For many, it’s hard to imagine the holiday season without the creamy, eggy, decadent beverage we know as eggnog. You’ll even see it mixed with brandy, rum or other spirits as part of the season’s festivities.
While traditionally made at home, these days most people tend to buy the pre-made versions found at the grocery store. Notwithstanding the controversies regarding pasteurized, processed dairy, there are MANY reasons to make a cleaner, paleo-ized version of this treat!
To help you out, we’ve broken down the ingredients of a leading store bought brand of Eggnog. We also asked our own Chef Ann to create a delectable, paleo version for you to enjoy!
MILK AND CREAM, WATER, CORN SYRUP, SUGAR, WHEY, EGG YOLKS, NATURAL AND ARTIFICIAL FLAVORS, NUTMEG, CARRAGEENAN, GUAR GUM, MONO AND DIGLYCERIDES, SALT, ANNATTO AND TURMERIC (COLOR). Gluten Free.
-Dairy aside, let’s start off with Corn Syrup; in addition to common ailments like obesity and diabetes, it can cause fatty liver disease.
-Sugar? Well, we all know how bad sugar is for you now. It’s highly inflammatory and addictive.
“Natural and Artificial Flavors” (What are they trying to hide?)
-Carageenan is nasty. Although used in food to emulsify, it’s actually utilized by researchers to induce inflammation of the digestive system. This can lead to cancer and other malignancies.
-Guar gum is a stabilizer that can cause gas and stomach discomfort.
-Mono and Digylcerides are synthetic fats that contain trans fats. Yuck!
Now that you’re definitely not going to drink that stuff, here’s the clean, paleo version.
- 14 oz coconut milk
- 2 egg yolks
- 1/4t cinnamon
- 1/4t cloves
- 1/2t vanilla
- 2T maple syrup
- Heat coconut milk, whisk in spices. Temper egg yolks, then whisk into coconut mixture. Do not boil.
- Serve warm or cold.