Bulletproof Pumpkin Eggnog

Eggnog is one of those special recipes that is can only be truly enjoyed during the right season. Could you imagine yourself sipping on a fresh eggnog mid-summer on the beach? It just won’t be the same…One sip of a creamy, spicy eggnog puts you right into a nostalgic holiday spirit.

And with the holiday season in bloom, there’s no better time than now to learn how to make this classic recipe. I remember as a child the thought of eggnog seemed so appealing, until I tried it. It was gross. It was also likely highly processed non-nog though, something much different than the homemade stuff.

Two years ago I was on a raw dairy kick and it struck me to make some eggnog, after all, I was consuming plenty of raw egg yolks and cultured dairy for all of it’s health benefits. As a strong metaboilizer and oxidizer, I thrive off a diet rich in healthy fats and proteins. I was looking and feeling wonderful from my raw milk and raw egg based smoothies, all I needed to do was add a little spice and some vanilla to get it right!

I think it’s safe to consider myself and eggnog expert by now. I’ve been whipping up all sorts of varieties of this traditional holiday drink. And today I have something extra seasonal and special for you — it’s a traditional eggnog recipes with a little pumpkin in the mix. I promise you’ll love it and what’s more, you can make it Bulletproof by swapping out the dairy for fresh coconut milk and adding in some toxin-free vanilla and some brain octane for good measure.

The final product is the purest, creamiest and most delicious eggnog you’ll try this year!

Here’s what you need:

  • 2 cups organic coconut milk (homemade preferably)
  • 4 pastured egg yolks
  • 1/2 cup organic pumpkin purée
  • 1 tbsp pumpkin pie spice (nutmeg, clove, cinnamon, ginger)
  • 1 tbsp brain octane
  • 1 tsp vanillamax
  • Stevia or maple syrup to sweeten

Here’s how you make it:

  1. To make fresh coconut milk simply blend 1 cup of coconut meat or organic shredded coconut with 2 cups of water. Strain through nut milk bag and viola!
  2. Gently warm coconut milk on stove, careful not to overheat or burn.
  3. Add your coconut milk to a Blendtec or high-speed blender with the rest of the ingredients.
  4. Give a gentle blend on a lower setting — we do not want to oxidize the raw egg yolks so blend just enough to mix everything and make creamy.