Homemade Raw Milk Eggnog
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. So now I make my own from low-fat milk from the grocery store or raw organic milk from a local farmer and our duck eggs.
I wanted to try the recipe in my New Settlement Cookbook and the old-fashioned recipes sounded delicious but they called for heavy cream…and I’m trying to cut back on the uber-richness of regular nog. So, after a bit of trial and error, I came up with the following recipe that I enjoy without the guilt trip.
Please be advised that this recipe contains raw eggs and unpasteurized milk. If you have health issues or are concerned with salmonella or other bacteria, I recommend trying a recipe that is cooked instead.
Want to make a special breakfast? Try my recipe for Eggnog French Toast!
Make the Freshest Nog at Home
You’ll be amazed at the flavor of your own homemade egg nog when you create it with fresh eggs and milk! I love using eggs right from the nest in this recipe. If you want the creamy richness of full-fat nog, just replace the milk with half and half or cream. Sometimes I add a pinch of cloves for a stronger flavor.
Reduced Fat Raw Eggnog
- 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
- pinch of ground cloves, optional
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!