It’s Eggnog season and either you love it or hate it. If you love it you may even drink it with Christmas morning breakfast, like my husband, but if you hate it you probably despise that there’s everything from eggnog cupcakes to eggnog lattes surrounding you at any given coffee shop, bakery, or foodie website. We love it so much that this year I tried making my own homemade eggnog recipe using kefir instead of cream in efforts to make it a bit more healthy. It was so easy to drink that the pitcher lasted only a few days.
If you’ve never heard of kefir, here’s my post addressing- What is Kefir? Simply put its a probiotic that’s even better for you than yogurt. You should try it and if you do feel free to use it in recipes as a substitute for buttermilk, cream, or whole milk. You can add it into smoothies, make pancakes or donuts with it, use it in cake, or enjoy it for breakfast with granola or muesli. I’ve even used kefir to make chicken salad.
Just because its the holidays doesn’t mean you have to stop eating healthy all together. It doesn’t mean you shouldn’t splurge either, but I find it best to meet somewhere in the middle. This kefir eggnog recipe perfectly balances the holiday decadent cravings with a little bonus of nutrition.
And it must be served with a cinnamon stick and a few sprinkles of freshly ground nutmeg!
- 2 1/4 cups Green Valley Organics Plain Kefir
- 4 eggs
- 1/3 cup sugar
- 1 tsp Bourbon Vanilla
- 1 tablespoon maple syrup (optional)
- nutmeg and/or cinnamon sticks for garnish
- Whip eggs using a whisk or mixer. Mix the kefir, sugar, and eggs in a heavy sauce pan over medium-low heat. Cook for about 15 minutes, stirring constantly, or until mixture reaches 160 degrees to ensure eggs are cooked. The mixture should coat a a wooden spoon with foam. Pour mixture into a glass pitcher with a lid and refrigerate for 24 hours.
- Before serving, garnish with cinnamon stick or freshly ground nutmeg.