It’s thick, creamy, and has a sweet-spicy flavor that goes well with the festive season. For many people, holiday celebrations are just not complete without a glass of eggnog.
Dating back to 14th century England, it was first called “posset,” a beverage made by mixing curdled hot milk and sherry-like wine.1 Eventually, raw beaten eggs were added to the mixture, resulting in a creamier drink.
But the problem with most eggnog recipes is that they often use some kind of alcohol to give this beverage a “kick.” Remember that if consumed in excessive amounts, alcohol, even if mixed with milk (such as in eggnog), can wreak havoc on your liver and overall health.
The good news is you can enjoy eggnog without worrying about its alcohol content. Mercola.com reader Judy Peacock shares her personal healthy eggnog recipe below. Delicious and alcohol-free, this holiday treat is perfect for all ages.
Healthy Holiday Eggnog Recipe
- 2 or 3 raw eggs
- Your milk of choice (You can use cow's milk, almond, coconut, or even rice milk), enough to fill your glass or mug
- A dash of nutmeg or vanilla
- Honey to taste
- One scoop of whey protein powder (optional)
Serving Size: 1
- Put the eggs, milk, honey, and whey protein powder (if using) in a mug or glass. Add a dash of vanilla or nutmeg.
- Use a hand blender to blend the mixture until frothy. Consume immediately.
Note: For Optimal Health, Choose Organic Pasture-Raised Eggs and Milk
Since this recipe calls for raw eggs, I highly advise you to only use eggs from certified organic and true pasture-raised chickens from a trustworthy local farmer, and not eggs from conventionally farmed hens. The risk of dangerous infections and diseases like salmonella is highly proliferate in livestock that are raised in confined animal feeding operations (CAFOs), where conditions are cramped and unsanitary.
This is the exact opposite of local farmers, who practice sustainable methods and ensure that chickens are raised in clean and spacious coops, have access to sunlight, and forage for their natural food. This is why salmonella contamination is very rare amongst these animals.
The same can be said for raw milk. Many believe that pasteurized milk is safer than raw milk from grass fed cows, but nothing could be further from the truth. Commercial milk actually goes through pasteurization because CAFO cows are more exposed to contamination and diseases. They are also loaded with antibiotics that lead to the proliferation of antibiotic-resistant infections.
But if you consume milk from grass-fed, pastured cows that are given their natural diet and raised in clean and healthy conditions, you will not encounter these dangers. Raw milk is, in fact, teeming with nutrients, beneficial bacteria, and probiotics that can greatly uplift your health – something that you cannot get from CAFO milk.
Sources and References
Go to recipes.mercola.com for more recipes