by Faith de Coeur
Our wonderful meal planning assistant, certified health coach and yoga teacher. She specializes in working with moms whose children have allergies and digestive issues.

It’s that time of year where nostalgia reigns supreme! You pull out the decorations, the fun music, and the food. Oh the food!  But as most of you have changed your diet, just as I have, for health reasons, I’m sure that last part has become tricky at best. Food is often tied up with our fondness of the holidays and the last thing we want is to feel deprived. So we are tempted at every turn.

But how do we survive the season without making ourselves grumpy from depriving ourselves or giving into tasty things that make us feel sick? By finding new versions that are both delicious and safe for our dietary needs! And we have you covered on the Nog front with two variations.

The first recipe is from a fantastic website called The Minimalist Baker and it’s her Easy Vegan Eggnog. It is a great option for those who are allergic to eggs, don’t like the idea of raw eggs, or are vegan or following the AIP Paleo diet. If you are doing AIP, please see the nutmeg substitution below in the sugar-free eggnog recipe. 

The second recipe is sugar-free! It has egg, but the cow’s milk has been replaced with full-fat coconut milk and an unsweetened alternative milk of choice. Your best options are nut based milks, hemp milk, or oat milk because they lend just a hint of sweetness and have a good creaminess to them. Soy milk can be used, but the stevia or monk fruit will need to be increased. Rice milk is not recommended because it is just too watery.

No matter how you celebrate, Happy Holidays! And remember, for the moments you do indulge, digestive enzymes are your best friend.


Sugar-Free Eggnog

Yields 4 servings

Ingredients

1 14 ounce can full-fat coconut milk
¼ cup unsweetened alternative milk of choice *
2 eggs **
1 tsp vanilla extract or ⅛ tsp vanilla bean powder or the seeds from ½ a vanilla bean pod ***
½ tsp white stevia powder (like Sweetleaf) or 4 tsp monk fruit/erythritol blend (like Lakanto)
½ tsp nutmeg or ⅛ tsp clove and ¼ tsp ginger ****
¼ tsp cinnamon

Directions

In a blender, combine all ingredients. Turn on high and blend until mixture is frothy. Chill before serving. 

To add flare while serving, pour into your favorite festive or cocktail glass and sprinkle cinnamon on top.

*Nut, hemp, or oat milk will work best

**If concerned about using raw eggs you can do 1 of 2 things:

  1. Dip the eggs into boiling water for 30 seconds to sanitize them.
  2. If using a high powered blender, such as a Vitamix or Blendtec, let the mixture blend on high until mixture is heated.

***If using vanilla from a vanilla bean pod, cut the bean pod in half at the middle. Use a sharp knit to cut open bean pod length wise and scrape the tiny beans out of both sides.

****Clove and ginger will give a very different flavor, more of a gingerbread feel.  But it will be delicious and holiday flavors nonetheless!