Eggnog makes a quick and tasty breakfast, and if you have a milk allergy, you can also make it dairy/casein free with coconut milk tonic! This recipe has really been hitting the spot for me this week and is very satisfying.
Tips for making Eggnog
- No blender is needed for one serving! I have a mixing cup that you can just shake and the ingredients combine with the help of a stainless steel ball. This can even be prepared the night before for a grab and go breakfast the next day.
- If you're feeling luxurious, replace some of the raw milk or coconut milk tonic with either raw cream or coconut cream. Whipping the cream and then folding it in to the mixture makes the eggnog thicker.
- Gently heat this if you prefer a warm breakfast, stirring constantly. You don't want it to get too hot and cook the nutrients out of the egg yolks and raw milk.
- If you want some extra ‘ooomph' in your eggnog, blend up a half a banana in it. You probably can omit the maple syrup if you do this.
Raw Milk or Coconut Milk Eggnog
Makes 1 serving
1 1/2 cups raw whole milk (if you can get it) or coconut milk (full fat)
2 egg yolks from pastured eggs
1-2 teaspoons grade B maple syrup –OR– a pinch of stevia
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
pinch of nutmeg
Shake up all ingredients in a shaker cup and enjoy! Gently heat if you wish too.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.