Kefir Homemade Eggnog Recipe

Homemade Eggnog Recipe using Kefir

Written by Becky

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.Kefir Homemade Eggnog Recipe

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

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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.

Kefir Homemade Eggnog Recipe

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.

Kefir Homemade Eggnog Recipe

And it must be served with a cinnamon stick and a few sprinkles of freshly ground nutmeg!

Kefir Homemade Eggnog Recipe

Homemade Eggnog Recipe using Kefir

Prep Time: 20 minutes

Yield: 4-6 small servings


  • 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


  1. 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.
  2. Before serving, garnish with cinnamon stick or freshly ground nutmeg.

Comments (12)

  1. I was wondering about destroying probiotic elements while heating too. There’s a way to pasteurize the eggs without adding it to the kefir and heating. I might try that. Just use egg yolks (egg whites cook too fast and you might end up with clumps of cooked egg) and whisk with 2 TBSP kefir for each egg. Heat in sauce pan on really low heat until it starts steaming and getting foamy. It should be pasteurized from the heat and then you don’t destroy the good probiotics heating it all togetherwith the kefir. Then just let the eggs cool off completely, add to kefir and refridgerate. I did this when I made a different eggnog recipe this past week that turned out amazing.

  2. Hi! This looks awesome. I was wondering could I use greek yogurt instead of kefir? Maybe I would need to thin it out with maple syrup or water? Or not thin it out at all and see how it turns out?
    What do you think?


    • Aidan, I’m honestly not sure about using yogurt instead. I think it would change the whole drink. Try kefir, if you haven’t before, I think you’ll like it!

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