Eggnog is the king of holiday beverages and I will not let anyone tell me otherwise. Over the years I have perfected my homemade eggnog recipe and today, I want to share it with you!
The key to a good eggnog is using quality ingredients. For me, that means the usual: whole milk and grass-fed cream instead of artificial thickeners, egg yolks that did not come from a factory farm, and some natural sweetener in the form of raw honey. Add a few pinches of holiday spices and you have the perfect drink! I specially don’t include egg whites because these are better eaten cooked (the enzyme inhibitors are not lost that way).
My recipe has been tested multiple times and I am confident you will find it just as delicious as me and my family do. It’s very quick too! Blending all the ingredients together in a blender takes seconds and we get to enjoy this holiday beverage almost immediately!
I have also tried replacing eggnog with Silknog a few years ago and I must say that I didn’t hate it. This eggnog-flavored soy milk had a thinner consistency but still tasted very holiday-like. However, then I found out that soy isn’t that healthy after all. It has a very high phytic acid content so the only way it should be consumed is properly fermented. So natto, naturally fermented soy sauce, and fermented miso paste are good but the Silknog? Not so much. That’s when I returned to making my own homemade eggnog and I haven’t looked back ever since.
And as a side note, I love this recipe for how versatile it is! Whenever I have some eggnog leftover, I put some of it in ice cube trays and freeze it overnight. Then I have the perfect eggnog creamer for my morning coffee! You can also turn it into eggnog-flavored ice cream if you have an ice cream maker. Or add a few cups of ice to make an eggnog smoothie. The choice is yours!
- a high-power blender
- serving glasses
- 2 cups of whole milk
- 2 cups of grass-fed cream
- 8 egg yolks
- 4 T. of raw honey or maple syrup
- 1 1/2 T. of vanilla extract
- 1 1/2 t. of ground cinnamon
- 1 t. of ground nutmeg
- 1/8 t. of ground allspice
- 1/8 t. of ground cloves
- a pinch of sea salt
- optional: bourbon/rum/cognac to taste
Extra: If you want to make this recipe dairy-free, you can replace both the milk and cream with 4 cups of coconut milk. Do the same if you are on a GAPS diet. Also, if you are on GAPS, use honey instead of maple syrup.
- Put all of the ingredients in a blender and combine on medium high until fully combined.
- Pour into serving glasses.
- Garnish with a pinch of fresh nutmeg and add a stick of cinnamon for stirring.