Paleo Egg Nog

You didn’t think it was possible, but you can indeed enjoy some tasty eggnog during the holidays. Don’t get too carried away with the sweetener especially if you’re trying to stick to a goal, but this is definitely much less sinful than what you’re used to.

I adapted this from two different recipes (here and here).

8 eggs, separated into yolks and whites

1 can of coconut milk (13.5oz)

4-6 tablespoons maple syrup (to desired level of sweetness)

2 teaspoons vanilla essence



brandy, cognac, or spiced rum (optional)

Begin by separating the yolks from the whites into two mixing bowls.

With a whisk, beat the yolks with the vanilla until smooth.

In a  saucepan, combine the coconut milk and the maple syrup and heat on medium. Make sure it does not boil.

When the mixture is warm, pour half into the egg yolk mixture. Whisk until smooth. Pour the remainder of the warm mixture in and whisk again. Then put the mixture back into the saucepan for further heating. Keep on stirring the mixture so that it thickens. A good way to test if it’s ready is it should coat the back of a spoon.

Clean and dry the bowl that previously contained the egg yolk mixture.

Using a strainer, pour the heated mixture back into the now clean bowl and allow to cool to room temperature.

When cooled, pour in the booze of your choice. Stir in a shot at a time to make sure it’s the way you like it. You might want to make it a little strong if you’re going to add the whites back in.

1 to 2 hours before serving, beat the egg whites until they form stiff peaks (check the video below). If you choose to do this by hand you will regret it. Bed, Bath and Beyond sells a bunch of cheap hand mixers that will do a good job here.

Once you have beaten the egg whites, whisk them in slowly into the eggnog. For a thicker, less foamy nog, use fewer of the whites.

When you’re done, mix together, the nutmeg and cinnamon in a 2:1 ratio and sprinkle as much as desired on top

Serve chilled.

Happy Holidays!

The Lazy Caveman