Holiday Egg Nog (Low FODMAP)

20 Minutes prep • 4 hours cook/chill • Low FODMAP • Serves 8 • Ok to make ahead: Steps 1-6

Creamy egg nog is a wonderful holiday tradition and this eggnog is no exception! It’s not hard to make and so much more delicious than the store-bought variety. You can sugar the rims of your glasses for a fancy touch, or just serve it in mugs with a dusting of grated nutmeg. Add alcohol if you like, or just enjoy it as is. Eggnog is truly Christmas in a cup.

Ingredients

6 large egg yolks

1/2 cup granulated sugar

1 cup heavy whipping cream

2 cups lactose-free milk (I used whole milk)

1/2 teaspoon ground nutmeg

Pinch of Kosher salt

1/4 teaspoon vanilla extract

Fresh ground nutmeg, for topping (fresh grated is best if you have whole nutmeg and a nutmeg grater)

Brandy, bourbon, or whisky, optional, see note

Directions

(1) Beat the egg yolks: In the bowl of your stand mixer, whisk the egg yolks and sugar together until light and creamy.

(2) Heat the milk: In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until the mixture just starts to simmer. 

(3) Temper the eggs: Add a big spoonful of the hot milk to the egg mixture, whisking vigorously as you add it. Repeat, adding a big spoonful at a time, to temper the eggs. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 

(4) Heat the mixture: Whisk constantly while heating, until the mixture reaches about 160 degrees F on an instant-read thermometer. It will thicken more as it cools.

(5) Add flavoring: Remove from heat and stir in the vanilla, and alcohol*, if using.

(6) Chill: Pour the eggnog into a mason jar, pitcher, or other container and cover it tightly with plastic wrap. Refrigerate overnight or until well-chilled. It will thicken as it cools.

(7) Serve: Serve with a sprinkle of nutmeg or cinnamon.

(8) Storage: Store homemade eggnog in the refrigerator for up to one week.

Drink and enjoy every bit because you can!

Alcohol: If you want to add alcohol to your eggnog, start with 1/4 cup brandy, bourbon, or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired. 

Sugared-rim glass: Dip the rim in corn syrup, then in granulated sugar. Voila! A sugared rim.

Have a question you’d like to have answered? Email us at hello@ibsgamechanger.com

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ drink recipes

Strawberry Gin-ger Martini (low FODMAP)

5 Minutes prep • Low FODMAP • Gluten-free • Lactose-free • Serves 1 • Ok to make ahead: Step 1

When strawberries are plentiful I try to think of all kinds of ways to enjoy them. So, why not put them in a fancy cocktail? This is a sweet and sour gin drink with a touch of bubbles added. I wasn’t sure if I should call it a martini, a mule, or a mojito, but I made it in a martini glass, so, martini it is! Don’t miss the lime sugar rim on the glass. It’s easy and it makes it quite special.

This is an exclusive recipe just for recipe club members.

In addition to the two free recipes I create each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

More Deliciously Low FODMAP™ drink recipes

Strawberry Mint Margarita (low FODMAP)

10 Minutes prep • 30 Minutes cook • Low FODMAP • Serves 2 • Ok to make ahead: Steps 1-3

It’s strawberry season, so I’m whipping up a few low FODMAP strawberry treats for you to enjoy. The strawberry syrup in this recipe makes the perfect base for a fancy margarita but it would be equally good over vanilla ice cream for dessert! Make this margarita as a cocktail or a mocktail and enjoy the intense strawberry flavor and vivid color.

Ingredients: Strawberry Syrup

1 pint (about 3 cups) fresh strawberries, quartered

1/2 cup granulated sugar

1 teaspoon lemon juice

6 fresh mint leaves

Ingredients: Margarita

3/4 cup strawberry syrup

3/4 cup crushed ice

2 ounces tequila (I used Don Julio Blanco) - OK to leave this out for a “mocktail” version

2 tablespoons sugar (for rimming the glasses with sugar)

Directions

(1) Prepare: Wash and quarter the strawberries.

(2) Make the strawberry syrup: In a medium saucepan combine the strawberries, sugar, mint leaves, and lemon juice. Stir to combine and bring the mixture to a simmer. Simmer uncovered, over medium-low heat, for 30 minutes, stirring often. Remove from the heat and let cool completely (put it in the refrigerator if you’re in a hurry).

(3) Rim the glasses with sugar: Spread the 2 tablespoons of sugar on a shallow plate. Use one of the quartered strawberries to moisten the rim of each of your glasses. Dip the moistened rim in the sugar a few times until the entire rim is sugared. Set the glasses aside until you’re ready to fill them.

(4) Blend the margarita: In a blender, combine 3/4 cup of the strawberry syrup with 3/4 cup crushed ice. Add 2 ounces of tequila (if using). Blend until smooth. If it’s too thick, add a bit more strawberry syrup. If it’s too thin, add a bit more ice. Blend until smooth.

(5) Finish: Pour into prepared glasses and garnish with mint leaves.

Sip and enjoy every bit because you can!

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ drink recipes

Maple Cinnamon Old Fashioned (low FODMAP)

10 Minutes prep • 15 Minutes cool • Gluten-free • Low FODMAP • Serves 1 • Ok to make-ahead: Step 1

A special drink that’s simple to make is always a fun addition to any gathering. With its cinnamon undertones and cranberry pomegranate garnish, this one will go perfectly with the holidays. The sugar rim makes it extra special and a little bit fancy too!

This is an exclusive recipe just for recipe club members.

Each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

“Coquito” Puerto Rican Eggnog (low FODMAP)

60 Minutes prep • 4 hours chill • Low FODMAP • Gluten-free • Lactose-free • Serves 10 • Ok to make-ahead: Steps 1 - 7

If you love eggnog and you love coconut you must try this no-cook, low FODMAP version of Coquito! Coquito means "little coconut" in Spanish and it’s a traditional Christmas drink that originated in Puerto Rico. Sometimes called Puerto Rican Eggnog, it’s simple to make and oh so delicious! I have modified the recipe to use vodka in place of rum so it can be low FODMAP, but the flavor is pretty darn close to the original version! You can make this Puerto Rican Coquito recipe and store it for up to a month in the fridge. The longer it sits, the more the flavors meld together and get more delicious, so it’s a great make-ahead cocktail for your holiday gathering.

Ingredients

1 cup vanilla vodka

1 cinnamon stick*

1 cup heavy cream

1 1/2 cups lactose-free Whole milk

1 1/2 cups coconut syrup (like Torani Pure Made Coconut Syrup*)

1 1/2 cups heavy cream

1 1/2 cups coconut cream*

1 teaspoon ground cinnamon*

1/2 teaspoon ground cloves*

1/2 teaspoon ground nutmeg, plus more for serving

To rim the glasses:

1 tablespoon light corn syrup*

2 tablespoons unsweetened shredded coconut*

Directions

(1) Make the Cinnamon vodka: In a pint-size jar with a lid, add the vanilla vodka and the cinnamon stick. Let sit for about an 1 hour.

(2) Prepare glasses: In a small saucer make a circle of corn syrup about the size of the rim of your glasses. In another small saucer, spread out the shredded coconut. Dip the rim of each glass in the coconut syrup and then in the shredded coconut. Set aside.

(3) Combine the creamy ingredients: In a blender, mix all the other ingredients together. Add the cinnamon/vodka mixture and pulse once or twice to combine. Pour into a jar or two (so you can shake it up before serving).

Make-ahead note: At this point, you may store the Coquito in an airtight container in the refrigerator for up to a month.

(4) Finish: Chill for at least 4 hours then shake vigorously before pouring into prepared glasses.

(5) Serve: Serve with a light sprinkle of freshly grated nutmeg.

Drink and enjoy every bit because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ cocktail recipes you might enjoy

Pumpkin Ginger Screwdriver or Pumpkin Whiskey Ginger (low FODMAP)

10 Minutes prep • 30 minutes Chill • Low FODMAP • Gluten-free • Lactose-free • Serves 1 • Ok to make-ahead: Step 1

Both of these festive drinks are pumpkin spice-licious! Our simple pumpkin spice syrup, orange juice, and vanilla vodka turn a “screwdriver” into a delightful, refreshing, holiday cocktail. When combined with some top shelf bourbon, this cocktail gets a bit more serious. Seriously good!

This is an exclusive recipe just for recipe club members.

Each week I am creating and delivering one very special recipe just for my recipe club members. If you’re not yet a member, I encourage you to join! Membership in the club includes access to the complete archive of recipes with filters so it can become your virtual low FODMAP cookbook plus, I am creating and delivering one special NEW recipe every week ONLY for recipe club members. And, for my true fans, I’ll be sharing behind-the-scenes content, and updates on the progress of the new cookbook.

Your membership in the club helps me continue creating new, delicious, easy-to-make, low FODMAP recipes just for you.

As always, all recipes will emphasize simple ingredients, easy preparation, and delicious low FODMAP results. Recipes will be for everything from main courses, salads, soups, side dishes, appetizers, desserts, sauces, breakfast and lunch, and even mocktails and cocktails. Everything you need to prepare fantastic low FODMAP meals everyone will love.

Join the club. Become a Patron. Let’s keep making delicious Low FODMAP meals together.

Simple Pumpkin Spice Syrup (low FODMAP)

5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Makes 1 cup • Ok to make-ahead: Steps 1 - 2

Make your own pumpkin spice cocktails, ice cream bars, or latte with this delicious pumpkin spice syrup. It’s simple to make and it keeps well in the fridge. So make up a batch and keep some on hand to spice up your holidays!

Ingredients

1 cup water

1 cup white sugar

1/4 cup pumpkin puree (I prefer Libby’s brand)

2 teaspoons vanilla extract

2 teaspoons pumpkin pie spice

1 inch fresh ginger peeled and sliced

Directions

(1) Prepare the syrup: Add all ingredients to a saucepan and bring to a boil. Reduce heat and simmer, stirring to make sure sugar is completely dissolved. Add the sliced ginger and simmer for about 15 minutes to allow the syrup to reduce and thicken slightly.

(2) Finish: Remove from the heat and let cool. Remove the ginger slices and pour the syrup into a jar with a tight-fitting lid.

Make-ahead note: At this point, you may store the syrup in an airtight container in the refrigerator for up to two weeks. Shake or stir well before using.

(3) Serve: Use this syrup to make our pumpkin screwdriver or our pumpkin spice ice cream bars or even a pumpkin spice latte!

Use and enjoy every bit because you can!

More Deliciously Low FODMAP™ sweet recipes you might enjoy

Irish Cream Cocktail (low FODMAP)

15 Minutes prep • 15 Minutes cool • Low FODMAP • Gluten-free • Lactose-free • Makes 1 pint • Ok to make-ahead: Steps 1 - 4

I was traveling (and eating!) in Mexico recently and at Yves’ Restaurant Bar in Ajijic, we were served a small glass of homemade Bailey’s Irish Cream after our meal. It was so refreshing and delicious, I was determined to come up with a low FODMAP version. I’m happy to say, I succeeded! This recipe captures the delicious essence of Baileys Irish Cream without the FODMAPs (caffeine, lactose, and high fructose corn syrup!) so you can enjoy it without consequences. With a little advance prep, it’s quick and easy to make and you can have it on-hand for your friends, family, and guests, to enjoy a small glass of this on the rocks after dinner. It might not take you back to Yves’ Restaurant Bar, but you will enjoy it all the same!

Ingredients

3/4 cup lactose-free unsweetened condensed milk (you can substitute additional lactose-free half and half)

1/2 cup superfine sugar (you can substitute regular white sugar instead, but don’t use confectioner’s sugar)

1/2 cup heavy cream or lactose-free half and half

1 1/2 tablespoons chocolate syrup (recipe below or you can buy low FODMAP chocolate syrup)

1/2 teaspoon instant decaf coffee granules (I used Starbucks Via Decaf Italian Roast)

1/2 teaspoon pure vanilla extract

1/2 cup Irish whiskey (I used Jameson triple casked)

Directions

(1) Make the sweetened milk: Place the condensed milk (or half and half), and sugar in a saucepan and bring to a simmer over medium heat. Cook, stirring very frequently, for a minute or two until the sugar is dissolved. Remove from heat and let cool.

(2) Make the chocolate syrup: Our recipe is below. Let cool.

(3) Combine the ingredients: To the cooled milk or cream, add the additional ½ cup of cream or half and half, instant coffee granules, chocolate syrup, and vanilla, and whisk to combine.

(4) Add the whiskey: Add the whiskey and whisk for about a few more seconds to blend.

(5) Serve: Serve in small glasses over ice. 

Pro tip: Because this keeps well in the fridge, if you want to make more at one time, simply double (or triple!) the recipe.

Make-ahead note: At this point, you may transfer the homemade Irish cream into sterilized (in the dishwasher is fine) glass bottles with tight-fitting lids and store them in the refrigerator for up to 2 months. Shake well before serving.

Homemade Chocolate Syrup

This recipe makes 7 ounces of chocolate sauce that may be stored in the fridge for up to 2 weeks. It’s perfect to top ice cream, make chocolate milk, or as a key ingredient in our homemade Bailey’s Irish Cream.

Ingredients 

1/4 cup unsweetened cocoa powder

1/2 cup sugar or superfine sugar

Pinch kosher salt

1/4 cup cold water

3/4 teaspoon vanilla 

Directions

(1) Combine the ingredients: In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium-high heat. 

(2) Cook and cool: Reduce to a simmer, stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed. The chocolate sauce will thicken quite a bit as it cools.

(3) Store: This chocolate syrup may be stored in the refrigerator for up to two weeks. Simply heat it for a few seconds in the microwave to make it pourable again before serving.

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ cocktail recipes you might enjoy

Great Pumpkin Cocktail (low FODMAP)

10 Minutes • Low FODMAP • Gluten-free • Lactose-free • Serves 2 • Ok to make-ahead: Step 1

I love fall with the crisp air and the smell of fabulous things cooking in the kitchen. This is a wonderful fall cocktail with the flavors of pumpkin spice, maple syrup, and cinnamon. It uses our pumpkin spice butter as a base so make that ahead of time for the best version of this cocktail! (Don’t worry, it’s quick to make.)

Ingredients

1/4 cup white wine (sauvignon blanc works well)

2 tablespoons freshly squeezed lemon juice

2 tablespoons pumpkin butter (use our Pumpkin Spice Butter or buy low FODMAP pumpkin butter)

2 ounces bourbon whiskey or vodka

1 ounce brandy (made from grapes rather than peaches or other high FODMAP fruits)

3 ounces ginger beer or sparkling water (I like Fever Tree Ginger Beer because it’s sweetened without high fructose corn syrup)

2 lemon twists and 2 cinnamon sticks for serving

Cinnamon sugar, for rims of glasses

Directions

(1) Make your cinnamon sugar-rimmed glasses: Rub a piece of lemon around the rim of each glass and dip each glass rim into a small bowl or plate with a mixture of 2 parts sugar to one part cinnamon.

(2) Mix: In a cocktail shaker or glass jar, combine the lemon juice, pumpkin butter, bourbon or vodka, and brandy with a generous scoop of ice cubes. Shake for about 30 seconds to mix and chill well.

(3) Serve: Fill your cinnamon sugar-rimmed glasses with ice and pour the chilled cocktail into the glasses, leaving the ice cubes behind in the shaker. Top off with the ginger beer, a lemon twist, and a cinnamon stick.

Drink and enjoy every sip because you can!

This post may contain affiliate links so you can easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! 

More Deliciously Low FODMAP™ cocktail recipes you might enjoy

Thai iced tea (low FODMAP)

10 minutes prep • 30 minutes steep and cool • gluten-free • low FODMAP • Serves 6 • Thought your days of enjoying a delicious glass of Thai iced tea were over? Now you can make your own and you’ll never have to miss it again! This recipe is simple and intensely fragrant and flavorful—just like you would expect it to be in the best Thai restaurant. You can mix it with lactose-free whole milk or half and half—depending on your taste. All versions will be delicious!

Ingredients

4 cups water

4 decaffeinated black tea bags

1/2 - 3/4 cup granulated sugar (depending on how sweet you like it)

2 anise stars

1 green cardamom pod, smashed

2 whole cloves

1 cup lactose-free whole milk or lactose-free half and half

Ice

Directions

Bring water to boil and add the tea bags, sugar, star anise, smashed cardamom pod, and cloves.

Stir until all the sugar dissolves. Gently boil tea for about 3 minutes. Remove from heat and allow tea to steep and cool for at least 30 minutes. The more concentrated the tea flavor, the better the Thai tea tastes. I think it tastes best if you allow the tea to steep and cool for about 2 hours.

Remove the tea bags and spoon out the star anise, cardamom pod, and cloves (or strain to remove). If tea is still warm, you’ll want to refrigerate it so it will be well chilled. You can make the tea ahead of time and keep it in the fridge until you’re ready to serve.

Fill highball glasses with ice and pour in your cooled Thai tea leaving about 1/3 of the glass to fill in with whole milk or half and half. If you use milk, you may want to add 2-3 tablespoons of half and half or heavy cream for a creamier flavor.

Drink and enjoy every sip because you can!

Pro tip: As I learned on a skiing trip in Jackson Hole Wyoming, Thai iced tea can be spiked with vanilla vodka and the result is a delightful creamy cocktail.

More Deliciously Low FODMAP™ drinks you might enjoy

FODMAP friendly French 75 Cocktail

We’ve substituted FODMAP friendly sparkling wine for the champagne in this classic cocktail and it’s delicious!

 INGREDIENTS FOR 1 SERVING:

1-2 ounces Hendricks gin

¾ ounce fresh lemon juice

¾ ounce simple syrup

2 ounces sparkling wine

Long spiral lemon twist (for garnish)

DIRECTIONS:

Combine gin, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.

Strain cocktail through a Hawthorne strainer or a slotted spoon into a large flute glass. Top with sparkling wine; garnish with a lemon twist.

This recipe contains affiliate links so you can easily purchase items listed on the page. This is for your information and convenience. If you purchase through this link, I may earn a commission but there is no additional cost to you. Please read my disclosure for more information.

New Years Ce-LIBATION

Looking for a low FODMAP sparkling adult beverage to enjoy on New Year’s Eve? With their mix of ice-cold wine and bubbles, spritzers are refreshing in every sense of the word, and the ideal beverage for a low FODMAP New Year’s celebration. The best part of a spritzer? Hydrating while you drink and thwarting the hangover headache without even trying.

INGREDIENTS (2 drinks):

5 ounces sauvignon blanc

3 ounces club soda

A few fresh cranberries, blueberries, and/or a lemon twist are perfect for a festive garnish

DIRECTIONS:

Put wine in champagne flutes. Add club soda. Drop the berries and/or lemon twist in and voila! You’ve made a light, refreshing, slightly bubbly, FODMAP friendly cocktail.

Cranberry ginger Paloma or Cape Cod

Another recipe for holiday leftovers! Silver tequila (optional) mixed with leftover cranberry sauce, cranberry, and lime juice, and topped off with ginger beer…for a touch of sweetness, spice, and a little bit of bubbly. This beautiful holiday cocktail is just as delicious when made as a “mocktail” without the tequila – so make it your way!

INGREDIENTS (2 drinks)

2 tbsp cranberry sauce (make our grand cranberries for the best flavor)

1/2 cup cranberry juice (unsweetened)

Juice of 1/2 Lime

2 teaspoons simple syrup

1-2 ounces Silver tequila for the Paloma version (optional and not yet tested by Monash University for FODMAP content) or use 1-2 ounces Vodka and call it a Cape Cod (vodka has been tested and is low FODMAP)

8 ounces ginger beer (no high fructose corn syrup - Fever Tree is a good one)

Fresh mint and orange peel for garnish.

INSTRUCTIONS

Fill your glass halfway with ice. Add the cranberry sauce, cranberry juice, lime juice, simple syrup, and tequila (if using). Stir to combine or, if you don’t want the whole cranberries in your glass, transfer to a cocktail shaker and shake for 15 - 20 seconds then strain back into a fresh glass with ice.  

 Top it off with ginger beer and garnish with mint and a twist of orange peel.

This recipe contains affiliate links so you can easily purchase items listed on the page. This is for your information and convenience. If you purchase through this link, I may earn a commission but there is no additional cost to you. Please read my disclosure for more information.