Virgin Eggnog with Collagen + Elastin
Medically Reviewed By
Elizabeth A. Swick, MS, RDN
Virgin Eggnog with Collagen + Elastin
Body Kitchen
1
260
Nothing says the holidays like a creamy glass of eggnog with cinnamon and nutmeg. This dairy-free version uses almond and coconut milk, but you can certainly use milk and cream instead (we recommend grass-fed). Upgrade your eggnog by adding Body Kitchen Collagen + Elastin for its skin volumizing effects. Consistent supplementation with collagen and elastin boosts skin firmness, elasticity, and hydration.
If you love this recipe, send it with a jar ofBody Kitchen Collagen + Elastinto your friends as a holiday gift!
Ingredients
- ¾ cup unsweetened soy milk
- ¼ cup full-fat coconut milk
- ¼ teaspoon cinnamon, plus more for sprinkling
- 1/8 teaspoon freshly grated nutmeg, plus more for sprinkling
- 1 teaspoon maple syrup, or to taste
- 1 egg yolk
- 1 scoop Body Kitchen Collagen + Elastin
Directions
- Add the almond milk, coconut milk, cinnamon, nutmeg, and maple syrup to a saucepan. Heat over medium heat to warm the mixture, but do not boil. Stir as needed. Turn off the heat.
- Add the egg yolk in a separate bowl. Pour the milk mixture into the bowl, whisking continuously. Whisk in the Body Kitchen Collagen + Elastin. Allow to cool.
- Cover the bowl and place it in the fridge. When ready to serve, transfer to your favorite glass and sprinkle with cinnamon and fresh nutmeg. Enjoy!
