Gut-Healthy Holiday Eggnog

Gut-Healthy Holiday Eggnog

Sharing some sweet, creamy eggnog on a frosty holiday night connects you with countless generations past, as you create cozy new memories together. This iconic festive beverage has roots in Medieval England, where monks enjoyed a drink called posset, made from hot milk, sherry, and figs. Later, as the recipe went mainstream, it gradually evolved into the eggnog we know today, when raw beaten eggs and sometimes heavy cream were added to the mix. Eggnog became popular here in the U.S. during colonial times, and by the 19th century it was already an American holiday favorite.

Unfortunately, because it’s usually made with refined sugar, alcohol, and heavy cream, many health-conscious eaters have given up on the joy of eggnog altogether. But what if there was a way to savor the rich taste and spicy fragrance of eggnog without any of the guilt? There is! With this healthy holiday eggnog recipe, you no longer have to choose between indulging your senses and nurturing your body.

Eggs are rich in high-quality protein, heart-healthy omega 3s, choline to support the liver and brain, as well as lutein and zeaxanthin to protect your eyes. They’re also a good source of vitamins A and D, selenium, riboflavin, vitamin B12, phosphorus, and folate. Cinnamon and vanilla are both powerful antioxidants, and nutritious nutmeg is chock full of vitamins and minerals to support comfortable digestion, oral health, and brain function. We’ve even included organic prebiotic powder so your friendly microbes will drink in lots of gut-healthy nourishment, too.

It’s time for eggnog to make a comeback this holiday season! So dust off the old punch bowl and invite some friends to stop by and experience this wonderful ancient tradition—in a healthy and delicious new way!

• 2 organic raw eggs (or 3 egg whites)
• 2 cups dairy milk or rich plant-based milk such as coconut or cashew
• ⅓ cup agave, honey, or maple syrup
• 1¼ teaspoons vanilla
• ½ teaspoon cinnamon, plus extra for garnish
• ⅛ teaspoon nutmeg, plus extra for garnish
• 1 scoop organic prebiotic powder


If you prefer your eggs raw:
Combine all ingredients in a blender and process until frothy. Pour into glasses, garnish with a sprinkle of additional cinnamon and nutmeg, and enjoy right away.

If you prefer your eggs cooked:
1. Combine first six ingredients in a blender until smooth.
2. Pour mixture into a pot and cook it for 15 minutes over medium low heat, whisking constantly. The eggnog should get hot enough to cook the egg through, but not hot enough to boil. If it starts to boil, lower heat quickly.
3. Remove pot from heat and stir in prebiotic powder.
4. Once the pot has cooled sufficiently, place it in the fridge and chill it overnight to thicken.
5. Whisk eggnog thoroughly. If it’s too thick, simply add a bit more milk.
6. Pour into glasses and garnish with a pinch of cinnamon and nutmeg before serving.

For more gut-healthy recipes, check out The Hyperbiotics Cookbook.