Raw Milk Eggnog
This homemade raw milk eggnog is creamy, perfectly spiced, and made with farm-fresh eggs, raw milk, and cream. A quick and festive holiday favorite!
Ingredients
- 6 fresh eggs (from your own flock or a trusted source)
- 2 cups raw whole milk
- 2 cups raw cream
- 1/2 c maple syrup
- 1 tbsp vanilla
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Mix all the eggnog ingredients—egg yolks, maple syrup, raw milk, raw cream, vanilla extract, salt, and ground nutmeg—with a whisk, blender, or food processor. Blend until smooth and well combined.
- Transfer the mixture to a half-gallon glass mason jar or pitcher and chill in the refrigerator for at least two hours to let the flavors meld.
- Pour into cups, sprinkle with additional ground or freshly grated nutmeg, and enjoy!
Notes
- Thicker eggnog: If you prefer a thicker consistency, beat 2 raw egg whites and ½ cup of raw cream until stiff peaks form. Gently fold this fluffy mixture into the chilled eggnog with a spatula before serving.
- Spike it (if you like): Depending on your preferences, you can “spike” your eggnog with rum, brandy, bourbon, or whiskey. For a non-alcoholic twist, try adding a splash of rum extract for a similar flavor profile.
- Top it off: Serve your eggnog in a fancy glass with a dollop of homemade whipped cream, a sprinkling of cinnamon or pumpkin pie spice, or a light grating of whole nutmeg for an extra festive touch.
- Customize the sweetness and spice: Adjust the maple syrup or spices to your liking. If you’re out of maple syrup, you can always substitute it with raw honey, white or brown sugar, or even coconut sugar. This recipe is flexible, so don’t hesitate to make it your own.
- Chill it right: Eggnog tastes best when it’s served thoroughly chilled. If you’re in a rush, pop it in the freezer for about 20 minutes before serving—just don’t forget about it!