Paleo Eggnog With Turmeric
You can drink this eggnog for breakfast, at meals or in between for instant natural energy, to feel satiated and to keep the mind and body balanced and calm. And the best part is that it is oh so delicious, it's like drinking creamy custard out of a glass!
Recipe type: Beverages
  • 2 eggs, whites and yolks separated
  • 1 can coconut milk
  • ½ cup filtered water
  • 1.5-2 tablespoons grade B maple syrup
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½-2 teaspoons of turmeric spice to enhance the flavor, give your eggnog a gorgeous rich yellow color and for immune boosting, anti-inflammatory and detox properties
  • ¼ teaspoon of black pepper, this boosts the absorption of curcumin and turmeric because natural oils found in turmeric can enhance the bioavailability of curcumin seven to eight fold!
  • rum, optional
  1. In a food processor, combine all ingredients, except egg whites for about 30 seconds.
  2. Using a hand held immersion blender, beat egg whites until they form soft peaks about 20 seconds.
  3. Add beaten egg whites to the food processor eggnog mixture for about 5-6 pulses.
  4. Taste and adjust syrup and seasonings to taste.
  5. Chill. This really is best served very well chilled or add ice cubes.
  6. Sprinkle fresh cinnamon and nutmeg just before serving.
Recipe by Melissa Malinowski, ND at