Eggnog is wonderful but raw eggnog is even better. Made with whole raw milk, you get all the health benefits of probiotic bacteria and enzymes.

Eggnog, if you’re not familiar, is a sweetened holiday beverage made with milk and cream, sugar, eggs, and optional liquor — usually brandy, rum, or Bourbon. My favorite thing to add is Amaretto, a sweet Italian liqueur made from almonds.

Eggnog came to America from Europe in the 1800s. Nowadays, most people do not make their own eggnog, and instead buy it in grocery stores in the dairy aisle. Commercial eggnog is typically made with poor quality ingredients, ranging from “modified milk ingredients” instead of milk to all sorts of fillers and gums to produce a thicker beverage.

This recipe uses raw, grass-fed milk and cream, and raw honey or maple syrup in place of refined white sugar. It is super easy to make, and does not take more than a minute or two. Eggnog is a great way to get in a lot of extra raw dairy and high-quality saturated fats from the raw cream, as well as raw egg yolks during the winter season.

And if you add a little booze, it makes wrapping presents a whole lot more fun.

Raw Eggnog

Ingredients

Milk, raw, grass-fed, organic (2 cups)
Cream, ideally organic, raw & from grass-fed cows, at the very least not ultra pasteurized (2 cups)
Large egg yolks (pastured or at least free-range organic) (8)
Raw honey or Grade B maple syrup (1/4 cup)
Vanilla extract, organic if possible and make sure to avoid ‘artificial vanillin’ (1 tsp) — (click here for recipe for homemade vanilla extract)
Freshly grated nutmeg (you can also use dried ground nutmeg but the flavor of fresh is vastly superior)
Optional: Amaretto, Bourbon, brandy or rum to taste

Raw Eggnog: Equipment

Nutmeg grinder, if using fresh nutmeg
Blender or food processor

Raw Eggnog: Directions

1. Blend the milk, cream, eggs, honey or maple syrup and vanilla extract, and optional alcohol in blender or food processor until smooth. Note: If using Amaretto, you can skip the honey or maple syrup, or just use less sweetener, as Amaretto is very sweet.
2. Pour into glasses.
3. Grate fresh nutmeg over each glass.

Raw Eggnog: Recipe Notes

You may use this recipe as a base for Eggnog Ice Cream.

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