Traditional recipe for eggnog made with real food ingredients that creates an enzyme and probiotic rich beverage that is both enjoyable and easy to digest.
Wash eggs in warm, soapy water and dry with a cotton towel.
Crack eggs and separate the whites and yolks into separate bowls.
Beat egg yolks lightly and blend well with other ingredients in a one quart container.
Pour eggnog into 4 glasses and top with ground nutmeg. Serve immediately.
Refrigerate leftovers for up to 2 days.
Use date syrup instead of honey if you wish to use a fruit sweetener.