Healthy Eggnog
Ingredients
- 3 cups (710 ml) milk - any kind except canned coconut milk (use almond milk for paleo)
- 2 large eggs (50 grams each, out of shell) + 1 yolk
- Very tiny pinch of sea salt
- 1/4 cup (80 grams) honey
- 1 teaspoon cornstarch or tapioca starch for paleo
- 3/4 teaspoon freshly grated nutmeg
- tiny pinch of cloves
- 1/2-1 teaspoon good quality vanilla
Instructions
- In a medium-sized pot, heat the milk over medium heat.
- To speed the cooling process if you're not serving it warm, you can start with 2 cups of milk in your pot and add 1 cup of cold milk after the honey has been added and stirred in.
- In a small bowl beat the eggs and yolk along with the cornstarch and pinch of salt. The cornstarch may clump but keep beating and it will combine. Set aside.
- Measure out your honey and set aside and grate your nutmeg directly into the milk and add the cloves while the milk is heating.
- Once the milk is hot but not quite boiling, take a small ladle-full and pour it into your bowl of eggs while whisking the eggs to temper them.
- Then pour your eggs directly into the hot milk while whisking quickly. Keep whisking until the milk comes back up to temperature and thickens. Once it's thick and completely cooked, remove from the heat and stir in the honey and vanilla.
- Consider running the eggnog through a fine-mesh sieve or strainer before serving or sealing tightly and storing in the fridge to catch any pieces of egg that have cooked or large pieces of nutmeg and to ensure it's nice and smooth. Keep refrigerated for 2-3 days.
Notes
For a non-dairy version use only 2 1/2 cups milk, and increase the honey by 1-2 tablespoons. The non-dairy version will naturally not be as thick so you can increase the cornstarch by 1/2 teaspoon if desired.