Raw Egg Nog- Real Food Style!

by Amy on 12/25/2011

  

Homemade Eggnog- Real Food Style
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Skip the junk in the carton- full of preservatives, feedlot sourced and pasteurized eggs, fake sugars (or corn syrup-ick!) and artificial flavors.

Making your own egg nog is so easy and you can reap the benefits of raw dairy and pastured egg yolks while enjoying the rich flavor of real maple syrup and fresh spices.

If you are dairy-free, don’t despair- check out our Coconut Milk Egg Nog. Happy Holidays!

Raw Egg Nog- Real Food Style
by Amy Love, Real Food Whole Health

Ingredients:
2 cups whole, raw, organic milk from grass-fed cows
1 cup organic cream, raw is best, but at least not UHT (ultra-pasteurized)
3 egg yolks from pastured chickens (I don’t recommend store-bought eggs be eaten raw)
2 TBL, or to taste, real maple syrup
2 tsp pure, organic vanilla extract
Pinch of cinnamon and nutmeg OR pumpkin pie spice
Dash of unrefined sea salt

Optional- add some “flavorin’”- a splash of rum, bourbon, whiskey or brandy

Directions:
Blend together all ingredients in a blender or using an immersion blender until well mixed.
Chill. Serve cold with a dash or two of nutmeg on top.

This amount serves 2-4 people, so just adjust as needed. It’s a very forgiving recipe.

 


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{ 7 comments }

SushiMon Las Vegas December 27, 2011 at 1:11 pm

Yum! I love eggnog and this natural recipe sounds both delicious and body smart. I like to add in a drop or two of vanilla extract (the real stuff of course).

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Amy December 28, 2011 at 11:52 am

We love it too- and we do add in vanilla as well- makes it SO good! :)

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Beedoo August 30, 2013 at 10:10 am

This looks tasty! The nog I make by the glass is simpler, but I might try your version out sometime.

I’m still saddened by the fact raw milk is illegal for sale where I am… And I can’t find cream anywhere that isn’t ultra-pasteurised. I’ve been using ultra-pastuerised heavy cream mixed with water and coffee liqueur, since very few brands of organic milk or half-&-half available locally are free of carrageenan – and carrageenan means tummy-aches for me. :(

I hadn’t thought of using coconut milk for the nog either, but that’s ingenious. Two of my siblings are moderately lactose intolerant, so coconut eggnog would be an awesome thing to have on hand if I someday find myself hosting the family’s holiday festivities.

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Amy September 25, 2013 at 10:43 am

Great- hope you like it!

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Beth December 10, 2013 at 12:14 pm

Just made this. I had no idea how easy making eggnog was! Taste delicious! Note: I didn’t have heavy cream but I did have organic half and half so I substituted this and it still is quite creamy. I know it’ll be even better when I remember to buy the cream!

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Laurie December 23, 2013 at 12:46 am

I grew up on my mom’s “raw” eggnog (it was just eggnog then). I remember her whipping the separated egg whites until they stayed in peaks then floating that in the bowl of eggnog. Yum. Thanks for this recipe.

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Amy December 23, 2013 at 1:05 am

Absolutely! Enjoy :)

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