Sugar Free Eggnog with Beef Spleen & Liver Powder

Celebrate the holidays with a nourishing twist on this festive favourite, ideal for those laid-back afternoons, a cracker of a dessert, or even for Brekky 🤭🎄

This creamy, spiced, ‘feel-good FESTIVE EGGNOG’ is refined sugar & alcohol-free, offering all the flavours of the classic without the usual sugar overload!

It’s also a delicious way to sneak in beef organs such as Beef Spleen & Beef Liver to keep your nutrient game strong through the holidays! 

Recipe Created By: Nutritionist Emma Claire Nutrition 

Our award-winning beef spleen & beef liver capsules are a rich source of dietary Heme Iron and B12, plus key synergistic nutrients Folate (B9), Riboflavin (B2), Vitamin A Retinol and Copper. Which all work together to support energy production and overall well-being.

All of these nutrients are naturally occurring and highly bioavailable. Meaning they are in a form which is easily recognised by our body, ready for uptake and usability within the body.

Beef Spleen & Liver Benefits -

• Source of dietary HEME IRON & B12
• Energy production & reduce fatigue
• Iron metabolism & transport
• Support immune system function
• Blood formation & cell protection
• Energy release from food
• Skin & vision

These organic beef spleen & liver capsules are HIGHLY recognised within the health & wellness industry after winning two awards in 2024 and finalist for more awards in 2025.

Beef Spleen & Liver Capsules Awards -

• Clean + Conscious Gold Winner
• Clean + Conscious Editors Choice
  
  

• 2 egg yolks
• 3 tbsp honey
• 1.5 cups coconut milk
• 2 tbsp Cell Squared collagen
• 1-2 Cell Squared Organic Beef Spleen & Liver Capsules
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 vanilla bean
• Ground cinnamon for garnish

1. In a medium bowl, whisk together egg yolks and honey until well combined. Set aside.
2. In a saucepan over low heat, combine coconut milk, collagen powder, opened Organic Beef Spleen & Liver Capsules, nutmeg, cloves, and scraped vanilla bean seeds. Heat until steaming, stirring occasionally. (Do not let the mixture boil.)
3. Carefully temper the eggs by slowly pouring the hot milk mixture into the egg mixture while continuously whisking.
4. Return the entire mixture to the saucepan. Heat on low, stirring constantly, until the eggnog thickens slightly (about 3-5 minutes).
5. Remove from heat and let cool slightly.
6. Pour into two mugs and garnish with a sprinkle of ground cinnamon.