Holiday Magic Eggnog
It's the holiday season! But what would this season be with without some good old eggnog? We all know that the store bought stuff is always crammed full of sugar, but we easily justify it by making things up like "well, I only drink a little bit" as you down your third glass, or "it's only for a short time of the year". The sugar companies don't quit though. Combined with the candy overload from Halloween, the pie coma on thanksgiving, and the cookie frenzy of Christmas, we're destined to have a shot immune system and sickly season.
I come bearing good news! We CAN drink the nog! For years I have avoided this holiday delight because of the high sugar content. By using honey or coconut sugar instead as a sweetener you are avoiding the devastating insulin spike induced by conventional sweeteners used in just about every brand find in your general store.
2 cups whole/raw Milk (NO REDUCED OR LOW FAT)
3 Egg white, large
1/4 cup Honey (or 1/2 cup coconut sugar)
1/2 tsp Cinnamon, ground
1/2 tsp Nutmeg, groung
1 tsp Vanilla extract, pure
1 tsp Rum extract (can be omitted)
- Place all ingredients together in blender and blend for about 2-3 minutes.
- Pour the eggnog into a pot and heat for 15 minutes on medium-low heat to cook the egg. Stir constantly and DO NOT let it come to a boil.
- Remove from heat and let it cool enough to put in the fridge. Chill overnight or 4-6 hours.
- After chilled completely it will become thick. If consistency is to thick, thin with additional milk to desired consistency.
- Pour into cups and sprinkle with additional cinnamon and/or nutmeg. Enjoy!