{Raw & Naturally Sweetened} Homemade Eggnog

Eggnog is an essential part of the holiday season. I won’t claim to be a long term eggnog making expert but I can attest to being an eggnog aficionado. In my life I have drank my fair share of eggnog. From drive through milkshakes and eggnog ice cream to all of the glorious beverage varieties found on the grocery market shelves. So far this year week I have probably made six batches of eggnog. I have experimented quite a bit just for your reading and tasting pleasure. Let us be honest, eggnog has a bad rap, yes it can be heavy and it definitely has no shortage of the dreaded “calories,” but let’s look at this from a different angle: Eggnog, It’s eggs, its milk its real sweetener. (and nutmeg which has its benefits too) 

Milk and eggs are foods that are PACKED with vital nutrients. Unique proteins, fat and vitamins are found primarily in animal products, they help with brain development, tissue growth and strong bones. Vitamins A and K are incredibly important for pregnant and nursing women, small children and generally speaking everyone that isn’t just perfectly perfect. I am a raw milk enthusiast, I firmly believe in the power of good quality milk and eggs. They are nutrient dense, and essential. There is no vitamin supplement or similar to substitution to good quality milk and eggs. If I could get everyone to swap just a few of their conventional kitchen staples, raw milk and farm fresh, organic pastured eggs would make my top two.
Animal fats are good for everyone. Skip the cure all vitamin, skip the synthetic faux foods, go with a few sunny side ups or a cold cuppa moo juice. Coconuts, almonds and avocado’s are very nutrient dense foods and lots of people swear by liver oil supplements. Unlike over complicated vitamins, milk and eggs don’t cost a fortune, and they are very attainable. Real, raw milk is your best option. There are no synthetic vitamins added and the nutrients have not been diminished from pasteurization.
I have never made eggnog (The beverage) before this holiday season. I made eggnog into an ice cream before, but this year I stepped up and took on the real food eggnog challenge. This recipe absolutely can be turned into a heavenly bowl of yummy ice cream but the drink is a classic. What we have here are a few options for classic tasting eggnog without preservatives, without synthetics. Just real food, no tricks or gimmicks.

Homemade Holiday EggNog
Raw or Not, Refined Sugar and Preservative Free
If you really want to cook your eggnog put it in the pot, and if you have an immersion blender, use it. You are essentially just pasteurizing the eggnog mixture to “safe” temperature, it’s not meant to thicken like a custard. If you want it raw, good for you! Just mix it all up in the blender. 
For a full boozed version add as much alcohol as you wish. I would recommend one or two … or maybe even three tablespoons per glass. I add upto just one tablespoon for the entire batch, this adds a minimal amount of alcohol but it greatly helps the flavor. Commercial brands use artificial nutmeg and rum extracts. Some booze, and lots of nutmeg are critical. Use fresh nutmeg. It really does matter.
For Dairy Free EggNog, Use Coconut milk!
Yields about 4 cups
1 1/2 cups whole milk 
1/2 cup heavy cream
3-4 whole eggs
1 egg yolk
6 tablespoons maple syrup
1/2 teaspoon fresh grated nutmeg 
1 teaspoon vanilla brandy, cognac or rum , more as desired
1 teaspoon vanilla extract
*Pinch of Salt
Rawesome EggNog- 
Combine ingredients in a blender, blend until smooth. Refrigerate up to one week… not that it will last that long.
Cooked EggNog- ( I suggest doubling the recipe.)
Combine all ingredients in a medium-large pot. (2 to 3 quarts) Use an immersion blender or whisk to combine. Turn heat to medium low. Blend until temperature has reached 160 degrees. Use a candy thermometer or instant read thermometer to check. The mixture will become very frothy, be careful not to overflow. 
If there appear to be some lumps pour into a mesh strainer. If you are using an immersion blender and there are clumps you can simply blend a little longer. This cooking process will take roughly five or ten minutes. It is important you do not over do it. If brought to a boil the mixture will make a big mess and/or taste funny.
Refrigerate for at least four hours or until fully chilled. Serve with desired alcohol, garnish with fresh grated nutmeg! It is mandatory. 
A double batch of Eggnog on the Stove.
Lighten it Up- 
If you prefer it less heavy (and I actually kind of do. *did I just say that?*) Leave out the egg yolks and substitute the cream for more whole milk. I like to make a single serving with 1 cup of milk and one or two eggs. Add some ice, vanilla, some maple syrup (optional) and a liberal sprinkle of nutmeg. 

Check Out These Posts! 
Getting Raw (Milk in Pennsylvania)
Eggnog Ice Cream
Health Benefits of Nutmeg
Raw Eggs A Life Building Food
10 Reasons to Drink Your Milk Raw
Raw Eggnog (Cheeseslave)
Homemade Dairy Free Eggnog (The Urban Poser)

I am not a doctor, before consuming raw products consult a physician … {blah blah blah} You could get sick from the consumption of raw eggs and/or milk. Pregnant or nursing mothers wubba wubba. You could also get hit by a train and get cancer from your cell phone. Do not substitute my opinions for medical advice, and do not eat marbles.

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