Aggmjolk

Äggmjölk (Egg Milk) When a Greek visits the Vikings

Aggmjolk (Äggmjölk, meaning egg-milk) is such a natural thing if you happen to read this from Sweden. People throughout history glorified milk so much that they tried to alchemy their way to make more of this source of nourishment. Especially in the north, where you can’t expect the animals to give so much milk during extremely cold winters. Now, we know that in the tropic zones coconut milk is one of the most typical replacements for animal milk. In the sub-mediterranean climate, almonds and other nuts are often used to make milk and these things are quite popular on the Keto diet. However, none of the nut-based milk substitutes can replace the nutritional protein profile of good old animal milk. Especially the divine goat milk!

The Scandinavian idea to make milk out of eggs

In the western world, most of the nations during winter Holidays enjoy a delicious cup of Eggnog. That’s a tradition that cannot be forgotten even in the land of Ketonia. Just substitute cow’s milk with heavy cream and you got yourself a great Keto Eggnog! Spices and the addition of alcohol is, of course, your personal choice and responsibility! However, in the land of the Vikings  (well, one of them, but the whole of Scandinavia has this tradition) they are making milk of eggs called Aggmjolk! And the nutritional profile is quite similar!

Imagine all the great vitamins and minerals of the most nutritious egg-yolks with some good butter and hot water! That would be all! Of course, spices are welcome, but if you don’t have any, your aggmjolk will taste just as tasty as milk would!

No carbs in this beverage

Aggmjolk or egg milk is an excellent substitute to drink instead of regular milk (especially cow’s milk) and basically contains no carbohydrates! Many people use it in their coffee or drink it as it is with different spices. It’s an amazingly delicious drink and is much better than you think when you first hear about it!

The exact origin of this tradition is not easy to find online, at least not in English. However, I am sure that it’s an ancient recipe that dates back to the times of mighty Vikings. On this occasion, I invite any Sweedish reader to give us a bit more historical data on Aggmjolk because its amazing nutritional profile makes it into a potion that could be served by the Norsk gods!

Aggmjolk – an easy to digest protein

If you want to make your Egg milk even healthier, you can just use mighty quail eggs. Now, these small gems of nature act as an anti-inflammatory food and provide you with the most digestible protein profile. Of course, if you decide to use hen eggs, then you’ll be best with free-range and organic! The ratio of yolks and egg whites should be 2:1 to make it more Keto friendly!

How come Ancient Greeks did not come up with this great idea?

My explanation is that in the warmth of our Mediterranean climate, ancients were never lacking goat and sheep milk! Of course, the ancient Greeks were consuming eggs, and they loved quail eggs! They prepared so many dishes, soups, stews, cakes with these gems of nutrition.

Ideal for lactose intolerant people

Aggmjolk is perfect for dairy-free or lactose-intolerant people. Interestingly, it’s safe to consume it for a couple of days if you keep it in the refrigerator. However, it has to be shaken before use. If you want to reheat it, it needs to be done very carefully with mild heat while stirring. Aggmjolk can be varied in different ways, for example:

  • Add it to your coffee
  • Make a cacao drink with it
  • Add gingerbread spices
  • Add cardamom or lemon zest
  • Use it with your tea

Let’s prepare Äggmjölk, it takes just 2 minutes!

Äggmjölk (Egg Milk)

Recipe by Roberta KapsalisCourse: Keto beverageCuisine: Keto MediterraneanDifficulty: Easy
Servings

1

servings
Prep time

2

minutes
Cooking timeminutes
Calories

270

kcal

Ingredients

  • 2 large yolks (or 4 whole quail eggs)

  • 1 tbsp butter (we prefer goat butter)

  • 1 tsp coconut oil (optional)

  • 220 ml (7 fl oz) hot water

  • Pinch of sea salt

  • 1/2 tsp Ceylon cinnamon

  • 1/2 tsp vanilla extract (or rum extract)

  • 4 drops liquid monk fruit or stevia extract

Directions

  • Melt the butter (add coconut oil if you like the taste) and whisk it with yolks or whole quail eggs to create a foamy emulsion. Add all the spices and sweetener. If you prefer it sweeter, add more but remember, less is more.
  • Slowly pour hot water and keep whisking. If you are using a cappuccino frother, keep mixing till you have used all the hot water.
  • You can sprinkle some more cinnamon on top before serving. Enjoy it as a hot beverage or serve with ice if it’s a summer season.

Notes

  • If you are using hen eggs, make sure they are pasture-raised and organic.

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