The Can-Do Candida Diet: Candida Diet Eggnog: Happy Healthy Holidays
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Tuesday, December 17, 2013

Candida Diet Eggnog: Happy Healthy Holidays


Think eggnog is too complicated for your anti-candida Christmas?  Think again.  This quick and easy recipe can be made in 20 minutes or less, and is easy to multiply for bigger parties.  

Coconut milk keeps this eggnog as rich and creamy as the original, without the dairy.  



It’s important to keep dairy to a selective minimum on the candida diet, as milk and milk products do have high levels of natural sugar that can aggravate candida.  For many, dairy also has inflammatory properties that can add to the systemic reaction that candida causes, and worsen candidiasis symptoms.  

So if you’re looking to skip the pain and gain the flavor, try this non-dairy ‘nog sweetened only with stevia. 

Candida Alert: While liquor is a traditional ingredient in eggnog, many alcohols, particularly dark drinks like bourbon or rum, have high concentrations of sugars that will feed candida.  So if you do choose to get festive with your eggnog, be aware that you might have to deal with health consequences beyond your typical hangover.   

Ingredients:

3 egg yolks
1 ¼ cups coconut milk
1 ¼ cups unsweetened vanilla almond milk
1 tsp vanilla stevia (or 1 tsp. each vanilla extract and liquid stevia)
¾ tsp nutmeg
tsp cinnamon
Dash of clove
Pinch of salt

Makes: 4-6 servings

In a large, heat-safe bowl, whisk three egg yolks. 

In a saucepan on the stove, combine the coconut milk and almond milk.  Turn the stove to low-medium heat.  Slowly raise the temperature of the milk mixture until the milk steams but does not simmer. 

Add the spices and stevia and allow these to cook in the milk.

The next step of the process is called tempering: slowly adding a hot ingredient to a heat-fragile one to avoid instantaneous cooking. 

Once the spiced milk has been heating on the stovetop for about 6-8 minutes, slowly begin to add this milk to the yolks, whisking the yolks as you do so.  Begin by adding in little more than a tablespoon of milk, then a few more, then a few more, once the yolks have been tempered into the mixture. 

If further cooking is desired for safety reasons, you may return the tempered eggnog to the saucepan for a few minutes (less than five) but cook over low heat only, and be aware that you may encounter some solids, which may need to be strained out later using cheesecloth.  

Chill the mixture overnight for maximum flavor.  Serve cold.  Happy Holidays!


2 comments:

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  2. Thank you for this recipe! Made it last night. I don't think I have the best liquid stevia, so it had a bit of an off taste. But, I would love to try this again with a better brand. This was a nice treat. Love the thickness. And, just a nice change of pace.

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