Ahhhhh eggnog. The quintessential holiday drink. No holiday season would be complete without this creamy, frothy, boozy treat.
I’ve adapted the classic eggnog (a la Alton Brown) to make it completely paleo and added my own twist with some fragrant toasted coconut! Yum! I’ve replaced the traditional cream with coconut milk and use maple syrup to sweeten instead of refined sugar. The result is every bit as creamy and delicious as the original. You won’t even know the difference. I actually think this paleo eggnog has more depth of flavor than traditional eggnog because of the natural flavors in the coconut milk and the maple syrup. I don’t think you’ll be missing the “real stuff” one bit.
If you would like a non-alcoholic eggnog, simply omit the bourbon. It is still super delicious without the bourbon. And if you do not like bourbon, try replacing with rum! The result will be similar to a Puerto Rican coquito. I will note that alcohol is not technically paleo, but that is not a discussion that I will get into here. As for the amount of alcohol in this recipe, I like to use 6 oz/177 mL of bourbon. That way each drink has one shot (1.5 oz/44 mL) of bourbon in it. This may be too strong for some though, so if you like a less alcoholic drink then reduce the amount of bourbon to 4 oz/118 mL or less.
One last note, this recipe includes raw eggs. Consuming raw eggs carries a small risk of contracting a foodborne illness, so please use caution if you are pregnant, elderly, have a compromised immune system, or are making this for small children (the non-alcoholic version for the kids, of course). For the rest of us, the risk is low. Just make sure to use fresh eggs. To lower the risk even more, wash the eggs before cracking them. And if you’re creeped out by the idea of consuming raw eggs, just remember that that’s what’s in cookie dough and brownie batter. I know you eat the cookie dough when you make cookies. Just sayin’. And if you don’t eat the cookie dough or lick the brownie batter off the spatula, then you are seriously missing out on one of the great pleasures in life.
- 4 fresh large eggs, separated
- ¼ cup maple syrup
- 2 cups full fat coconut milk
- 4-6 oz (118-177 mL) bourbon (optional)
- 1 tsp vanilla extract
- 1 tsp freshly grated nutmeg
- 2 Tbsp unsweetened grated coconut, toasted
- Extra nutmeg for topping
- Using a stand mixer with a whisk attachment or a hand mixer, beat egg yolks on high until they are creamy and lighten in color (approximately 2 minutes).
- Reduce speed to medium and slowly pour in maple syrup.
- Continue beating over medium or medium-low and pour in coconut milk, bourbon, vanilla, and nutmeg.
- Once everything is well combined, pour into bottle, jar, or pitcher with a tight-fitting lid and chill for a few hours or overnight. Alternately, if you prefer your eggnog at room temperature, you can consume it right away! I like it both ways, but prefer it nice and cold.
- When ready to serve, beat egg whites until you get soft peaks. Make sure your bowl and whisk attachment are really clean and don't have any oils on them because this will prevent your whites from whipping up correctly.
- Fold egg whites into the cold eggnog. I like to do this in a pitcher using a silicon spatula.
- Serve in glasses and top with toasted coconut and more freshly grated nutmeg.
- Store leftover eggnog under refrigeration with a tight-fitting lid and shake well before serving.
What is your favorite holiday drink? I’d love to hear from you in the comments section!