Paleo German Holiday Drink Recipes


This tasty eggnog-like drink can be enjoyed with or without the alcohol.


  • 4 egg yolks
  • 1 cup sweetened condensed coconut milk
  • 1 cup full fat coconut milk
  • 2 tbsp honey (optional)
  • 4 tbsp vanilla (or the seeds of one vanilla pod)
  • 1/2 cup Alcohol of choice


  1. Whisk together the yolks, condensed milk, milk, and vanilla in a large bowl. 
  2. Place the bowl over a pot (double boiler) of simmering water on medium-low heat (the bottom of the bowl should not touch the water), and cook, whisking continuously until it has thickened and is hot to the touch.
  3. This should be a temperature of 70 C (160 F). Be patient, depending on the heat this can take a while (just don’t let it get too hot or the eggs will scramble, if this happens you can strain the liquid over a fine sieve or wire mesh strainer or through layers of cheesecloth to get the cooked egg bits out). 
  4. Whisk in the booze. 
  5. Funnel it into a bottle and store it in the fridge overnight or longer to meld the flavors.
  6. Top with a sprinkle of nutmeg and serve. 

The amount of alcohol is also up to you. The best way to do this is to add the alcohol in stages while having a little nip to test it out.

German Mulled Wine


  • 1 bottle (750 ml) fruity red wine
  • 1 cup brandy
  • 1 cup honey, agave, sugar, or another sweetener
  • 1 medium orange, sliced
  • 1 medium lemon, sliced
  • 1/8 teaspoon ground nutmeg
  • 2 cinnamon sticks (3 inches)
  • 1/2 teaspoon whole allspice
  • 1/2 teaspoon aniseed
  • 1/2 teaspoon whole peppercorns
  • 3 whole cloves
  • Optional garnishes: Orange slices, star anise, and additional cinnamon sticks


  1. In a large saucepan, combine the first 6 ingredients. 
  2. Place remaining spices on a double thickness of cheesecloth. 
  3. Gather corners of the cloth to enclose spices; tie securely with string. Place in pan.
  4. Bring to a boil, stirring occasionally. 
  5. Reduce heat; simmer gently, covered, 20 minutes. 
  6. Transfer to a covered container; cool slightly. 
  7. Refrigerate, covered, overnight.
  8. Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. 
  9. Serve warm. Garnish as desired