Nourishing Eggnog
Rich, creamy, delicious eggnog with only a few ingredients. This is basically like drinking ice cream - who doesn't love that?
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
*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.
Nutrition
Calories: 436kcalCarbohydrates: 33gProtein: 9gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 276mgSodium: 72mgPotassium: 268mgFiber: 0.1gSugar: 33gVitamin A: 1332IUVitamin C: 0.4mgCalcium: 216mgIron: 1mg
Tried this recipe?Let us know how it was!