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Hot pumpkin spice eggnog for Full GAPS in an ivory mug

Hot Pumpkin Spice Eggnog for Full GAPS

Warm Full GAPS pumpkin eggnog made with cooked pumpkin, whole eggs, homemade coconut butter, water, honey and pumpkin spice. Gelatin, ghee and coconut oil are optional.
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Servings: 1 serving
Course: Breakfast, Drinks, Full GAPS
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 whole eggs
  • 1/4 cup cooked pumpkin plain, soft and cooled; or cooked butternut or winter squash
  • 2 teaspoons homemade coconut butter whole coconut cream concentrate, not coconut oil or liquid cream
  • 3/4 cup filtered water
  • 1 teaspoon homemade vanilla extract
  • 1/2 teaspoon pumpkin pie spice spices only, without sugar, starch or additives
  • raw honey to taste
  • 1 tablespoon plain, unflavored bovine gelatin optional; not collagen peptides
  • 1 tablespoon homemade ghee optional; omit for dairy-free
  • 1 tablespoon coconut oil optional

Equipment

  • 1 Ninja BN801 blender for the cold mixture
  • 1 Small Le Creuset stainless saucepan
  • 1 Stainless whisk
  • 1 Food thermometer
  • 1 Measuring cup and spoons
  • 1 Heat-safe 16-ounce mug one per serving

Method
 

  1. Blend the whole eggs, cool cooked pumpkin, homemade coconut butter and water in the Ninja BN801 until uniformly pale orange with no yolk streaks or pumpkin pieces.
  2. Pour into a small stainless saucepan. Whisk in homemade vanilla, pumpkin pie spice, honey to taste and optional gelatin. Sprinkle the gelatin across the cool surface and whisk until it is wet and distributed.
    Cold pumpkin, egg and coconut butter mixture for Full GAPS whisked with spice before heating
  3. Heat over medium heat, whisking frequently along the bottom and sides. Check the stirred mixture with a food thermometer and remove the pan at 160°F. Do not boil, which can curdle the eggs.
  4. Off the heat, add the optional ghee and coconut oil. Whisk vigorously as they melt until smooth and even, without a separate oil layer. Keep the hot mixture out of the Ninja.
    Warm smooth pumpkin spice eggnog for Full GAPS in a stainless saucepan with a coated whisk
  5. Pour into heat-safe mugs and serve warm while the eggnog flows easily.

Notes

Full GAPS: After whole eggs, coconut, cooked squash, honey, spices and any optional additions are introduced and tolerated. Not an Introduction Diet drink.
Coconut: Use whole coconut butter, also called coconut cream concentrate, with the separately measured water. Do not substitute liquid coconut cream or coconut oil for the coconut butter.
Optional additions: Gelatin, ghee and coconut oil can each be omitted. Ghee replaces the original optional butter at the same tablespoon amount. Omit ghee for dairy-free. Gelatin firms the cooled drink.
Heat: Stop at 160°F before boiling. Time varies with starting temperature, burner and pan; no fixed cooking time is specified.
Storage: Serve freshly made. Refrigerate leftovers promptly covered, then rewarm gently on the stove while stirring until fluid. Do not boil or microwave.

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