Delicious Egg Nog {Paleo}

Egg Nog is an essential part of December, no questions asked. I don't drink much of it, but come December, I need a glass or two and a plate of crisp ginger cookies to get me in the holiday spirit. Throw in a touch of rum and a fireplace and you're set! Nog is easy to make, but if you take the time to hunt down some quality ingredients I promise it will be worth it! I used raw milk and and raw cream, which made it super thick, creamy and fresh. Whipping the egg whites makes it even more of a treat, as it lends a light fluffy texture to the thickness of the milk.  Almond milk helps cuts the denseness as well and adds a nutty flavour that compliments the nutmeg. Play around with the spices and sugars, as different levels and types of sweeteners will all yield equally delicious yet different results!

Egg Nog {Paleo}

4 organic eggs, divided

1 1/2 cup raw grass-fed milk

1/2 cup almond milk

1 cup raw grass-fed cream

1 tbs coconut sugar

2 tbs maple sugar

1-2 tsp freshly grated nutmeg

1 tsp cinnamon

1 tsp vanilla

Rum, to taste ;)

Method

Beat your yolks until they've lightened in colour, about 2-3 minutes. Add in sugar and mix until combined. 

In a medium saucepan, combine almond milk, spices, extract and raw milk. Bring the mixture to just below a boil and then turn off. Allow to cool slightly, then add into egg yolk mixture in small levels, whisking vigorously with every addition so you don't cook your eggs! The mixture will be thicker. 

In a separate bowl, whip your raw cream until it thickens. Don't bring it to the point of whipped cream, but get it almost there. Fold that into your yolk/milk mix and allow to cool in fridge. 

In another bowl, beat the egg whites with clean beaters until foamy. Add in another tsp or two of sugar if desired. Continue to beat until stiff peaks form. Fold into chilled milk mixture. Let sit in fridge to allow flavours to blend. And of course pour yourself a little taster glass on the side!