Paleo Egg Nog

I also dub this recipe “Christmas Protein Shake” and “Christmas flavored coffee creamer”.


  • 3 cans (13.6 oz) coconut milk
  • 1 T vanilla extract
  • lots and lots of nutmeg–about 1/4 of a ‘nut’, freshly grated
  • 1/4 t ground cloves
  • 3 egg yolks
  • 1/4 – 1/3 c sugar
  • cheap Brandy (optional)*


In a large saucepan, heat the coconut milk over medium heat and add the vanilla extract.

In a mixer, add the egg yolks and whisk with the sugar and until they’re pale and fluffy. Remove the bowl from the mixer and bring it the near the stove with a whisk. If you don’t have a mixer, just do it the old-fashioned way… ELBOW GREASE, baby!

Pour just a bit of the warm coconut milk into the whipped yolks (which are still in the mixer bowl) and whisk together. Now, put the coconut milk back over the heat and then add the egg yolks/coconut milk mixture from the mixer bowl. This is what is called ‘tempering’ the egg. Its purpose is to make sure the egg doesn’t turn into ‘chunkies’ when it’s added to a hot liquid. Whisk everything together and turn the heat up to medium-high. Whisk the mixture every minute or so for about 5 minutes, until everything has thickened.  DO NOT let this mixture come to a boil or you will have created Scrambled Egg Nog. Stir in the brandy, if using.

Serve hot or cold, topped with some fresh grated nutmeg.

*Brandy is a product of the wine making process. I highly recommend using Brandy in this recipe. Just a few tablespoons makes a big difference in flavor without any added alcohol-iness. Of course, if you’re looking for alcohol-iness, add as much as you want.

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  • Reply
    December 10, 2010 at 4:06 pm


    I was trying to decide what to make with egg yolks (I’m using the whites to make marshmallows for Christmas gifts) and you solved it for me.

    I had some sugary crappy commercial egg nog at a holiday party at work today, and it was tolerable mixed in coffee, but I’m excited to make something that I can drink straight.

  • Reply
    December 16, 2010 at 2:52 pm

    Traditional eggnog recipes call for aging it 3 weeks to a year. Do you think there is a need to age this recipe?

    • Reply
      megan keatley
      December 17, 2010 at 11:24 am

      i don’t feel it’s necessary, but to each his own.

  • Reply
    December 19, 2010 at 5:09 am

    I made a double batch and it was a huge hit. I like the coconut milk instead of cream. Very good!

  • Reply
    December 21, 2010 at 9:38 pm

    this looks amazing! not sure i follow you on the ‘protein shake’ title tho – isn’t it more of a (delcious and awesome) fat shake? 🙂

  • Reply
    Brandon Keatley
    December 21, 2010 at 10:34 pm

    there’s a little protein in there…hehe. but, you’re right. we should clarify that we were kinda thinking add plain or vanilla protein powder to this for a holiday protein shake.

  • Reply
    November 16, 2011 at 5:37 pm

    How much is 1/4 a nut of nutmeg?? What is the equivalent in tsp?

    • Reply
      megan keatley
      November 17, 2011 at 11:14 am

      1/4 of a nutmeg is arbitrary. i’m just sayin’ use as much as you’d like. i like a lot of it, you may not. so just taste and go. you can always add more, but it’s hard to take away.

  • Reply
    December 24, 2011 at 9:42 pm

    Where do the cloves come in?

    • Reply
      megan keatley
      December 28, 2011 at 4:41 pm

      just toss it in whenever. no biggie as to when.

  • Reply
    January 1, 2012 at 2:13 pm

    How is this paleo if there is a 1/4-1/3 cup sugar? That is the opposite of paleo.

    • Reply
      January 1, 2012 at 2:17 pm

      Oh, just followed the link. Goddit.

  • Reply
    December 25, 2012 at 5:34 pm

    We made it with white sugar as the recipe suggests, tastes super yummy and so pleased to be able to indulge on Christmas day. Thank you for the recipe!

  • Reply
    December 31, 2012 at 4:01 pm

    What do you think about using rum instead of brandy?

  • Reply
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