Healthier Egg Nog

I love eggnog; it’s quintessential to the holiday season. However, the eggnog you buy in the stores is chalked full of processed sugar and chemicals and toxic dairy. No wonder you feel like a Grinch after the GUT BOMB you just consumed. 

This year, don’t miss out on noggy nostalgia. Just make my recipe and feel merry, bright, and light all night long.

It will last 3-4 days in the fridge. For a bit of adult fun, add in bourbon, brandy, or rum.

Ingredients: (Serves 4)

  • 1 tsp of nutmeg
  • 1 ½ tsp of ground cinnamon 
  • 1 tsp of pure vanilla extract
  • 1 tbsp of whole cloves
  • 4 cups of almond milk. You can try other types, such as cashew or coconut.
  • 6 large egg yolks
  • 2/3 cup of honey
  • A few cinnamon sticks for decoration


  1. Mix the almond milk, cinnamon, honey, egg yolks, and nutmeg in a blender and blend for approximately 1 minute or until smooth.
  2. Pour the mixture from the blender into a saucepan and add cloves.
  3. Cook the eggnog on medium heat for about 10-15 minutes.
  4. When it starts to thicken, add in vanilla extract and use the fine mesh strainer to remove cloves.
  5. Transfer the eggnog to an airtight container and place it in the fridge to chill for at least 6-8 hours or overnight.
  6. Optional: To make the eggnog even more festive, sprinkle a little cinnamon and a little nutmeg before serving.
  7. Optional: Add in a cinnamon stick for decoration and stirring.

Did you know I made recipe books of healthy and delicious alternative recipes to your favorite meals, drinks, and treats?

Each includes gut health-focused meal plans, shopping guides, and seasonal recipes that are practical and delectable for the whole family. Order all four seasons here.

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