Nourishing ‘Nog

Now that you’ve read through part 1 and 2 of my “Just eat the fat!” series, let’s put that yummy, real, God-given fat to use!  Around Christmastime, I love making eggnog.  But back when I was a kid, I thought it had a funky flavor.  And now I know why.

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Let’s take a look at the ingredients label of the eggnog we find in stores.  It’s packed full of fake goodies that my tastebuds must have been rejecting, even as a child:  high fructose corn syrup, powdered milk, carrageenan, guar gum, artificial flavorings, food coloring, mono and diglycerides, to name a few.

How many of those ingredients do you recognize?  How many of those ingredients do you think your body recognizes?

Additives in our food have become a huge source of controversy in recent years.  Between cancer, intestinal problems, attention disorders, headaches, and more, some researchers speculate that these additives are a major cause in many of the health problems we face in our nation.  Read more disturbing findings here.

So let’s just skip that junk altogether and make the real thing.  No funky flavor in this one!  Just sweet and traditional holiday flavors, filled with loads of vitamins and minerals from those beautiful pastured egg yolks.

Ingredients:

  • 5 cups whole milk (grass fed & organic; raw if you can find it)
  • 1.5 cups heavy cream (grass fed & organic; raw if you can find it)
  • 6 egg yolks from pastured chickens
  • 1/4 cup raw honey or organic, grade B maple syrup – here’s the kind I use (aff. link)
  • 2 tsp. real vanilla
  • 2 tsp. real cinnamon – here’s the kind I use (aff. link) –  and why
  • 1/2 tsp. freshly ground nutmeg + extra sprinkled on top
  • spiced rum or bourbon, optional

Directions below!

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  1. First separate your egg whites from the yolks.  Set whites aside to use for something else, like homemade coconut macaroons!
  2. Add milk and heavy cream to a large blender.  Whisk the yolks, and add to the blender.  (Please remember to only use eggs from truly pastured chickens.  This is why I’m not afraid of eating them raw.  Hint: it’s all about the source!)
  3. Next, add the honey or maple syrup, vanilla, nutmeg, and cinnamon.  Turn blender on high for 30 seconds.

I like mine without alcohol, but you can add a splash of spiced rum or bourbon for an extra kick.  Just don’t forget a dash of nutmeg on top.  Enjoy!

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