I love eggnog. This time of year there are plenty of choices for eggnog lovers at the grocery store. But I’ve noticed that most eggnog is just too rich for my tastes these days. I end up mixing it with milk. This year I wanted to make my own from the raw organic milk I buy from a local farmer and our duck eggs. I read through recipes online and in my New Settlement Cookbook. Although the old fashioned recipes in the cookbook sounded delicious, they called for heavy cream…and I’m trying to cut back on the uber-fatty richness of regular nog. I ended up reading several recipes and altering them to my own taste. Please be advised that this recipe contains raw eggs and unpasteurized milk. If you are concerned with salmonella or other bacteria, I recommend trying a recipe that is cooked instead.
- 2 duck eggs or large chicken eggs
- 2 1/4 c raw milk (I removed most of the cream)
- 4 Tbsp organic sugar
- 2 tsp vanilla extract
- sprinkle of nutmeg
Add all ingredients, except nutmeg, to a blender and blend on low for about 1 minute. Chill, pour into a glass and sprinkle with a light dusting of nutmeg.
Notes: I used all organic ingredients, but you can use what you have on hand. The duck eggs gave this eggnog a more ‘eggy’ flavor…some people prefer chicken eggs. You might want a little bit more sugar, or you might want to use whole milk for a richer nog. Add a little whiskey or rum for the grownups looking for a little extra warmth from their nog. 🙂 Tweak the recipe to suit your own tastes!