Kefir Eggnog

I won't tell if you add rum

I won’t tell if you add rum

When it comes to kefir, I find there are usually four types of people.

  1. Those that are thinking “Kef-whatcha-who?” about now.
  2. Those that hate it with a passion.
  3. Those that love it, but can’t/won’t make it so buy conventional.
  4. 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.

best drunk while singing carols, on a snowy night

best drunk while singing carols, on a snowy night

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!)

man, I love Christmas

man, I love Christmas

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
  1. Throw the above in a blender. Give it a whirl then drink immediately.

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This post was shared at The Healthy Home Economist, Fight Back Fridayand Fat Tuesday.

15 thoughts on “Kefir Eggnog

  1. Love new and interesting ways to dress up my kefir! I have read some information about always “fold in” kefir with blended ingredients instead of putting the kefir into the blender with everything else. Not sure if this has something to do with adding heat to the kefir. Also you can replace the heavy cream with coconut milk.

    • I am right there with you. And definitely would replace the heavy cream with coconut milk. I am wondering why you can’t just ferment eggnog.

      • Oh NO. I think not. As eggnog is made with raw eggs; I don’t believe you will like the cultures that would grow during the fermentation process. Not like as in; Die from.

        I have read that if one adds alcohol to the eggnog at the time it is made, you can age it safely for over a month without any bacterial growth. This supposedly produces a very smooth and delicious eggnog. I haven’t tried it. It came from an alledged laboratory worker on the internet. So if you do try it; let everyone know how it worked out. It makes sense but it is still a bit scary because of the raw egg component. You would of course need to keep it refridgerated I would think but I am not sure. You know Sue; the more I think about it; the more I think you better do a bit more research before you try this one.

  2. When I was a child; my mother used to make a thing she called a milkshake. it contained milk, raw egg, vanilla, and sugar. I think that’s all. I loved those things.
    I also love eggnog but have never made it. I will try this. Is there another way to make eggnog without the Kefir or is that the original recipe? Also how is comercial eggnog made? Some is absolutely repulsive. others like the eggnog from our local Wawa Food Market is very taisty but I can’t wait to try making this myself. Thanks and let me know the answers if you know.

    • Hello angryman. Conventional eggnog is not made with kefir. It’s usually cream-based – here’s Martha Stewart’s classic recipe for reference, because it doesn’t get any more conventional than that :) I believe the commercial stuff in supermarkets is cream, milk, egg and lots of sugar. Those are the basics anyway, I’ve seen some horrendous flavours out there but haven’t been brave enough to try them. Sounds like your Mum had it right – you couldn’t go wrong following her recipe and adding a pinch of nutmeg. Happy holidays!

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  4. I happen to love kefir, but it is always fun to change the flavor. I usually avoid eggnog, just too sludgy and not worth the calories…but this recipe sounds like the best of both worlds! I’m really enjoying your recipes. I also write gluten-free, but need to get more consistent with posting them. Add that to the list of good intentions for 2013 :)
    Merry Christmas from Maryland,

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