a simple real food recipe :: traditional eggnog

I started dabbling in eggnog recipes a couple years ago.

My husband loves the eggnog.I never grew up on the stuff, so I didn’t really know what it was. He would buy a few cartons for himself between Thanksgiving and Christmas and that was that.

Quite a few years ago when I started looking at labels closer, I about fell over at the ingredients. Even the organic brands like OV were ultra pasteurized and added gums to thicken it. I tried not to make too much of a fuss over it…I mean come on. It’s only a couple cartons a year, right?

I normally will tackle any new recipe challenge head on. I probably should have come to my senses sooner considering how easy it is to make eggnog.When I started researching recipes, I actually fell in love with the story behind eggnog! Historically it was a warm, egg based nightcap found in England with splashes of bourbon, brandy, or rum.  When it came to America the dairy became part of it and soon the spices of the season were added as well. I encourage you to look up this lovely, inviting piece of history and read for yourself. It really is pretty cool!By the way…since I mastered this combination of the right ingredients, my eggnog connoisseur husband gives it two thumbs up! Win!

You’ll need:

3 cups organic heavy cream (Preferably raw, or non homogenized low pasteurized. Never ULP)

1 cup organic whole milk (Preferably raw, or non homogenized low pasteurized. Never ULP)

8-9 pastured egg yolks

3 TB raw honey

3 TB pure maple syrup

Nutmeg and cloves to top and/or combine through depending on your taste (I love it throughout, my husband doesn’t!)

Good bourbon, brandy, or rum splashed in if desired

1. Blend all ingredients with a hand held blender or mixer.
2. Refrigerate leftovers.

Kitchen Tips:

1. If you don’t like yours thick, you can do more of a 2 cups cream to 2 cups whole milk vs the 3 to 1.
2. If you choose to blend the spices throughout, they WILL settle to the bottom after a bit. If it has been refrigerated you’ll have to shake it up.
3. I do NOT recommend the traditional “whole egg” approach to making eggnog. Even when you are buying good pastured eggs, the raw whites are just not good on the gut to digest.
4. A note on the liquor: Most of the recipes I found traditionally used the bourbon. If you are going for super traditional flavor that is what I would go with. I happen to like the flavors that each of the liquors bring and don’t really have fav. Whatever is in house 😉
5. Serve it up for a special drink for the kids minus the alcohol! What a super great way to get nourishing egg yolks and raw milk into them! If the spices are a too much for them maybe grate a cinnamon stick over theirs!
6. Read here, here, and here about the benefits of fresh raw milk. (This will also answer your questions on why pasteurizing and ULP is not good).
7. Here is where you can find fresh raw milk near you. From my experience most areas at the least have a farmer supplier to health food stores that provides a non homogenized, low pasteurized option. Post me questions if you have any! I love talking fresh dairy!
8. Here is a great post by Cheeseslave about how to buy/find pastured eggs and what the difference is. I really would not recommend making this if you can’t find pastured eggs.

YOUR TURN!

So how bout you??? Is eggnog a yearly tradition for you? Do you think you would try this homemade one out??

This post was shared at Real Food Forager’s Fat Tuesday, Real Food Freaks Freaky Friday, and Butter Believer’s Sunday School, and The Polivka Family’s Family Table Tuesday!