Primal Eggnog

If ever there was a seasonal drink, eggnog is it. Imagine drinking eggnog on spring break or poolside during the summer… it just doesn’t work, does it? We’re getting towards the end of prime eggnog drinking season and if you don’t make a batch soon you’re going to have to wait until next December rolls around to have some. Now is the time to whip up a batch, and it’s easier than you might think. The little effort it does require is worth it; homemade eggnog has a pure, custard-like flavor and is less sugary and less full of questionable ingredients than most of the eggnog sold in stores. We’d actually forgotten how good homemade eggnog could be until one of our readers, Anna Salveson, reminded us. This recipe is inspired by the eggnog recipe she sent in and hers is included below, too. According to Anna she’s been continually making batches of eggnog all month to keep her family satisfied, which we think qualifies her as an eggnog expert.


  • 4 beaten egg yolks
  • 3 cups coconut milk, almond milk, or whole cream
  • 1 teaspoon maple syrup or sugar
  • 1 teaspoon vanilla extract
  • ground nutmeg and cinnamon to taste


Mix egg yolks, 2 cups of coconut/almond milk or cream, and sugar. Stir gently but constantly over medium-low heat until the mixture thickens enough to cling to and coat the back of a spoon, about five to ten minutes. Be patient with this process – if you turn the heat up too high or don’t stir, the egg yolks might turn into scramble eggs.

Remove from heat and set the pot in a larger bowl filled with ice water (careful, so no water overflows into the eggnog!) and stir for 2-3 minutes then add the last cup of milk/cream and the vanilla.

If you want to add any additional holiday spirit (a few tablespoons of rum, bourbon or whiskey) to the eggnog, now is your chance. Let the mixture cool down to room temperature then chill for a while longer in the fridge. The longer you let the eggnog chill, the thicker and more custard-like it will become. Before serving, generously dust with cinnamon and nutmeg. If you can, buy whole nutmeg and grate it yourself (a microplane zester works great for this).

Makes 4-6 servings.

For a quick eggnog fix, you can try Anna’s recipe for one serving: In a blender, mix 1-2 raw egg yolks, 6 ounces coconut milk (or almond milk), 1-2 teaspoons maple syrup and 1/4 teaspoon vanilla extract. Blend for 30 seconds and serve dusted with nutmeg.

Happy holidays, everyone. Cheers!

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43 thoughts on “Primal Eggnog”

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  1. I really love how all the recipes on MDA now come with some great quality photos. This really adds a lot to the posts.
    Nice recipe too btw.

  2. I have been craving Egg Nog like you wouldn’t believe, but I stuck to my plans and stayed away so far. Now that this recipe is posted, I already have it chilling in my fridge as we speak. Easy to make and I can’t wait to try it!!!


  3. I presume the “quick fix” requires brief microwaving.

    Damn salmonella!

    1. The risk of salmonella infection from eggs farmed in the U.S. (not to mention organically raised) is close to infinitesimal. And many, if not most cases, of contraction go unreported because they’re too mild to detect. I only cook eggs if I specifically desire the taste of cooked white, and I never cook the yolks.

      1. Same here. I get many of my eggs from a farm though (the one I get my raw milk from). Are these safe? I’ve been eating them raw mixed in raw milk smoothies for a coupple of years without incident…

      2. From a 2005 USDA report:

        “A total of 135 processed free-range chickens from four different commercial free-range chicken producers were sampled in 14 different lots for the presence of Salmonella. Overall, 9 (64%) of 14 lots and 42 (31%) of 135 of the carcasses were positive for Salmonella. No Salmonella were detected in 5 of the 14 lots, and in one lot 100% of the chickens were positive for Salmonella. An additional 53 all-natural (no meat or poultry meal or antibiotics in the feed) processed chickens from eight lots were tested; 25% of the individual chickens from 37% of these lots tested positive for Salmonella. Three lots of chickens from a single organic free-range producer were tested, and all three of the lots and 60% of the individual chickens were positive for Salmonella. The U.S. Department of Agriculture Food Safety and Inspection Service reported that commercial chickens processed from 2000 to 2003 had a Salmonella prevalence rate of 9.1 to 12.8%. Consumers should not assume that free-range or organic conditions will have anything to do with the Salmonella status of the chicken.”

        1. Salmonella is not a concern, however, if the eggs have been pasteurized, killing off pathogenic bacteria. Both the FDA and the U.S. Department of Agriculture state that in shell pasteurized eggs present a low risk and are considered safe for consumption uncooked. Uncooked eggs may be used in food preparations such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, egg-fortified beverages and ice cream without requiring warning label. The FDA does, however, recommend heating raw/unpasteurized eggs to at least 160 degrees Fahrenheit in order to render them safe.

      3. I’ve had salmonella twice from using raw commercial eggs in my shakes. While I didn’t land in the hospital, it was far from too mild to detect! I was ill for 2 days with cramps worse than any period or live birth I’ve had. I now boil some water, drop the eggs (with shell on) in the water for 45s to 1min then crack and use in smoothie or to make homemade mayo, eggnog, etc. The 1 minute boil kills salmonella on the shell and the whites to some extent. I haven’t had salmonella since adopting this trick of Dr. Mary Eades.

  4. With a few more egg yolks and slightly less whole cream, this is Peter’s (Hyperlipid) recipe for ice cream. Just freeze and enjoy. Eggnog ice cream I suppose – very good!

  5. OOOhhhhh I’m totally going to make this!! My mom LOVES egg nog, and has kind of gotten me to like it, so this would be a great treat to make her! 🙂

    1. Wish i could find some, organic wipping cream all i can get(36%). Would that be considered heavy cream?

  6. if you blend in some stiffly- beaten egg whites after the custard has chilled (the same number of yolks you used) then it has a really nice fluffy consistency. you might have to re-mix after it separates, but its worth it!

  7. Also, if you want to add some insurance so the eggs don’t get scrambled, beat the yolks with the sugar until light and fluffy (can be done by hand for a work out or in a blender for the lazy). Then add about half the hot milk to the eggs slowly while stirring then add the egg/milk mixture back over the heat and continue beating. This step tempers the eggs and the added air you beat into the yolks will prevent them from scrambling, you still have to stir however. I like eggnog warm better.

  8. This is the one time of year when stores stock heavy cream (not pastured or raw tho…) in abundance. My mum and I laughed when we went holiday food shopping and saw that, for once, we were not the only people in the store buying heavy cream. I was even lectured once that did I know that cream was high in fat; I responded yes, and I made sure to get the 40% butterfat baker’s cream instead of mere 36% butterfat heavy cream. I also sighed (on the inside, of course) when I once saw someone buying fat free milk and a bottle of CLA supplement.

    Anyways, thanks for the recipe, Mark and Anna! I will be sure to try it, as I love the nog but had to stay away from it this season because of high sugar content. Not anymore, though…

    1. I got called a hypocrite because I told someone that I drank cream (0 carbs you know). When I asked why, she referenced a short editorial comment that was in the newspaper where I railed against the sugar in the school provided breakfasts. Apparently, she saw fat and sugar as one in the same. And she’s a fellow nurse, but I suppose I shouldn’t be too hard on her, as many nurses still hold fast to Conventional Wisdom.

  9. What about the egg whites? With most traditional eggnog recipes you beat the whites until stiff and then fold them into the eggnog before serving and dusting with nutmeg. Has anyone tried this? It seems ashamed not to include the whites as well.

    1. I don’t include the egg whites because of the warnings about difficult to digest proteins and anti-nutrients in raw whites. Raw yolks, however, and quite easy to digest so I’m happy to include plenty of those!

  10. Dang! Already used the 80% rule for Eggnog at Christmas. No excuses now though 🙂

  11. We had great success with eggnog ice cream, too. We embrace all things nog in our home.

  12. Made this last night, oh my god what a treat. Needs no sweetener in my opinion! Goes well with my fat fast!

  13. I made this for my 17-year-old son — he loved it and said the recipe “took eggnog to whole new level!”

  14. I notice that this recipe is for eggnog of the family-friendly variety. For those of us who would like to make some adult holiday beverages, does anyone have a suggestion?

    I see on the guide to alcohol post that wood-aged liquors (such as rum) are “respectable middling choices,” but has anyone tried something else in it?

  15. I just made this and it lasted about 5 min. in my house!! We used 2 cups of heavy cream to 1 cup of Almond milk, and added one more tsp of maple syrup! turned out perfectly yummy! cant wait to make it next time with coconut milk bet its going to be so good!

    …..maybe some brandy for the holidays in mine!

  16. Wow, made this just as per directions (used the coconut milk version) and it is fabulous! Really delicious, just the egg nog I wanted this holiday season. Thanks for the recipe!!!!

  17. These primal pancakes are bland but I bet they would make burger buns or hot dog buns!!

  18. Disappointed. I followed this recipe to the letter (using coconut milk, sweetened with maple syrup).

    The consistency came out fine, but it tasted nothing at all like the Egg Nog I grew up drinking every Christmas.

    Now I realize that the store-bought stuff contains more sugar and high-fructose corn syrup than actual eggs (!), and I wouldn’t expect any healthy recipe to turn out nearly as sweet as that garbage.

    But it didn’t even come close. It just tasted like slightly-sweetened coconut milk, and completely failed to satisfy my holiday craving. It’s not *bad*, just… not at all what I was hoping for.

    Any suggestions?


    1. I had this trouble at first too. To get more eggnog flavor, add more nutmeg. It really makes a difference.

  19. Hallelujah!!! I had been mourning the loss of eggnog in my primal lifestyle, but this makes the holidays look that much brighter! Such relief.

  20. I made my own recipe this morning for breakfast. You really need at least 2 egg yolks per serving! I made a very simple one but it wasn’t very eggy (which is great because I don’t like the taste of egg, although I like egg nog).

    I used 2 egg yolks, about 6oz of freshly made almond milk, some nutmeg and vanilla. Next time I would also add a pinch of sea salt, allspice and maybe another egg yolk. Cinnamon helps but my son has an allergy to it. I used raw honey to sweeten as we’re also GAPS-ish. 🙂

  21. The primal eggnog for one I make is a three bowl process:
    Bowl One: 1 egg white with a dash of cream of tarter and a dash of nutmeg and a scoop (tiny) of stevia. Whip until stiff and no white remains liquid. Start with a clean wisk.
    Bowl Two: 1/4 C or more heavy whipping cream, dash of nutmeg, two scoops of stevia, and a drip or two of vanilla. Whip until slightly stiff. You can use the wisk from above.
    Bowl Three: 1 egg yolk, dollop of vanilla, nutmeg, more stevia, whisk well, add in 1 C coconut milk, mix well. If you’re adding extra ‘nog’, mix it into this bowl.

    Fold bowl Three into bowl Two until just mixed, fold bowls into bowl One until just mixed. I fold using a flat whisk and do all the whipping by hand.

    Pour into glass and drink!

    1. If you use the method described, you are effectively pasteurizing the eggs. If you add spirits in significant quantity, the alcohol will have an inhibiting effect on spoiler microorganisms, too. I would think it would last safely for at least a week in the fridge. I have always used a no cook method and have never had a problem after 3 or 4 days, but it was probably risky.

  22. Don’t waste the egg whites. Since they are already separated, beat them to stiff peak stage and fold them gently into the rest of the eggnog mixture for a better result.

    It is fairly similar to our traditional family recipe passed down for generations. we always used whole milk and heavy cream and sugar. Now I will substitute the milk with coconut milk and possibly the sugar with honey or coconut sugar or maybe just raw sugar.

  23. I’m confused – why is there more sugar (1-2tsp) in the single serving recipe with one yolk than there is (1 tsp) in the family recipe with 4 yolks?