Published on December 24th, 2013 | by DrKaayla

EggNog! The Traditional Way to Drink to the New Year without Getting Drunk

Did you know our ancestors ate high-fat, high-protein foods such as eggs and bacon before going to parties or pubs?  Such foods help prevent drunkenness, bad behavior and  hangovers.  How so?  The saturated fat in traditional foods not only helps keep blood sugar stable  but also helps the liver detoxify.  No wonder  a traditional eggnog — high in milk, cream and egg yolks — is the most perfect drink for the holidays.  It’s food and drink all in one.

What’s my recipe for eggnog?     This one serves two:


1 cup full fat raw milk,  preferably from reindeer, though cow’s milk will do just fine.

1 cup raw cream

3 or 4 raw egg yolks, preferably dark yellow or orange yolks from free-range hens that get out in the sun

½ tsp genuine vanilla extract

3  tbsp raw honey (or to taste)

Sprinkle of nutmeg

Bourbon or rum to taste


Mix well.   Pour into festive mugs.  Sprinkle with nutmeg.    This is a deliciously  high-fat eggnog.   Those who have been on low-fat diets for years and cannot digest so much fat may wish to adjust this to 1 ½ cups milk and ½ cup cream.   Enjoy!






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4 Responses to EggNog! The Traditional Way to Drink to the New Year without Getting Drunk

  1. Love it! Thanks for sharing.

  2. Melkat says:

    I have everything on the list except raw cream. We actually enjoy a sort-of ‘nog daily — we culture fresh raw milk into kefir, which we blend with a few frozen organic berries and one or two raw eggs per person from chickens that spend their days roaming freely at the dairy farm. The dairy farmer claims he’s extended the life of a cancer-ravaged dog with his raw milk and eggs.

  3. Sygun says:

    How about substituting coconut milk since a lot of folks are sensitive to dairy. I being one …. I think it would be a great egg not. A dash of vanilla and nutmeg to give it a favorable boost.

  4. Ayaka says:

    Good for you, Nicole! I used to make eggnog like this, acltulay in the blender, with honey, when we had the goats and chickens and our children were growing up. I’d make it all year long, and we all loved it. It was so tasty that I never thought about adding rum for the adults, even at Christmas! I always felt it was OK to use raw eggs (and milk) when we knew and trusted the source. My mom was freaked out about raw eggs, so when she made it she cooked it gently and it was more like a thin custard. My dad told me that when he was a child he was so skinny that the doctor told his mother to feed him an eggnog every day. That would have been in the 1920s.

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