EGG NOG: A HEALTHY TWIST TO A HOLIDAY FAVORITE

Egg Nog: A Healthy Twist To A Holiday Favorite

If you love egg nog the way I do, then you’ll be happy to know that you don’t have to give it up completely for the holidays. Here is a healthy non-alcoholic alternative to the store bought egg nog and tastes delicious. 

• 4 cups unsweetened almond milk
• 6 egg yolks
• 2/3 cup raw honey or organic maple syrup
• 1 tsp. ground nutmeg
• 1 1/2 tsp. ground cinnamon
• 1 tbsp. whole cloves
• 1 tsp. pure vanilla extract

1. In a blender, add the almond milk, egg yolks, raw honey (or syrup), ground nutmeg and ground cinnamon. Blend for a minute or until smooth. 
2. Pour the mixture into a sauce pan or deep pot, add the cloves and heat over medium heat.
3. Cook the eggnog for about 10-15 minutes until it starts to thicken and slowly cook the eggs. It will be frothy at first.
4. The mixture should get hot but not simmer or boil. If it gets close to boiling, whisk vigorously and remove from the heat for a bit.
5. Once the eggnog has thickened, turn off the heat and stir in the vanilla extract.
6. Strain the mixture using a mesh strainer to remove the cloves. Pour into an airtight container and place in the refrigerator to chill for 6-8 hours or overnight.
7. You can sprinkle a little more nutmeg and cinnamon when ready to serve. Makes 4 servings.

Enjoy!