use here has to be clean and dry. The beaters? Must be clean and dry. The bowl? Clean and dry.  Once soft peaks form when you pull the beaters out, fold the whites into the egg yolk mixture – lightly, fluffily, and as little as possible on the folding.

Once your eggs are folded together, whisk in the vanilla, coconut milk, almond milk, sea salt, and allspice.

Cover and refrigerate for at least 4 hours or overnight. Just before serving, beat the last egg white (at room temperature) into stiff peaks (= when you pull the beaters out, peaks stay. This will take a few minutes.). Then fold into the mixture and sprinkle a little cinnamon or nutmeg over the top. NOTE: this will make the nog very frothy and light. If you like more liquidy, beat the egg into soft peaks instead of stiff.

Or try our Puerto Rican version – Coquito!

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  1. By Paleo Christmas Ham, A Holiday Entrée with Pineapples November 27, 2013 at 3:36 pm