When it comes to kefir, I find there are usually four types of people.
- Those that are thinking “Kef-whatcha-who?” about now.
- Those that hate it with a passion.
- Those that love it, but can’t/won’t make it so buy conventional.
- The folks who have been making it for years, know every possible flavour and method and extol the virtues to anyone within earshot.
Much as I’d love to be a #5, I’m a reluctant #4. Some things are hard to get on this island and kefir grains are one of them.
For the category 1 types, kefir is basically fermented milk. It’s a probiotic powerhouse so fantastic for the gut and well tolerated even by the lactose intolerant.
As for the taste – it’s like a thick yoghurt. I’ve never tried the many flavours in my local shop because I suspect they are a vehicle for all sorts of hidden sugars and additives but you can flavour your kefir with basically anything.
Today I’m giving it a nutmeg spin…y’know, cos it’s Christmas.
NB: this nog contains raw egg, so if you’re preggers you might want to think twice before consuming (and also congrats!)
Kefir Eggnog (serves 2)
- 2 cups kefir
- 1 cup heavy cream
- 2 egg yolks
- 4 tbsps maple syrup
- 1 tsp ground nutmeg
- 2 tsps vanilla essence
- a few ice cubes
- Throw the above in a blender. Give it a whirl then drink immediately.
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