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, Haniya 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!
The Gallery of Thanksgiving Sides is coming up this Thursday, the 19th of November. The contributions are coming in – do you have a real food Thanksgiving Side Dish to contribute? Please do!
This post is part of Real Food Wednesday, this week hosted by Cheeseslave.
About Wardeh
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
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Twitter: wwwebbs
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When we first started on our Real Foods adventure, my resistant teenaged son would ask for eggnog for breakfast. Of course, he meant the kind in the can, but I had other plans. Heh heh. I made eggnog just like yours, but substituted maple syrup for the honey. I also put in a couple tablespoons of whey and let it sit on the counter during the day to ferment just a touch. At night I’d refrigerate it and it would be ready to drink cold or warm for breakfast. The whey adds a lot of nutrition and the fermentation process takes out a little of the sweetness, leaving a subtle sweetness that’s not quite so shocking first thing in the morning!
.-= Peggy´s last blog post… Sponsored Blogging vs. Blogging with Integrity =-.
Rebecca – we also don’t have chickens yet. Hope you like it with goat’s milk. As you know, that’s how I did ours.
Peggy – I’m going to try that! Thanks for sharing it!
The farm near our old house where we used to buy our cow’s milk made the best eggnog. I’ll have to try this with goat’s milk sometime. Too bad we didn’t get chickens this year like we were planning.
.-= Rebecca´s last blog post… Lacto-Fermented Veggies, Sourdough, Mayonnaise (Tuesday Twister – 11/17/2009) =-.
I’m so excited to make some with the raw cow’s milk we just started buying. My little girl loves eggnog but could never drink more than a few sips without hurting. She can drink the raw milk.
Christie – That’s awesome! Yay! Hope you enjoy this! One of the reasons I want a cow (in addition to our goats) is because the cream rises to the top – I bet you could make some awesome eggnog with half cream and half raw whole milk!
I’d better get in the kitchen so this can be the girl’s after school snack. They love eggnog but have only had the store carton kind.
.-= Millie´s last blog post… Tuesday Twister November 16 =-.
I’m back from the kitchen and I have to report on the eggnog. Like any good mom I sampled it- DELICIOUS! I used sucanat instead of honey so my little guy can have some too.
Wardeh, it is the best eggnog I’ve ever tasted. I used raw cows milk with the cream stirred in. Perfectly creamy.
.-= Millie´s last blog post… Tuesday Twister November 16 =-.
We are making a lot of homemade eggnog these days. Now with a reliable source of Raw Cows Milk and 2 sources for fresh farm eggs from folks that don’t wash the coating off the eggs we feel safe using their eggs raw. I have been following a very basic old recipe from a copy of “Woman’s Home Companion Cook Book” 1951 edition. 2 eggs / 1-2 tblsp. sugar ( we use honey ) / 2 cups milk / 1/2 tsp. vanilla. I mix it all in the blender or a hand beater. I also go a step farther in making this for variety – adding fruits to it like a banana, or pears, apples, etc.. Often toss in about 1/2 cup of frozen wild blackberries.
Eggnog has become the main breakfast for my husband daily under doctors orders to drink a glass every day of homemade!
@ “Just making Noise” there’s a great recipe for a milkshake with raw milk everyone should enjoy…..http://just-making-noise.blogspot.com/2009/11/sww-strawberry-cacao-milkshake-blog.html
.-= Pamela @ Seeds of Nutrition´s last blog post… Allergen Thanksgiving Menu Planner Giveaway! =-.
My husband LOVES eggnog. His birthday is next Wednesday and I planned on making some as a surprise for him. I think I’ll try your recipe as the one I usually use, you have to cook it. Of course, that was when I was using store eggs and now I have country eggs. Thanks!
.-= Paula´s last blog post… Old Glory =-.
YUM I love egg nog. I’m going to make your recipe! I like to add Bourbon and heavy cream to mine as well.
Check out George Washington’s recipe:
http://cooking.cdkitchen.com/TheCompetentCook/195.html
It says he used half-cream and half-milk.
I think the freshly grated nutmeg also puts it over the top. I used to use ground nutmeg but ever since I bought some whole nutmegs & a nutmeg grinder, it really is a world of difference.
.-= Ann Marie @ CHEESESLAVE´s last blog post… Real Food Wednesday: November 18, 2009 =-.
Ann Marie – GWs recipe was fun to read – do you do the curing too? Or just add the cream and Bourbon? I agree about the nutmeg, I wish we could be enjoying it that way! I just tried to order some from Mountain Rose Herbs, along with my chai ingredients, but they were out.
Pamela – Funny (a good funny) that your husband has to drink eggnog on doctor’s orders! You’ve got a great doctor!
Paula – Enjoy! Its great that you’ve got farm fresh eggs now – are you raising hens yourself or did you find a local source? We’re anxious to start raising hens; hopefully in the spring.
Millie – Yay! Of course, every good Mama has to taste! Wonderful you have the cream to add…
We actually found some old people who live near us that have pasture hens. We stopped one day to see if they sold surplus and they do! Amazing price too, 2.00/dozen….ssshhhh, don’t tell anyone, otherwise, we’ll never get any eggs!
.-= Paula´s last blog post… =-.
Paula – That’s great! What a deal. I won’t tell.
Twitter: thevintagewife
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We tried a nog recipe a few days ago & it was alright. We do raise our own chickens, so I trust my supplier (LOLOL). I am going to try this tomorrow.
.-= Michaela´s last blog post… Menu 11/29-12/5 =-.
Hi,Wardeh! I tried this recipe yesterday and LOVED it! I whisked in some whipped cream at the end and that gave it a wonderful creamy, fluffy consistency. I also sweetened mine with stevia.
Leah – I’m so glad to hear that!
Wardeh, my oldest son is asking for egg nog. I want to try this recipe. One question – what is the consistency? I have a feeling that he won’t be throughly impressed unless it’s thick like the store bought kind.
Tara, I’d do at least half cream to make it thick. Perhaps even 3 cups cream and 1 cup milk. How thick is your cream? Use that to decide whether it will work for him. If the cream is thinner than store-bought eggnog from the get-go, he might not be satisfied. If the cream is thicker than he wants for eggnog, you know you have room to play with adding some milk to the combination. Oh, do let me know! The egg yolks will do some thickening too. This is really good; I hope he likes it.
We get our eggs from two sources, the same farmer that we trust our raw milk with, and a friend, whose chickens run all over their farm, but the feed they use is not organic. the Yolks of both are bright orange and beautiful. How Do you feel about eating raw eggs during pregnancy?
Katie — I feel fine about it, personally. If you’re going to eat many, raw yolks offer no concerns (other than if they came from a factory farm). However, lots of raw whites can lead to a biotin deficiency, according to some sources (like this: http://www.westonaprice.org/childrens-health/eat-eggs-and-have-chicken-too — near the end).
mmm, making this today. Was not able to get raw milk as the store was out. ( yay for Organic Pasture’s problems finally being sorted out!!) . Will be sweetening with stevia and I love the idea of adding whey and fermenting. will try that with some.
Thanks for the great recipe! I substitute Stevia for the sugar since I’m on the Paleo diet (ok more like some combination of Paleo/WAPF cuz I include dairy).
Do you have any suggestions for what to do with the egg whites?
Marija — Yes, make macaroons!
http://gnowfglins.com/2010/03/18/guest-post-nourishing-traditions-macaroons/