A delicious variation on the holiday classic - this recipe makes a mostly raw eggnog that will leave your mouth watering. It's incredibly filling so have it as a snack or small meal all by itself. Traditional eggnog recipes use lots of cream to give it the right taste and consistency, but I find that the mixture of whole raw eggs and coconut oil make for a totally satisfying creamy experience. Eggnog isn't just for holiday indulgences anymore!

Jack

Gallery

Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
1
Yield:
1 drink
Advertisement

Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine almond milk, oat milk, eggs, honey, coconut oil, and nutmeg in a blender. Blend on high until eggnog appears frothy, 1 to 2 minutes.

    Advertisement

Cook's Note:

This recipe is for a raw foods version, but you can of course substitute your own preferred ingredients. I like the taste of an almond and oat milk mixture, but you can use 1 cup of any kind of milk. Works great with normal milk too.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg.

Nutrition Facts

396 calories; protein 12.1g; carbohydrates 35.6g; fat 24.1g; cholesterol 327.4mg; sodium 207.6mg. Full Nutrition
Advertisement
Advertisement