Raw Milk Eggnog is thick and creamy and perfectly spiced. This non-alcoholic version of a classic Christmas favorite brings together the wholesome richness of raw milk and pasture-raised eggs and the classic flavors of nutmeg and vanilla. Enjoy the warmth and joy of the festive season with this comforting holiday drink!
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Eggnog is a rich and creamy holiday treat that is typically enjoyed during the Christmas season in many parts of the world, particularly in North America and Europe. It has a long history and has evolved over the centuries. Traditional eggnog is made with milk, cream, sugar, and whipped eggs, often with the addition of spirits such as rum, brandy, or bourbon. However, non-alcoholic versions like this one are family friendly, and various flavorings like vanilla, nutmeg, and cinnamon are added for extra taste.
This is the time of year when I start to anticipate the holiday season. I have never been a huge fan of store-bought eggnog, as it is so thick and syrupy sweet. Most brands at the grocery store contain high fructose corn syrup, artificial flavors and processed guar gum and other chemicals to give it the traditional flavor and consistency at a lower price point. Recently, I started making this homemade eggnog recipe from raw milk and raw cream, fresh eggs, maple syrup, real vanilla extract and spices. It is wholesome, healthy, and delicious. My family loves to drink it steamed with our milk frother on our espresso machine, or cold right out of the fridge. Both ways it is creamy and delicious, without a hint of anything artificial.
Some raw eggnog recipes call for raw egg yolks that you just blend with the other ingredients and serve chilled. I prefer to temper the the eggs (cook the eggs). I don’t mind eating the eggs from our own backyard chickens raw, but the flavors seem to meld together better in this version of cooked eggnog. Either way, it is best to use raw milk and pasture-raised eggs from a local farm if possible. That way you make sure that you’re using the freshest, highest quality ingredients as possible. If you don’t have any small organic farms in your area, just use the best version of conventional dairy and eggs you can find at your grocery store.
ingredients you’ll need
- 2 cups raw milk
- 1 cup raw cream
- 6 egg yolks (from a reputable source)
- 1/2 cup maple syrup
- 2 teaspoons pure vanilla extract
- 1teaspoon ground nutmeg (freshly grated nutmeg is best)
- 1/2 teaspoon ground cinnamon
- Pinch of real salt
do i have to use raw milk?
You do not have to use raw milk and raw cream for this recipe. We choose to use exclusively raw milk because of the health benefits. Raw milk is completely natural, fresh, and unprocessed milk. It contains a wide variety of essential nutrients, fats, proteins, anti-inflammatory and digestive enzymes, bioavailable vitamins, and minerals, all in a natural form which is most easily utilized by the body. In addition, raw milk facilitates production of lactase enzyme in the intestinal tract, allowing many people who are lactose intolerant to digest raw milk with no problems. (Source: Raw Milk Institute) If raw milk and cream are not available to you, you can use store-bought whole milk and heavy whipping cream instead. (Make sure you are using heavy cream and not half and half.)
how to make homemade raw milk eggnog
Making homemade nog from scratch is way easier to make than you think. Most people are intimidated by recipes that use techniques that may be unfamiliar, but I promise this one is easy! You only need simple pantry staple ingredients and about 20 minutes to make before letting it chill. So, if you are still buying store-bought eggnog, take one sip of this homemade version and I bet you’ll never look back!
Step 1: Separate the raw eggs yolks from the raw egg whites. Drop the raw yolks into a large bowl. Set the whites aside and save for another recipe. Add the maple syrup and vanilla to the egg yolks and whisk until they are totally combined.
Step 2: Heat the raw milk, raw cream, fresh nutmeg and cinnamon in a pot over medium-low heat. You want to heat it until it starts to simmer and there are bubbles starting to rise from the sides of the pot.
Step 3: Next, you are going to temper the eggs. Tempering means that you are going to gently cook the egg yolks without them forming large clumps. To do this, you are going to slowly pour a cup of hot milk mixture into the egg yolk mixture while whisking the entire time. Do this until you have poured all of the hot milk into the eggs. Don’t stop whisking! If you pour the hot milk in the egg yolks too quickly or if you’re not whisking enough, the egg yolks will turn into scrambled eggs and there’s really no saving it. If that happens, you’ll have to start over.
Step 4: Pour the eggnog through a fine mesh strainer to remove any large pieces of the spices, if there are any. Refrigerate overnight to thicken completely.
Step 5: Enjoy warmed up in your favorite mug, or cold right out of the fridge.
how to store raw milk eggnog
Store Raw Milk Eggnog in a glass jar with a tight-fitting lid in the refrigerator. It is best enjoyed within the first few days after making it. This Raw Milk Eggnog does not freeze well, so it’s best to just make what you plan to drink fresh.
recipe tips and notes –
-This version does not call for any alcohol, but you can definitely add it if that’s how you like it.
-Raw honey works as a sweetener too, but it does have a stronger taste than maple syrup. We have made it both ways and prefer it with syrup.
-Feel free to experiment with the extracts and spices! Vanilla, nutmeg and cinnamon are the classic eggnog flavors, but adding some other spices would give it some funvariety.
-The nice thing about this recipe is that it’s super flexible – you can adjust the spices and sweetener however you like them.
-Don’t want to make your own eggnog, but still want to avoid the junk in this store-bought stuff?Kalona SuperNatural Eggnogis a clean brand — check your local health food store to see if they carry it.
print the full recipe with step by step instructions
Homemade Raw Milk Eggnog
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Raw Milk Eggnog is thick and creamy and perfectly spiced. This non-alcoholic version of a classic Christmas favorite brings together the wholesome richness of raw milk and pasture-raised eggs and the classic flavors of nutmeg and vanilla. Enjoy the warmth and joy of the festive season with this comforting holiday drink!
Ingredients
- 2 cups raw milk
- 1 cup raw cream
- 6 egg yolks
- 1/2 cup maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Pinch of real salt
Instructions
Separate the raw eggs yolks from the raw egg whites. Drop the raw yolks into a large bowl. Set the whites aside and save for another recipe. Add the maple syrup and vanilla to the egg yolks and whisk until they are totally combined.
Heat the raw milk, raw cream, fresh nutmeg and cinnamon in a pot over medium-low heat. You want to heat it until it starts to simmer and there are bubbles starting to rise from the sides of the pot.
Next, you are going to temper the eggs. Tempering means that you are going to gently cook the egg yolks without them forming large clumps. To do this, you are going to slowly pour a cup of hot milk mixture into the egg yolk mixture while whisking the entire time. Do this until you have poured all of the hot milk into the eggs. Don't stop whisking! If you pour the hot milk in the egg yolks too quickly or if you're not whisking enough, the egg yolks will turn into scrambled eggs and there's really no saving it. If that happens, you'll have to start over.
Pour the eggnog through a fine mesh strainer to remove any large pieces of the spices, if there are any. Refrigerate overnight to thicken completely.
Enjoy warmed up in your favorite mug, or cold right out of the fridge.
Notes
-This version does not call for any alcohol, but you can definitely add it if that's how you like it.
-Raw honey works as a sweetener too, but it does have a stronger taste than maple syrup. We have made it both ways and prefer it with syrup.
-Feel free to experiment with the extracts and spices! Vanilla, nutmeg and cinnamon are the classic eggnog flavors, but adding some other spices would give it some funvariety.
-The nice thing about this recipe is that it's super flexible - you can adjust the spices and sweetener however you like them.
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