Cinnamon Raw Milk Eggnog

Background info: Unlike what most grocery stores carry today, eggnog has a bit of a boozy history. This creamy, Medieval concoction was originally made with mulled wine or ale and was used medicinally as a cold and flu remedy, which, sans alcohol, may have been for good reason: Studies performed in Europe have shown consumption of raw milk and other raw dairy products led to decreased rates of asthma and ear infections in children, among other maladies.

– Price-Pottenger

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(Healthy Holiday Recipes)

Ingredients

3 ounces raw milk
1 ounce raw cream
Pinch freshly ground nutmeg
¼ tsp. ground cinnamon
Touch of cayenne
1 Tbs. raw unheated honey or ¼ tsp. stevia powder (Stevita® brand was used in our test kitchen)
¼ tsp. vanilla extract

Directions

Blend above ingredients in an 8 or 12-ounce jar on medium speed for 10 seconds.

Add 2 – 3 raw eggs (preferably free-range or pastured), blend slowly, just enough to liquify and incorporate into the mix.

Variation:
Add ½ fully ripe banana before adding eggs (a frozen banana will make the drink thicker) and you have a delicious banana smoothie!

Enjoy!!

About the Author

Miriam Ballonoff Bach, BA, has over sixteen years experience in nutrition and food service, including owning a restaurant, and a whole foods lunch delivery service. She facilitates whole foods preparation classes/nutritional lectures for PPNF and at the Optimum Health Institute in San Diego, California. She can be reached at mimba3@cox.net.