As a kid, I was absolutely certain…
I was taking my own life into my hands every time I would eat raw cookie dough.
My mom did a very thorough job of scaring us silly about the life-threatening dangers of raw eggs. Sad to say, it didn’t stop my sister and I from pinching off bits of dough when she wasn’t looking…
Without fail, I’d get a stomachache an hour or two later (Not from the raw eggs, but rather the raw sugar and flour. Or maybe the guilty conscience.) and I would lie there, positive I was going to die a slow death as a result of my forbidden nibbling.
Therefore, thanks to my cookie-dough experiences, I was leery of drinking eggnog for quite a while. Not the store-bought stuff, as that’s always thoroughly pasteurized (and full of other junk, of course), but rather any raw eggnog recipe I would see floating around.
Risks of Eating Raw Eggs
Becoming a homesteader has turned me into quite the risk-taking rebel… First raw milk, and now homemade eggnog made with raw eggs. What can I say… we like to live on the edge around here…
However, as I’ve learned more about food production and fresh foods, my fear of raw eggs has decreased significantly. Especially if said eggs come from healthy pastured chickens, like the ones we raise.
“The salmonella risk is increased when hens are raised in unsanitary conditions, which is extremely rare for small organic farms where the chickens are raised in clean, spacious coops, have access to sunlight, and forage for their natural food. Conventional eggs, making up the vast majority of eggs in typical grocery stores, have an increased risk for salmonella, which is why I advise against eating conventional eggs raw. One study by the British government found that 23 percent of farms with caged hens tested positive for salmonella, compared to just over 4 percent in organic flocks and 6.5 percent in free-range flocks.”
So, while you most definitely won’t find me making this raw eggnog recipe with storebought eggs, I feel quite safe using our homegrown, farm fresh eggs from our happy, healthy chickens.
Homemade Eggnog Recipe
(this post contains affiliate links)
- 2 cups milk (raw is best, if you can find it!)
- 2 cups cream (raw is best, if you can find it!)
- 6 egg yolks (from a reputable source)
- 1/2 cup maple syrup (where to buy maple syrup)
- 2 teaspoons vanilla extract (how to make your own vanilla extract)
- 1 teaspoon ground cinnamon (where to buy real cinnamon)
- 1/2 teaspoon ground nutmeg (freshly ground is best)
- 1/4 teaspoon ground cloves
- Pinch of sea salt (I use this salt.)
- 2 tablespoons egg white (optional: for extra creamy version only)
Quick Version: Combine all ingredients in a blender or stand mixer (a blender is less messy), and mix thoroughly. Chill completely before serving.
Extra Creamy Version:
The one thing I don’t love about raw eggnog is that it’s not quite as creamy as the cooked versions. So, I came up with this quick technique to increase the creaminess.
Combine milk, 1.5 cups of cream, and all other ingredients (minus the egg whites) in a blend and combine thoroughly.
With a stand mixer or hand mixer, beat the remaining 1/2 cup of cream and 2 tablespoons of egg whites until stiff peaks have formed.
Fold the whipped cream mixture into the egg/milk mixture. Chill and enjoy!
Don’t forget to sprinkle your finished eggnog with an extra pinch of nutmeg to make it pretty after you pour it into the glass. Serve with a straw, if desired.
Kitchen Notes:
- Sometimes I like to strain my eggnog to create a smoother finish–especially if I’ve ground my own spices and there are coarser bits.
- Don’t have a good source of pastured eggs? Try this cooked eggnog recipe instead.
- This eggnog recipe makes 3-4 servings.
- The good thing about this eggnog recipe is that it’s super flexible– you can definitely adjust the spices and sweetener to fit your tastes.
- If you’re still feeling nervous about eating raw eggs from your chickens, give them a quick wash in soapy water before you crack them.;
- This is a non-alcoholic eggnog recipe, but if you’re looking to spice it up a bit, try this eggnog recipe with bourbon.
- Don’t want to make your own eggnog, but still want to avoid the junk in this storebought stuff? I love Kalona SuperNatural Eggnog— check your local health food store to see if they carry it.
Homemade Eggnog Recipe
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 3-4 servings 1x
Ingredients
- 2 cups milk (raw is best, if you can find it!)
- 2 cups cream (raw is best, if you can find it!)
- 6 egg yolks (from a reputable source)
- 1/2 cup maple syrup (I love this real maple syrup)
- 2 teaspoons vanilla extract (like this)
- 1 teaspoon ground cinnamon (like this)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt (I use this one)
- 2 tablespoons egg white (optional: for extra creamy version only)
Instructions
- **Quick Version:
- Combine all ingredients in a blender or stand mixer (a blender is less messy), and mix thoroughly. Chill completely before serving.
- **Extra Creamy Version:
- The one thing I don’t love about raw eggnog is that it’s not quite as creamy as the cooked versions. So, I came up with this quick technique to increase the creaminess.
- Combine milk, 1.5 cups of cream, and all other ingredients (minus the egg whites) in a blend and combine thoroughly.
- With a stand mixer or hand mixer, beat the remaining 1/2 cup of cream and 2 tablespoons of egg whites until stiff peaks have formed.
- Fold the whipped cream mixture into the egg mixture. Chill and enjoy!
- And don’t forget to sprinkle your finished eggnog with an extra pinch of nutmeg to make it pretty after you pour it into the glass. Serve with a straw, if desired.
Now that we have our own little farm and some chickens I will give this a try (probably next year) as our chicks are not old enough yet to lay.
I will definitely have to give this recipe a try. I think I’m with you in the “extra-creamy” preference so I will have to try that variation.
Thanks!
Jill, this sounds wonderful. I agree, extra creamy is better.
I like the straws in your photos. My daughter-in-law got me some straight glass straws for Christmas last year, but I really like the idea of the bent straws. Where did you find them?
I got them from strawesome.com- my kids LOVE them!
Thanks! I’ll look them up.
Merry Christmas to you and your family!
funny i ate raw everything all my life. mom would say we could get sick. I never did. i still eat raw cookie dough. donut dough is the best!!!!!!!!!!!! I have done raw eggnog and cooked. now to make it without milk as I still have problems with milk. that does make me sick. thanks for a starter recipe. I can make this for everyone else in the house tho.
Donut dough….. yum!
Hi, I keep seeing these discussions about raw eggs, & keep waiting to see the simple answer, but; so far haven’t. I’m amazed! Here goes; it is safe, by law, & has passed actual scientific process (repeatable results WITH the side issue of the control group NOT having the same results. Use CODDLED EGGS! Very simple, but careful: I do them 1 at a time. Put on medical type gloves (to protect your fingers). Bring a coffee cup (in the microwave); full of salted water to a full, rolling boil, about 2 min. Using a tablespoon (or U WILL get burned!), drop the egg gently in, remove from heat source, time 90 seconds. Turn on cold tap or have bowl w/cold water ready, (to protect your fingers). Very quickly; pick up the egg, smack it in the center w/a butter knife & scoop it out, into your mixing bowl. The technique is the challenge, it took me 4 eggs to get it right. A few extra seconds, your egg is cooking (solid). I tried using a teaspoon to crack the egg, to scoop more efficiently, but; ended up w/lots of shell bits. I burned my fingertips ALOT! Dip the egg in cold water, whenever U need to. Voila, a safe “raw egg”!
“They” do say that the alcohol content and a good long ferment of a month emulsifies the proteins in the milk and egg to that soul-satisfying creaminess that was traditional 200 yrs ago, that the store-bought varieties have mimicked since pasteurization with thickeners for an immediate product. I never have the self-control to wait! 🙂
Susannah, have you done this? Are you saying that a bit of alcohol and just letting it sit for a month will ferment it? Or would you be using some whey in the mix to ferment? I’m wondering if the milk wouldn’t just sour? Not sure it would still taste like the fresh, sweet eggnog at that point.
Thanks…
I should have said “age” rather than ferment. Habit- I love my Live foods :-). I read that the bourbon or other spirits preserve it for a very long time (yr? Yrs?? Think Irish Creme) by killing the live bacteria and unwinding the protein strands. The longer the protein strands have to unwind, the thicker and Sweeter the product – no lactobacilli to keep souring. Upside- highly nutritious and digestible. Downside- no longer probiotic. I have never tried because I whip up batches, dont have spiced rum on hand, and am impatient 😉 Every year I also intend to make a batch in spring with peak quality cream and eggs and never seem to get it done then either 🙂
Hi, Susannah – Thanks for the quick and comprehensive reply. I don’t have time now to experiment, but will definitely keep this in mind for the future – like someday when I have absolutely nothing to do…..HA! We don’t drink alcohol, but I did buy some to make vanilla….haven’t done that yet either but need it, as my supply of Simply Organic is nearly gone.
Yes, when you said ‘by killing the live bacteria’ I was thinking the probiotic benefit would be gone. One more question I forgot to ask, but am certain it needs to be refrigerated, right? At any rate, I’m going to put this in my recipe file and will be anxious to experiment…I think. Since we don’t drink, I’m actually wondering if this might be a good idea…LOL
Interesting you mentioned this Susannah– I was just looking at some aged eggnog recipes the other day! http://artofeating.com/aged-eggnog/
Hi Jill,
This morning I had a comment all set and was ready to click Post Comment when I got some kind of box on my screen (I HATE boxes!) and had to shut down, losing my message.
Yesterday I didn’t have time to check the link but called it up this morning. It’s quite a story which I’ve bookmarked for a couple people who might be interested. It’s definitely a long procedure for which I wouldn’t have time to make but does sound good.
I thought I’d share a little story about one of our eggnog experiences. Last summer on a HOT July day my husband and I decided to go to a farmers’ market that’s quite a drive, so we only get there a few times a year. We decided to take a large stainless thermos of eggnog for lunch as we wouldn’t think of eating the CAFO, GMO, sausage sands, hot dogs, etc. foods they sell there, and we don’t eat gluten so sandwiches weren’t an option. When we returned home, we unpacked and put away all our goodies.
You are no doubt ahead of me here. About 3 wks. later the thermos was discovered beneath the seat in back, where it must have rolled on the way home. 🙁 I told my husband as I was washing / airing it that I may never drink eggnog again…whew. However, I did get over it after a time, and am so glad, as we have it often, and I’ve got so many fond memories of my mother fixing it for me as a child at times when I didn’t feel well. Of course, if I had an upset stomach, no eggnog. And those eggs and milk came from my grandparents’ farms.
Oh noooooo! I bet that was the worst smell ever!! 🙁
Oh my, yes……it was pretty bad, comparable to a lot of other spoiled food items that make you hold your breath until you can get some fresh air….LOL.
I bet!
Whoops, hit the wrong Reply. The comment above should have been here. Guess you need another button for Deleting and Corrections.
We don’t have chickens, but get our Non-GMO eggs (and free-range chicken – some vendors have organic) at our local farmers’ market. For several years I wouldn’t eat raw eggs because we were stuck with store eggs…….yuk! I grew up on raw eggs and milk and really missed having wholesome products in the city. We were finally able to move back home where we have many farms, although not all try to be organic, using corn and soybeans as supplemental foods. And lots of them spray their fields also. :o(
I make eggnog quite often for hubby and myself and this version sounds fabulous, as I like it thicker, and have also been playing around with different methods. I whip it up throughout the year for breakfasts or put it into a thermos if we’re going to be out for hours with no place to have a healthy lunch.
Thanks so much for sharing, and Merry Christmas!
I like mine thicker too! 😉 Enjoy!
Holy SMOKES! This is, hands down, the BEST eggnog I’ve ever tasted. I’ve prepared quite a few other homemade versions, but this easily takes the blue ribbon. Outstanding!!
Whoo-hoo!! So happy you liked it Lauren!! 🙂
I always ate raw cookie dough, despite the dire warnings! Now I have my own hens’ fresh eggs, so I no longer hesitate to make real mayo for my family. I’ve never cared for egg nog, but this looks like a good recipe for those who like it, and it would be super easy to make, so I may make a batch for my family.
I make this for my husband every morning during the week (sans alcohol!), as he’s not a breakfast eater. (Weekends he will do brunch) It’s very filling and easily holds him till lunch. I’ve found that by adding raw cacao and some local raw honey I can get my grandchildren (who live with me) to drink it. In fact, they love it! Other variations are adding strawberries or other fruit. I use my emulsion blender and it’s quick and easy. It’s the best way I’ve found to get those fresh eggs and raw milk and raw cream into them! Thanks for sharing!
I’m definitely liking the eggnog-for-breakfast idea!! 😉
Such perfect timing! I was just telling my kids today of how I had made homemade eggnog a long time ago and how I really should make some this year. Now I have your great recipe to try. To be honest, I always thought it was silly of people to be afraid of eggnog. In most eggnog recipes, the egg is cooked, it’s just in a liquid state with the milk and cream. I’ve never had raw eggnog, but I’m excited to try your version sweetened with maple syrup.
Raw milk is illegal in my state, so I like to get pastured milk instead, so I’ll definitely have to try both the raw and cooked versions. Thanks for posting this!
Enjoy Sarah!
This recipe looks wonderful, Jill. I can try it now that my “girls” are laying again. (I had to fool them with a lamp :/)
This looks and sounds delicious!
The ingredients, while not identical, are very similar to the recipe I grew up with. There are a few differences. One of the differences is the spices. For instance, my mom’s idea of seasonings, probably because of my dad’s influence, were a bit bland. Salt, pepper, and when we felt a little CAARAZY, cumin, were almost all we knew. 🙂 So … we never added any of the spices in your recipe, but we did use vanilla (although it may have been imitation).
Wow– cumin and black pepper– that’s new to me! Very cool!
I have never ever had homemade eggnog. I’ve just had cheap store bought. We have raw milk now with lovely cream on the top. I’m definitely making this! Thanks so much for the recipe!! It looks delicious.
Kelly
Simple Life Mom
It’ll be delish with your lovely raw milk!
Very good recipe can’t wait to try it
Enjoy Breda!
Just made this for Christmas eve company. Everyone is raving about how delicious it is. This is a new holiday tradition for us. ????????????????
Wahoo!! That’s what I like to hear!
Thanks for the recipe. I used to buy some homemade eggnog from our local dairy store but then we moved and that is no longer convenient so I’ve been a little sad about that~ until I found this recipe. How did I now know it was this simple? We have our own chickens so we used our own eggs and the farmer I get my milk from saved me some cream for the recipe. So yummy. We all had our special treat with some cookies tonight. Merry Christmas!
So fun!
Or get a sous vide and you can simply and easily pasteurize your own! 🙂
I was thinking the same thing! I’m definitely going to give that a try with my sous vide when I get a chance.
I love that the store bought version you recommend is made a whopping 30 miles from my home! Thank you for supporting our local farmers!
Wahoo! That is awesome!
Has anyone tried making eggnog with goat milk? I have to avoid all cow products if I want to breathe, but I would love a glass of eggnog again. Always only had the store bought stuff, except one time I made it from scratch BA ( before allergies). From what I understand, goat milk is naturally homogenized so can’t separate out the cream.
Goat milk should work just fine!
You tell us this food and that food is bad for us, yet have you ever done a study on how bad alcohol is? I understand that you accommodate non-alcohol methods and even your primary recipe uses no alcohol, but you do not speak against alcohol like you should, especially calling yourself Christian. For health conscience folks, alcohol should be #1 on the banned food list.
It would seem that the main theme of you health food nuts is money – if it’s inexpensive, it’s bad for you. I don’t buy all of your garbage, and if other families are like mine, the choice is affordable food, or no food at all. Now which way are you going to live longer?
Wow Kenneth– that’s a pretty angry comment to leave on a innocent, alcohol-free eggnog recipe.
If you read it again, you will see that my comment is not against the alcohol-free recipe (I acknowledged that your primary recipe had no alcohol), but rather against your accommodation of alcohol at all and against all your kooky-dooky “health” (read “expensive”) food ideas.
For the alcohol:
Who hath woe? who hath sorrow? who hath contentions? who hath babbling? who hath wounds without cause? who hath redness of eyes? They that tarry long at the wine; they that go to seek mixed wine. Look not thou upon the wine when it is red, when it giveth his colour in the cup, when it moveth itself aright. At the last it biteth like a serpent, and stingeth like an adder. Thine eyes shall behold strange women, and thine heart shall utter perverse things. Yea, thou shalt be as he that lieth down in the midst of the sea, or as he that lieth upon the top of a mast. They have stricken me, shalt thou say, and I was not sick; they have beaten me, and I felt it not: when shall I awake? I will seek it yet again. Proverbs 23:29-35 KJV And for those of you who are going to say that Jesus made wine, Proverbs 31:4-5 says: “It is not for kings, O Lemuel, it is not for kings to drink wine; nor for princes strong drink: Lest they drink, and forget the law, and pervert the judgment of any of the afflicted.” Jesus wrote this book and He is Prophet, Priest, and King, and He did not violate any part of Scripture.
For the rest of your stuff:
Now the Spirit speaketh expressly, that in the latter times some shall depart from the faith, giving heed to seducing spirits, and doctrines of devils; Speaking lies in hypocrisy; having their conscience seared with a hot iron; Forbidding to marry, and commanding to abstain from meats, which God hath created to be received with thanksgiving of them which believe and know the truth. For every creature of God is good, and nothing to be refused, if it be received with thanksgiving: For it is sanctified by the word of God and prayer. But refuse profane and old wives’ fables, and exercise thyself rather unto godliness. For bodily exercise profiteth little: but godliness is profitable unto all things, having promise of the life that now is, and of that which is to come. 1 Timothy 4:1-5, 7-8
Kenneth- I don’t even remotely attempt to make my food preferences into “doctrine”. Not sure where you got that. They are simply my preferences. I enjoy good food– growing it, preparing it, and eating it. If someone doesn’t want to eat like I do, then more power to them. Doesn’t bother me in the slightest.
I don’t personally consume alcohol outside of extracts and cooking, (never have developed a taste for it) but have ZERO problem with other people partaking in reasonable amounts. And I also happen to believe the Bible does not forbid all alcohol and I couldn’t care less if other Christians choose to drink it. Not sure why we are even debating this…
If you don’t like my “kooky dooky” health notions, then don’t read my blog. There are several million other blogs out there to choose from. Simple solution.
First of all Jese didn’t write the book of Proverbs. It was written by man, but inspired by God.
Just like the Bible doesn’t say money is evil, but the “love” of money is evil, other than in a few specific circumstances the Bible doesn’t say not to drink. Instead is says not to be a drunkard.
Know ye not that the unrighteous shall not inherit the kingdom of God? Be not deceived: neither fornicators, nor idolaters, nor adulterers, nor effeminate, nor abusers of themselves with mankind, nor thieves, nor covetous, nor drunkards, nor revilers, nor extortioners, shall inherit the kingdom of God. 1 Cor 6:9-10 KJV
In fact the Bible shows that it is ok to drink a little: Drink no longer water, but use a little wine for thy stomach’s sake and thine often infirmities. 1 Timothy 5:23
and
22 Thou shalt truly tithe all the increase of thy seed, that the field bringeth forth year by year. 23 And thou shalt eat before the Lord thy God, in the place which he shall choose to place his name there, the tithe of thy corn, of thy wine, and of thine oil, and the firstlings of thy herds and of thy flocks; that thou mayest learn to fear the Lord thy God always. 24 And if the way be too long for thee, so that thou art not able to carry it; or if the place be too far from thee, which the Lord thy God shall choose to set his name there, when the Lord thy God hath blessed thee: 25 then shalt thou turn it into money, and bind up the money in thine hand, and shalt go unto the place which the Lord thy God shall choose: 26 and thou shalt bestow that money for whatsoever thy soul lusteth after, for oxen, or for sheep, or for wine, or for strong drink, or for whatsoever thy soul desireth: and thou shalt eat there before the Lord thy God, and thou shalt rejoice, thou, and thine household Deuteronomy 14:22-26
Yes, the Bible has plenty passages calling drinking a bad thing, but they are in relation to drinking too much and there are things like not drinking if you are a bishop, or a Nazarite. Also, those who have had a drinking problem shouldn’t drink and there are some who shouldn’t drink because they don’t have enough self-control to handle it. But the point is the Bible doesn’t say drinking is wrong, but excess is wrong.
If you are so stuck on drinking being wrong, then you should never eat any more than you need to sustain your body in a healthy state because the Bible says not to be a glutton. And there are other things you probably do that you shouldn’t if you want to be legalistic about it.
Hi Jill,
I’ve been making my special eggnog for over 50 years. I didn’t worry about anything not being “safe” back when I started. I firmly believe I’m immune to eggnog malfeasance. My recipe is unchanged …
1 dozen eggs, separated. This does not mean two piles of six.
1 pound confectioners sugar, AKA powdered sugar.
1 quart whipping cream.
1 gallon whole milk.
Freshly grated nutmeg.
Beat the egg yolks, then beat in the sugar. It will be very stiff.
Whip the egg whites until stiff peaks form.
Whip the heavy cream until stiff peaks form.
Mix the above together in a 12-quart stainless stock pot. Add the gallon of milk. Stir. Dispense, grating nutmeg on each serving.
If you think this eggnog might kill you, pour a very large glassful and walk along a narrow road with your back to traffic. You might be right.
If you drink this eggnog with your eyes closed, it is calorie free.
Note: Do not add rum to this eggnog. Drink it on the side.
Yeehaw– a pound of sugar! But hey– it IS eggnog and it IS the holidays… so who cares!? 😉 Thanks for sharing, Daryle!
Someone asked if they should put vanilla in the nog … sure up to three tablespoons. If it tastes a lot like French Vanilla ice cream … load it into a ice cream freezer!
Thanks so much for sharing this recipe! I’m on a ketogenic diet (low carb and low sugar, high fat) and I’ve been struggling to find an eggnog recipe that uses cream and doesn’t add a bunch of sugar. This sounds perfect! Now I just need a reputable source for eggs. 🙂
Hope you love it, Beth! 🙂
This recipe is so very delicious! We take the extra step to whip the cream and it turns out perfect. Thank you so much for sharing.
Glad you liked it Kat! 🙂
I didn’t read all the way thru the comments, but I wondered if you’ve ever tried this with Duck eggs? If so, any adjustments?
I haven’t tried it with duck eggs yet… can’t help but wonder if the flavor would be a bit strong?
I never heard of raw eggnog.
Absolutely divine! My 12 year old made 2 batches of the extra creamy version tonight for us! ?????? Thank you!
I never thought of Maple syrup! That sounds great!
I make raw eggnog for my kids and myself with usually just raw milk, raw eggs, raw cream, raw honey, cinnamon and nutmeg. I never measure anything I just pour it lol.
Three cheers for not measuring stuff. 😉 I rarely do… unless I’m trying to write instructions for a blog post. 😉
Our Chickens eggs sometimes have little specks of blood in them, but they’re very clean healthy chicken?
Do you have any advice?
Just made this today, using raw ingredients. It was divine! Thank you for sharing! I can’t believe how easy and delicious this was 🙂
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
We made this, and researched through the state of NC Food Dept that if we heated it to 160 fahrenheit and removed it to cool, it will kill off all food borne pathogens. We did this, and it did not break. It did heat off a bit of volume, as it did thicken naturally through the brief cooking process, but it yielded a great egg nog that’s safer to consume. We dealt with food poisoning this past summer, and even with raw eggs from known sources, we’d rather air on the side of safety for the sake of our health and sanity.