Can you really enjoy the holidays without eggnog? At least not at our house! 
I am always counting down the days till it comes into the store, and yet in reality I can have a homemade version year round that is far more nourishing! I have been experimenting with making homemade eggnog of late…so here you are! Enjoy a good quality protein holiday drink without extra preservatives and additives right from your own kitchen! Yum!
Holiday Eggnog
1 1/4 cups whole milk, preferably raw (using heavy cream makes for a thicker and creamier version like you would find in the store)
2 egg yolks, raw
2 tsp vanilla
dash of salt
1/4 tsp nutmeg
1/2 tsp cinnamon
3 Tbsp sweetener – honey or maple syrup (maple syrup is the best or half and half)
2-3 ice cubes
Combine all ingredients in a blender. Top with an extra dash of nutmeg!
Eggnog Ice Cream
Double the recipe above, replacing half of the milk with heavy cream (optional, but it will make a more creamy final product), and increase the sweetener to about 1/3 cup, and put into your ice cream machine. A double recipe makes about 1 quart of ice cream or approximately 4-5 servings. Note: when preparing ice cream, you will desire to make it sweeter than you might think in the preparation process as it will lose some of the sweetness in the freezing process.
I did the math and this is so cheap to make! I’m going to try this one. I linked to this recipe in my thrifty Thanksgiving post. Thanks!
I’m in Southern California, and it is still quite warm here, but I am already getting so excited about the Fall and Winter seasons. Can’t wait to try this recipe out. I am also planning on attempting a homemade pumpkin spice latte, it would be a lot less expensive and more nutritious at home than at Starbucks!
Yum! Was actually thinking since I have so many fresh chicken eggs I should try to make some this winter. Thanks for the recipe!
If you are lactose intolerant, you can make this recipe with almond milk. It’s still very good.
I got my weekly fresh batch of raw milk and eggs today, so I thought I would give this a try right away. Wow, I’m surprised at how good this is! Thank you for a wonderful egg nog recipe!
The only thing I would do differently next time is greatly reduce the amount of vanilla or use vanilla that does not have alcohol in it (I recently discovered that and can’t wait to try it soon). I can taste the alcohol from the vanilla really well and I don’t like the taste of any alcohol, so that sticks out like a sore thumb for me.
Perhaps a half teaspoon?
Oh, and I suppose one more thing I would do differently would be to reduce the amount of cinnamon to equal the nutmeg. I had plenty of cinnamon leftover at the bottom of my drink, so perhaps it didn’t need as much.
So if anyone is wondering, I am pregnant at the moment and made this with:
Raw milk
Fresh egg yolks from our local farm
Raw honey
Himilayan Salt
And all the spices and such
Blended for 30 seconds on high in my VitaMix blender
Yummy! I will certainly be making this again! Thank you, Lindsay!
I’m a relatively “new” reader of your blog, and I really enjoy it! The recipes all sound really good, and my family has enjoyed the ones I’ve tried so far — the chicken and dumplings were a big hit, for example.:-)
This egg nog sounds good, and if I can find a good source of raw milk (the closest I’ve seen is almost 1/2 an hour drive one way) and local eggs (my usual egg source dwindles off during the winter) I’d like to try it.
One question about this recipe, though. You say this is a “quality protein holiday drink.” But the egg whites (where the majority of the protein in eggs is found, I believe) aren’t included. Yes, I know milk has a good amount of protein, and it’s our family’s main “protein” drink — but that’s without adding more sugar. Just wondered.
I love eggnog and will have to try your homemade version–I’m sure it is cheaper than store bought, not to mention healthier!
I LOVE egg nog as well. It is so yummy.
We can, I never liked Egg Nog lol.
We’re more hot chocolate, and hot apple cider people.
I was going to ask the same thing. I’ve been drinking my raw milk fresh from a local farm throughout this pregnancy and sometimes am blessed with some fresh local eggs. I don’t know if I trust the organic eggs I get at the grocery store, though. I’ll have to try this the next time I get some local eggs. It looks yummy.
Oh yummy! I love eggnog and have been drinking the store bought from Trader Joes for 2 weeks. I’ll love making our own with raw milk. Thanks for sharing!
Blessings!
This looks very yummy, just wondering if it’s safe during pregnancy???
I use farm fresh free range eggs, and thus they are perfectly safe to eat raw during pregnancy. My midwife even drinks raw milk and highly recommends I do! Here is the food diet recommended by Nourishing Traditions: http://www.westonaprice.org/children/dietformothers.html. They express no concern for pregnancy women eating raw milk or eggs. It all depends upon your source!
I figured you had thought of that, just asking-more for my information than to inform you that you shouldn’t eat them during your pregnancy.
Hmmmm….are you positive that even fresh free range eggs would be completely and 100% safe from salmonella? Because that is where the danger lies and even free range chickens still poop!
I’m pregnant and I know that next Christmas I won’t be, so I think I’ll forgo making my own this year and wait try it next year. It’s just a little thing really.
According to Weston Price:
Many of the books also caution against consuming raw or lightly cooked eggs out of fear of salmonella or listeria. In fact, it is fine to consume the yolks raw (as in smoothies or salad dressings). The whites, however, should usually be cooked to neutralize enzyme inhibitors that can interfere with digestion.
Also, Dr. Mercola addresses the question thoroughly here with the same viewpoint…egg yolks are perfectly fine!
He says: The chances are 0.003 percent of eggs are infected. The translation is that only one in every 30,000 eggs is contaminated with salmonella. This gives you an idea of how uncommon this problem actually is.
Secondly, he continues: Salmonella infections are usually present only in traditionally raised commercial hens. If you are purchasing your eggs from healthy chickens this infection risk reduces dramatically. Remember, only sick chickens lay salmonella-contaminated eggs. If you are obtaining high quality, cage-free, organically fed, omega-3 enhanced chicken eggs as recommended above, the risk virtually disappears.
Read more in his articles on raw eggs here and here.
So overall, it is definitely a matter of choice. There may be a very slight risk, but the health benefits out way that in my opinion.