There are a million and one recipes on the internet for eggnog, so believe me when I say that I’m under no illusions that what I share here is going to revolutionize the eggnog industry. 🙂 It has, however, revolutionized my family! After one little taste, they are hooked.
I let the kids taste the leftovers in the Vita-Mix while I was taking pictures, but they had to wait for the rest. I know they’re going to ask for this every day. I suppose that will be possible when we have our own chickens and therefore, more eggs to go round.
(Speaking of pictures, A. helped me taking them – and the one that made it to this post is hers. I’m so thankful for her eye!)
I first got the idea to make eggnog from Annette at Sustainable Eats, who said to follow the Nourishing Traditions recipe for vanilla ice cream, but omit the arrowroot. Then I looked on the internet for raw eggnog recipes. Except for the recipes that call for beating egg whites and incorporating their fluff (too much trouble and raw egg whites are not good for you), or the recipes that call for liquor, I think most recipes are variations on a theme. Meaning: flexible to your tastes! Here’s what I put in our first eggnog, which I chilled until it was time to drink it alongside pumpkin pie.
See all Basic Recipes.
- 4 cups raw, whole milk (or combination of raw milk and raw cream to yield a thicker, creamier eggnog)
- 8 egg pastured egg yolks (must be pastured from someone whose growing methods are known to you and trustworthy, otherwise don’t make this recipe)
- 1/4 cup raw honey (mild-flavored, such as Spring Nectar) – or other desired sweetener such as maple syrup or Rapadura
- 1 teaspoon vanilla
- dash of nutmeg for each glass
Blend milk, eggs, honey and vanilla in blender until smooth. Let the foam settle or not, depending on your preference. Chill or not, depending on your preference. Sprinkle nutmeg atop each glass. Enjoy!
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