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 an egg-free option, whisk in 1/8th tsp of konjac powder to slightly thicken the mixture for the right mouth feel. Remember to whisk WHILE you sprinkle in the powder or it can clump… This is the powder I use, here.
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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