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I grabbed a jug of Eggnog the other day at the local grocery store. With Christmas just around the corner, it was totally an impulse buy. Very unlike me.
Later that night I poured myself a small glass and took a sip. It was pretty good. Then I thought: I wonder what’s in this?
Take a guess at the second ingredient. Yup, High Fructose Corn Syrup. Just some good ole liquid poison.
I said to myself, I’m going to make this from scratch – and it’s going to be delicious and nourishing. Wow. It was not only much better than the packaged version, but it was incredibly easy and required only a few ingredients.
Do you cook eggnog or not?
You can opt for warming your eggnog to 160℉ if you choose, but you don’t have to. If you’re going with the uncooked version, make sure your eggs, milk, and cream are all from a trusted source. You can follow step-by-step instructions for both versions below.
Let’s Make Nourishing Eggnog
This is going to feel a bit like making ice cream… because it is. 🙂
For the uncooked version:
In a medium saucepan, warm 1 cup of raw milk and the ½ cup honey granules (Sucanat is great as well) just until the sugar is dissolved, then remove it from the heat. (I try not to let it go past 110℉ so as to keep the nutritional benefits of the raw milk. The point of this step is JUST to dissolve the sugar.)
Then in a large mixing cup, pitcher, or mason jar, using an electric handheld mixer or immersion blender beat the egg yolks* (use eggs from a trusted source) until they become light and thicken. Mix in the remaining ingredients (1 cup of milk, heavy cream, nutmeg, salt, vanilla extract, and liquor if you’re using**) until blended well. All ingredient measurements are listed in the recipe below.
Slowly beat in the milk and honey granules mixture until everything is combined. Serve the delicious (and nourishing!) eggnog chilled.
For the cooked version:
In a medium saucepan, warm the milk, cream, nutmeg, and salt slightly, until it reaches 110℉. Whisk it as it warms to prevent it from sticking. All ingredient measurements are listed in the recipe below.
In separate bowl using a handheld electric mixer, beat together the egg yolks* (whether cooked or otherwise, I recommend using eggs from a trusted source) and honey granules until they become creamy.
Pour in a few tablespoons of the milk mixture to the egg yolks/sugar combo, whisking as you pour. This will temper the eggs without cooking them too soon. Gradually mix in more until you’ve added roughly half of the milk mixture.
Pour the egg mixture into the pot with the rest of the milk and warm until it reaches 160℉. Use a thermometer to check it, you don’t want it to get too hot.
Remove it from the heat and stir in the vanilla extract. If you want to add liquor, now is the time.** Pour the eggnog through a fine mesh strainer into a mason jar or pitcher and chill before serving.
Notes
Fresh eggnog without liquor only lasts 24 hours. (If liquor is added it will last up to 3 days.)
*When I separate my egg yolks from the whites, I save the whites for another recipe. Use them as an egg wash for chicken, to brush over bread dough before baking, in an omelet, or as meringue. Just don’t throw them out!
**Eggnog is delicious with a touch (or two) of liquor. Traditional choices are brandy, rum, cognac, and bourbon. For this recipe, 1 to 3 ounces will do.
Leave a comment below letting me know if you tried this recipe and what you thought! If you added liquor, what’s your favorite addition?
Nourishing Eggnog
Ingredients
- 2 cups Whole milk (divided if doing the uncooked version) preferably raw
- 1 cup Heavy cream
- ½ tsp Nutmeg
- ⅛ tsp Salt or a bit more if preferred
- 4 Egg yolks from a trusted source
- ½ cup Honey granules, Sucanat, or another sugar
- ½ tsp Vanilla extract or vanilla bean paste
Instructions
For Uncooked Eggnog
- In a medium saucepan, warm 1 cup of the milk and honey granules just until the sugar is dissolved, then remove heat. (I try not to let it go past 110℉so as to keep the nutritional benefits of the raw milk. The point of this step is JUST to dissolve the sugar.)2 cups Whole milk (divided if doing the uncooked version), ½ cup Honey granules, Sucanat, or another sugar
- Then in a large mixing cup, pitcher, or mason jar, using an electric handheld mixer or immersion blender beat the egg yolks* until they become light and thicken. Mix in the remaining ingredients (1 cup of milk, heavy cream, nutmeg, salt, vanilla extract, and liquor if using**) until blended well.2 cups Whole milk (divided if doing the uncooked version), 1 cup Heavy cream, ½ tsp Nutmeg, ⅛ tsp Salt, 4 Egg yolks, ½ tsp Vanilla extract or vanilla bean paste
- Slowly beat in the milk and honey granules mixture until everything is combined. Serve the delicious (and nourishing!) eggnog chilled. Fresh eggnog without liquor only lasts 24 hours. (If liquor is added it will last up to 3 days.)
- (The eggnog will form a whipped topping, especially after it sits for just a bit in the fridge. You can either stir it well before pouring or scoop some "foam topping" onto each drink when you serve.)
For Cooked Eggnog
- In a medium saucepan, warm milk, cream, nutmeg, and salt slightly, until it reaches 110℉. Whisk it as it warms to prevent sticking.2 cups Whole milk (divided if doing the uncooked version), 1 cup Heavy cream, ½ tsp Nutmeg, ⅛ tsp Salt
- In separate bowl using a handheld electric mixer, beat together egg yolks* and honey granules until it becomes creamy.4 Egg yolks, ½ cup Honey granules, Sucanat, or another sugar
- Pour in a few tablespoons of the milk mixture, whisking as you pour. This will temper the eggs without cooking them. Gradually add more until you've added roughly half of the milk mixture.
- Pour the egg mixture into the pot with the rest of the milk and warm until it reaches 160℉. Use a thermometer to check it, you don't want it to get too hot.
- Remove from the heat and stir in the vanilla extract. If you want to add liquor, now is the time.** Pour the eggnog through a fine mesh strainer into a mason jar or pitcher and chill before serving. Fresh eggnog without liquor only lasts 24 hours. (If liquor is added it will last up to 3 days.)½ tsp Vanilla extract or vanilla bean paste
- (The eggnog will form a whipped topping, especially after it sits for just a bit in the fridge. You can either stir it well before pouring or scoop some "foam topping" onto each drink when you serve.)
Notes
Nutrition
