I have loved eggnog since I first tasted it as a small child. The presence of eggnog always heralded the beginning of the holidays. This recipe is simple and delicious– just my style!
When using raw eggs in a recipe it is important to ensure they are pasture-raised to decrease risk of contamination. Pasture-raised eggs and raw milk can be found at your local health food store or through a CSA.
1 cup whole milk, preferably raw (avoid ultra-pasteurized)
½ cup cream, preferably raw (avoid ultra-pasteurized)
3 egg yolks, raw (pasture raised is best)
2 teaspoons vanilla extract
¼ rounded teaspoon nutmeg, freshly grated
½ rounded teaspoon cinnamon
Pinch of cloves
Pinch of allspice
2 Tablespoons maple syrup or raw honey
Dash of unrefined sea salt
Place all ingredients in blender and process until smooth. Top with freshly grated nutmeg and enjoy!
For a non-dairy option, use coconut or cashew milk.
Increase cream to 3/4 cup and decrease milk to ¾ cup for a creamier beverage.
Add brandy, bourbon, rum, or cognac as desired.
Add ¼ teaspoon ginger.
Add 1-2 Tablespoons liquid whey from strained yogurt. Whey is high in probiotics, vitamins, and minerals. It is a great way to increase the nutritional density of your dish or beverage.
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