Recipe: Eggnog

Slightly sweet, rich in flavor, and deeply nourishing for body and soul, eggnog is a wonderful winter drink and often seen at holiday parties. Eggnog can be made either room temperature (which will consist of raw egg) or warmed, which is my favorite and a great substitution for a frothy latte. While I brought up the issue of raw egg, I must say – please know your source when consuming raw eggs. Conventional eggs often times harbor more bacteria and should be cooked. Eggs from your own backyard, or a farmer you know should be fine to consume raw, in fact I use raw egg yolks many times a week and don’t think twice about it.

*I must also add a disclaimer to please drink responsibly! This drink tastes fabulous, and may go down a bit too quickly for some. We’re all about moderation here, mmmkay?

Recipe: Eggnog
Author: 
Recipe type: Beverages
Serves: 6-7
 
Ingredients
  • 2 egg yolks
  • 2 egg whites, beaten to soft peak
  • 4 Tbsp maple syrup, honey, or whole cane sugar
  • 4 Tbsp dark rum (optional)
  • 2 Tbsp vanilla
  • 2 cups whole milk
  • juice of 1 orange
  • 1 cup cream, whipped
Method of Preparation
  1. Mix egg yolks and ½ off the sugar in a saucepan (no heat) until combined.
  2. Slowly warm over low heat until slightly thickened, whisk in rum and vanilla. (personally I love a coffee liquor more than rum!) In this instance you can also add in an extra tablespoon of an orange liquor or if you forego liquor, add extra vanilla.
  3. Slowly whisk in milk and orange juice.
  4. Before the mixture gets to warm (around 80 degrees or so) you’ll need to temper in the egg white. What this means is that you take a spoon full of warm milk mixture and whisk into the egg whites before pouring the egg whites into the pan. This ensures that the eggs don’t ‘cook’ the moment they touch the warm milk. Chunky eggs in a drink are no good. Believe me – I’ve had it happen.{{shudder}} Once the egg white has been mixed with a spoonful of milk mixture, pour it into the pan while stirring constantly.
  5. Once the egg is fully incorporated, gently fold in the whipped cream.
  6. Heat to the temperature you desire.
  7. This drink can be made ahead of time and kept warm in a crockpot on low or placed in the refrigerator for a few hours until needed. Leftovers can be kept in the fridge (the heated version will keep longer than the unheated version) and you can even use it to make your french toast the next morning!
  8. Variations: Stir in ground nutmeg or cinnamon into the milk mixture. If you’d rather not mess around with beating the egg whites, skip step one and add the sugar and liquor just before the milk in step 2. Whisk the 2 whole eggs together and temper with the milk mixture that way. It will still be creamy, just not as light and frothy. You also do not have to whip the cream, the flavor will be the same, but like the beaten egg, it won’t be as light and will probably make less than 6 cups.
Notes
*These directions are the cooked version. For making at room temp, you can follow along, just mix in a bowl and not on the stove. Either way, using ingredients at room temperature makes it easier for either version.

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This post is linked to the final stop in our Whole Foods for the Holidays Real Food Progressive Dinner! Please stop by Michele’s blog, Frugal Granola, as she shares her own recipe for a Festive Russian Tea (that sounds fabulous) and you’ll also get to check out MANY other drink recipes that others have linked up!

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About Donielle

Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with being less than fertile. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health.

Comments

  1. Thanks so much! I have small children and am not up for raw eggs, so I was afraid we were out of luck on eggnog! Thanks so much for this recipe, we are looking forward to making it!

  2. Thanks so much for the recipe! With our chickens producing way more eggs than we can eat, I have been thinking about egg nog! I made one once with Frangelico instead of rum, and it was incredible!

    Lenetta Reply:

    @Jenn AKA The Leftover Queen, *resists the urge to zip over to Jenn’s to borrow a cup of sucanat and several dozen eggs…* :>) Sorry, our chickens have gone the way of Donielle’s and we aren’t getting many eggs – even the family from which we buy raw milk has had to resort to buying eggs for the winter already!

    Anyway, my in-laws are gone for a few days, so any eggs that we do get will find their way to our house and into this recipe! Except… crap, I turned all the cream into butter this afternoon. Well, hopefully we’ll get milk on Wednesday and I’ll give it a run then. :>) I’ll also be linking to this recipe in one of my weekly roundups sooner or later.

  3. I’m going to try and figger a way to add ripe bananas to this. We’ve got 2 sitting here needing to be eaten b4 2mrw. AND i used to make banana-nog back wen I was preggo with numero uno…who’s probably ur age, Donielle LOL.
    I shall try n member 2 let u know how it went!

  4. So, my husband LOVES eggnog… but can’t find it here in the country where we’re living. I’m going to attempt this Christmas eve… still need to find the cream(??)… but we’ll give it a try! I’ve never really liked eggnog but I’ll make it and try it again… it’ll be worth it if it turns out – just to make my hubby happy and have it feel like “home” for him!! :-)