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Healthy, Homemade Spiced Eggnog

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Are you hosting a party for the Holidays? Do you need ideas on what kind of healthy but still delicious drinks to serve? Well look no further, Dimvaloo found you a healthy and homemade spiced eggnog recipe that will leave your guest very merry this Holiday season!

A sweet, Christmas-y, and healthy alternative to traditional eggnog that is so good you might actually like it BETTER! Traditionally Eggnog is a sweetened dairy-based beverage made with milk and/or cream, sugar, and whipped eggs (which gives it a frothy texture) and is consumed throughout Canada and the United States around Thanksgiving and Christmas. Spirits such as brandy, rum or bourbon are often added and the drink is finished off with a sprinkling of ground cinnamon or nutmeg.


To be honest, eggnog isn’t so big in Australia. Considering that Christmas time falls in the season of summer, you can typically find us sipping back fruit infused spritzers, or a Pina Colada mocktail. The vision of sitting by the fire, in a bright red Rudolph sweater, drinking eggnog has never been a thing for us. But, this year, we wanted to give it a go!

Most of the eggnog you can buy in stores is so full of processed sugar and chemicals that we decided to create our own MNB-ified version. The humble egg has impressive health credentials. Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white (which we are using in the eggnog) along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. And with a sprinkle of spices like cinnamon, nutmeg and ginger which are good for reducing your blood sugar levels, how could you go wrong?

Now get to cracking and let us know how you and your guest enjoyed this healthy alternative!

 Preparation Time: 20 minutes
Total Time: 1 day
Servings: Serves 2
  • 2 cups milk (we love almond or coconut)
  • 4 egg whites
  • 1/3 cup raw honey or maple syrup
  • 1 teaspoon vanilla bean paste
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger spice
  • ½ teaspoon cinnamon + extra to sprinkle on top
How to make it:
  • Place all ingredients in a blender and blend for about 2-3 minutes.
  • Pour the eggnog mixture into a pot and warm over medium-low heat on the stove for 15 minutes to cook the egg. You want this to get hot, but you do NOT want to boil it. Towards the end, it will want to simmer. Whisk constantly to avoid it.
  • Remove from heat and set the pot in the fridge when it’s cooled enough to do so. Chill overnight.
  • The next day you will see that when it’s cold, it becomes very thick. Blend with a whisk.
  • If you find that it’s far too thick, simply add a bit more milk until you reach the consistency you like.
  • Enjoy cold or warmed with an extra sprinkle of cinnamon on top.


The original recipe can be found on


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