How to make eggnog healthy

Recently, scientists were baffled by the discovery that ice cream is a superfood. Yes, that’s right, people who eat ice cream tend to be healthier than those who don’t. A lot healthier. It’s “nutrition science’s most preposterous result,” according to the Atlantic.

In fact, there’s nothing preposterous about it, if you actually know anything about the ingredients that go into ice cream. You’ve got high-quality milk protein and fat, sugars and a whole lot of vitamins and minerals. The fats make the protein and the vitamins and minerals more bioavailable — meaning you can absorb more — and they slow the digestion of the sugars, so you don’t get a massive sugar spike, just a gentle release of energy.

The same could be said of eggnog. You might not be accustomed to thinking of this Christmas delight as a dietary powerhouse, but with a few tweaks and an emphasis on high-quality ingredients, you’ve created a concoction that provides, in delicious liquid form, pretty much everything a food should provide. The addition of kefir, which provides a powerful infusion of good bacteria, just makes the thing even better, and gives it a pleasant fizz too. You’ll have to allow the bacteria time to do their magic, though: I’d recommend at least seven days, but you can make this in three or four at a push.

I make this recipe year round — and why not? You can drink eggnog in July in the privacy of your own home and there’s nothing anyone can do about it.

Unlike traditional eggnog recipes, this one doesn’t contain hard booze (brandy, sherry or whisky), but you can add some if you want. To preserve the probiotic benefits and allow the fermentation to continue unimpeded, add your chosen tipple just before serving.

Prep 15 mins

Fermentation 7-28 days

Makes 2 liters

Ingredients

– 12 good-quality hen’s eggs (preferably organic free-range)

–  225g cane sugar

– 100g honey

– 500ml full-fat milk

– 500ml milk kefir

– 500ml double cream

– 1 tsp freshly grated nutmeg

– A small pinch of fine sea salt

1. Separate egg whites from yolks and reserve whites for another purpose.
2. Combine yolks with honey, sugar and salt in a large mixing bowl and whisk until mixture is smooth.
3. Stir kefir, cream and milk into the yolk mixture.
4. Decant the nog into glass bottles with lids.
5. Allow to cure in the fridge for a minimum of seven days but as long as four weeks. The nog will slowly thicken and develop a pleasant fizz.
6. “Burp” the bottles every few days to release the gas pressure. Take care not to spill the nog.
7. When serving, remove from the fridge and allow to warm to increase the natural carbonation.