There is no doubt that the holiday season has begun when egg nog starts to appear in stores. While it is creamy and delicious, it is not often the most nutritious choice.
One recipe for the rich beverage provides a boost of probiotics (through kefir) as well as incorporating a healthier sweetener (agave nectar), allowing for all the flavor, none of the guilt.
Source: Domenica Catelli
Serves between 6 and 8
- 6 organic eggs*
- 3 tablespoons sugar
- 1/4 cup agave nectar
- 1 1/2 teaspoons nutmeg
- 1 1/2 teaspoons vanilla
- 2 1/2 cups whole, or low-fat evaporated milk (whole milk makes a thicker consistency)
- 3/4c plain low-fat kefir
- 1 teaspoon rum extract
- Beat eggs until fluffy.
- Add sugar, agave, nutmeg, milk, vanilla, kefir, and rum extract.
- Chill and serve.
*Raw eggs are sometimes considered an unsafe food. Most commercial egg nogs are pasteurized. Making eggnog with pasteurized eggs, egg substitute, or without raw eggs are all options.
People who do not feel comfortable using raw eggs should use the following instructions:
- Beat the eggs with the sugar and agave, add the evaporated milk, pour into a heavy-bottom sauce pot and heat slowly.
- When the mixture is thick enough to coat a spoon, (only about 3 minutes-do not over heat, or the eggs will cook) remove from heat and add spice and extracts, then add kefir.
- Chill in the refrigerator before serving.
Variations include adding 1 tablespoon of dark rum per cup of eggnog or steam eggnog and add shot of espresso for a fun after dinner drink.