How to Make Healthy Eggnog

BY Samantha Peris TIMEDecember 20, 2014 PRINT

Holidays are just around the corner, and I for one am craving a little delicious nog. I try to steer clear of the commercial eggnog (non-organic dairy, that is loaded with refined sugar and often other unpronounceable ingredients). So I have been on a mission to make a healthy nutty eggnog recipe substitute adding in a few really splendid superfoods. Turns out the ones that make it taste extra delicious are optimal for setting the mood.

For a milk substitute I have used the option of either almond or brazil nuts. Almond milk is easy to find in the grocery store, or you can make your own. Though if you are going to do so, I suggest opting for a little variety and trying the brazil nut milk. Brazil nuts are one of natures highest natural sources of selenium, an anticancer antioxidant. They are also high in vitamin E. Together the effects of vitamin E and selenium are magnified and are considered anti-aging and longevity nutrients.

Maca root powder is a powerful libido and fertility enhancer that has been used in Peru for thousands of years. It is a root vegetable from the cruciferous vegetable family that is dried and ground to a powder. It is known as the ultimate hormone balancer and was also used by the Incas in battle for strength and endurance. You can easily add it to your daily smoothie or in this delicious holiday treat.


1-3 cups almonds or brazil nuts (depending on how thick and creamy you like your nog)
4 cups water
splash of lemon juice
1 tbsp Nature’s Flavors oganic vanilla extract
1 tsp – 1 tbsp maca root powder
2-4 tbsp maple syrup (or unpasteurized honey)
1 tsp nutmeg, ground
1 tsp cinnamon, ground
pinch cloves, ground


1. To make your own almond or brazil nut (or any nut for that matter) milk:
Soak nuts for a few hours in water with a splash of lemon juice. This gets rid of natural enzyme inhibitors in nuts, making it easier for us to digest. Discard water, and put nuts in a blender with fresh water and blend. Use a nut milk bag (fine mesh strainer) to strain out the pulp. Use this pulp in protein bars, or add to porridge breakfasts.

2. Put the nut milk back in the blender and add the rest of the ingredients. Enjoy!

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