Raw Eggnog

by Ann Marie Michaels on December 22, 2010

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Raw Egg Nog

Eggnog is a sweetened holiday beverage made with milk and cream, sugar, eggs, and optional liquor — usually brandy, rum, or Bourbon. Nowadays, most people do not make their own eggnog, and instead buy it in grocery stores in the dairy aisle. Popular throughout North America, eggnog is usually only available in stores around Thanksgiving and the Christmas season.

Commercial non-alcoholic eggnog is typically made with poor quality ingredients, ranging from “modified milk ingredients” instead of milk to all sorts of fillers and gums to produce a thicker beverage. And of course, all the eggnog purchased in stores is made with pasteurized or ultra-pasteurized dairy from cows in confinement.

Eggnog came to America from Europe in the 1800s. According to Wikipedia:

Eggnog may have originated in East Anglia, England; or it may have simply developed from posset, a medieval European beverage made with hot milk. The “nog” part of its name may stem from the word “noggin”, a Middle English term used to describe a small, carved wooden mug used to serve alcohol. However, the British drink was also called Egg Flip.

Another story is that the term derived from “egg and grog”, a common Colonial term used for the drink made with rum. Eventually that term was shortened to “egg’n’grog”, then “eggnog”.

Recipe Notes

This recipe uses raw, grass-fed milk and cream, and raw honey or maple syrup in place of refined white sugar.

It is easy to make, and does not take more than a minute or two. Eggnog is a great way to get in a lot of extra raw dairy and high-quality saturated fats from the raw cream, as well as raw egg yolks during the winter season. (For other ideas of how to increase the fat in your diet, check out my post 100 Ways to Eat More Fat.)

You may use this recipe as a base for Eggnog Ice Cream.

Raw Eggnog


Raw whole milk (2 cups) — where to buy milk
Cream, ideally raw & from grass-fed cows, at the very least not ultrapasteurized (2 cups)
Large egg yolks (pastured or at least free-range organic) (8) — where to buy milk
Raw honey or Grade B maple syrup (1/4 cup) — where to buy honey
Vanilla extract, organic if possible and make sure to avoid ‘artificial’ (1 tsp) — (click here for recipe)
Freshly grated nutmeg ,you can also use dried ground nutmeg but the flavor of fresh is superior — where to buy nutmeg
Optional: Good Kentucky Bourbon or rum (Note: disilled liquor is not good for you but once or twice a year can’t hurt too much)


Nutmeg grinder, if using fresh (click here for the nutmeg grinder I use)
Blender or food processor


1. Blend the milk, cream, eggs, honey and vanilla in blender or food processor until smooth.
2. Pour into glasses. Add Bourbon or rum if you desire.
3. Grate fresh nutmeg over each glass.

This post is a part of Real Food Wednesday at Kelly the Kitchen Kop.

Photo credit: Egg Nog by iriskh, on Flickr
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{ 51 comments… read them below or add one }

Kristin December 22, 2010 at 8:22 AM

That’s basically the recipe I use. I never measure.

Might want to rethink the occasional bourbon. Bourbon is distilled mostly from corn. Likely GMO.

Spice rum might be o.k. as it is made from sugar cane.


Tara December 22, 2010 at 8:51 AM

I’ve made it thicker and fluffier by whipping the egg whites till stiff and then gently folding in the eggnog.


Carla December 22, 2010 at 8:54 AM

Why Grade B on the maple syrup…am I missing something?


jeanmarie December 25, 2011 at 1:51 AM

It’s more flavorful.


Sandra Homemaker December 5, 2013 at 12:15 PM

Grade B is less refined so it has more minerals.


Meagan December 22, 2010 at 9:00 AM

I’ve been meaning to make raw milk eggnog for a while. I have a few recipes to consult now :) Your’s looks great (as usual :)


Mishelle December 22, 2010 at 10:17 AM

THANK YOU!! This is better than the recipe we’ve been working with. There is nothing like raw homemade eggnog. We took some to Thanksgiving and most of our family shyed away saying they didn’t like eggnogg, and then had seconds after they tried it. It is so much fresher and cleaner tasting than that garbage in the supermarket. We may keep making it all year long!


Melody December 22, 2010 at 10:30 AM

I made some over the weekend and drank it every day, it was so good! It was almost like a meal at times. My husband wont go near it, he can’t get past the raw egg, but I try to have raw yolks every day in my food. Oh well. The Raw Milk and Raw Cream made it extra delicious and creamy…ooooh, so good. I want to make more!


Golden Goose December 22, 2010 at 10:38 AM

We make our eggnog even thicker by whipping the cream and the egg whites and then folding it together – the best! We “eat” it year-round, especially in the summer, after my kids were inspired by Laura Ingalls Wilder’s account of drinking eggnog during haying season, which makes the most sense since that’s when you have extra cream, milk and eggs! Cold eggnog on a hot summer day is the best snack ever!


Pavil, the Uber Noob December 22, 2010 at 10:39 AM

Grade B Maple syrup is less refined and allegedly higher in minerals. I haven’t actually seen a mineral comparison study between grades A & B, so can’t say for sure. Minerals notwithstanding, you should get a $ break on grade B.



Pavil, the Uber Noob December 22, 2010 at 10:48 AM

Unfortunately this is the time of year when pastured eggs are at a premium. Apparently the hens get into the holiday spirit and start slacking off (like me for instance).
However, I don’t despair. I can quickly mix raw, pastured cream with a heaping helping of Chambord (or Chateau Monet if you don’t mind knock offs). Yum.
And no, the raspberry liquor is not optional :)



Victoria December 22, 2010 at 11:27 AM

Has anyone tried just using stevia and vanilla or the vanilla stevia as a substitute for the mape syrup?

This sounds so delicious and I plan to try it today, but would love to know about the stevia.


Mindy December 22, 2010 at 11:30 AM

Yum! Fresh nutmeg is sooo much better!


KR December 22, 2010 at 12:15 PM

Oh I’ve been wanting to make eggnog so bad lately but my egg supplier has completely dropped. I need to go find some good eggs!


sage December 22, 2010 at 1:04 PM

The grade B syrup is less refined…one man’s trash y’know


Rebecca in Michigan December 22, 2010 at 1:07 PM

I was just about to get on and look for a recipe for eggnog. I have 10 dozen eggs in my refrigerator and I need to use them up. We have 26 laying chickens and I was expecting to have more phone calls from our customers wanting more eggs because of baking. Guess they don’t do a lot of baking. KR, if you live in Michigan, I can hook up with you. :)


Rachel December 13, 2013 at 12:10 PM

What part if Michigan are you in… And are you still keeping Laying hens? We are looking for some eggs.


KR December 22, 2010 at 1:18 PM

aw man, I wish!


Paula Runyan December 22, 2010 at 2:03 PM

For those with gluten allergies, you can use Brandy in place of the Bourban.


Amy Love @ Real Food Whole Health December 22, 2010 at 2:09 PM

This sounds fantastic- I’ll be making it today to go with my Sand Tarts! (a delicious family favorite that I’ve reworked to be gluten-free, low carb and more easily digestible)


CherylMarie December 22, 2010 at 2:42 PM

Yes, I used stevia & vanilla the other day. It was yummy.I’ve found the best thing you can do for your nog is to use fresh nutmeg (I used a small grater). Think I’ll go and make me some more!


cheeseslave December 22, 2010 at 4:42 PM


I plan to use stevia when I make eggnog this year. Maybe I’ll make some tonight!

And CherylMarie is right – it really is the freshly ground nutmeg that makes it!


cheeseslave December 22, 2010 at 4:44 PM


I looked this up a while back and some Bourbons are made from GMO corn and some are not. Most probably are — but I think I read that not all of them are.

You could always add a little Scotch whisky.

I might try adding a little Amaretto to mine. Doesn’t that sound good?


patty December 24, 2011 at 11:39 AM

I just started adding amaretto to my grandma’s eggnog recipe since I didn’t like what she used to put into it(Something called Four Roses). I LOVE IT!!! It is sooo good!!! I am going to make some eggnog today, but I am anxiously awaiting (since Mon) for my raw milk supplier to email me that the milk is ready!!


Julie December 22, 2010 at 7:46 PM

I have a question re: ultra pasteurized dairy.

Everyone says to steer clear of it, but it is the only kind of cream I can get in Little Rock. That being said, should I not eat it? Is there no redeeming quality to the fat?

I’d love to hear some reasons to stay away from it (other than: it is dead).


Mike December 22, 2013 at 12:12 PM

What better reason to not consume pasteurized dairy than it being dead?! :) That is really the reason. The pasteurization process not only kills nutrients but also kills off many of the enzymes which help us digest dairy properly and allow the body to assimilate the fats. Find sources for raw diary in your area here; http://www.realmilk.com/real-milk-finder/


Mary Jo December 22, 2010 at 9:56 PM

We freeze milk cubes and throw these ingredients into the Vitamix for a frozen milkshake.

Rebecca in Michigan- where are you?


Randy December 23, 2010 at 7:11 AM

This shouldn’t surprise anyone. I was very angry to discover that most of the commercial “eggnog” in Canada is mainly HFCS. The time when there is no “real” food left, is fast approaching!


Candace December 23, 2010 at 7:26 AM

Just the thing for all the eggs my hens have been laying!


Pam December 23, 2010 at 8:12 PM

I made (non-alcoholic) eggnog with my cow’s fresh milk (which is half cream!) but I ran out of vanilla and couldn’t get more. I made it way too sweet (with succanat) for my taste but I can always take another crack at it! I took it to church last night and it was a HUGE hit.


Kate December 23, 2010 at 9:41 PM

Paula, and anyone else concerned with gluten – distillation removes gluten, so imbibe away~

Slainte’ and Merry Christmas!!



Kristin December 24, 2010 at 6:14 AM

On the Grade A vs. Grade B, a member of a forum I used to frequent makes Maple Syrup. (Dill’s Hill Maple Products in Ohio, if anyone is wondering). They explained the difference between the grades as such:

Grade A is the majority of syrup. It comes from the high flowing sap most of the season. Toward the end of the season as the weather warms, the sap flow slows and becomes thicker, darker, and has more minerals. It also becomes stronger in flavor and can have “off” flavors. The refining process for the two grades is the same. It is boiled down in pans over a fire.

Most producers stop tapping their trees before the sap flow slows. As a result, there is not a lot of Grade B produced.

For the record, it is not legal to use formaldehyde in maple syrup production these days. And it is worth buying from a small producer that uses traditional, organic methods. They tend to manage their sugar bush responsibly.


Rebecca in Michigan December 24, 2010 at 9:41 AM

Mary Jo – I live north of Lansing in a small town called Fowler. West of St. Johns and East of Ionia.


Rachel December 24, 2010 at 1:31 PM

Thank you thank you! This is SO delicious! I made mine with 3 cups of raw goat’s milk and 1 cup of coconut milk. My husband loved it! I finally found a way to get him to drink the raw goat’s milk! Yum – thanks again!


Kelsey December 28, 2010 at 4:22 PM

Oh yeah, this was awesome. And I had mine with spiced rum because I’m merry like that. My husband was afraid to try mine so he went out and bought the store variety. Later my boys and even he agreed that the real/raw version was much better.


tessag July 5, 2011 at 5:14 PM

Yum! This would be similiar to the recipe I use for making vanilla ice cream, and it is so good…before it even becomes ice cream. Looking forward to eggnog season…is it a little soon? LOL


OliviaScott July 16, 2011 at 12:28 PM

I hear raw eggs block your bodies ability to absorb biotin and can cause hair loss…do you believe this to be an issue of importance?


Adina December 24, 2011 at 12:42 PM

I have heard that egg whites block the absorption of biotin however the recipe only calls for the yolks which are easily absorbed raw


Karen A. July 17, 2011 at 4:38 PM

Sounds so good. Makes me wish for snow!


Nicholas Storman August 29, 2011 at 10:49 PM
Mountain November 13, 2011 at 3:32 PM

I was thinking about making some eggnog today and I just KNEW you would have an awesome recipe for it =)


Jo Douglas November 25, 2011 at 4:42 AM

Love it – we have these often for breakfast. Sometimes with cinamon or carob sprinkled on top.

One thing suprised me when seeing your recipe… is that egg nog is traditionally a warm beverage to be had in the midst of winter [christmas]. Never heard of having it cold and we live in Australia! So we gently heat the ingredients to just warm so as to keep the enzymes and bacterias alive.

Interesting that fake versions of it are sold extensively where you are. It isn’t sold here and not many people drink it. We brought the idea with us from europe

Bon apetite


Randy November 26, 2011 at 4:43 AM

In Canada, most of the “eggnog” is full of HFCS. They should call it CORNNOG! The food takeover is almost complete!


Vanessa December 13, 2011 at 7:27 PM

This recipe is DELICIOUS. Thanks for sharing. The second time I made it I substituted molasses for half the honey, which also worked great.


Jenae December 24, 2011 at 2:19 PM

I’ve heard varying things about consuming raw egg whites- I know this recipe doesn’t include them. Is it unhealthy to consume raw egg whites even if they’re from pastured chickens? Can’t wait to try this recipe!


Susan December 26, 2011 at 10:24 AM

This recipe was a big hit last nite! My daughter wants it everyday with breakfast, but with raw cream costing $12 for 2 cups, it will have to be an occasional treat. But a treat definitely worth waiting for!!


Bebe December 19, 2012 at 5:23 PM

Cheers Ann Marie! I just finished whipping this up and am enjoying it with spiced rum over a couple ice cubes. A little something for this mama after a busy day of driving and errands… and there’s also that small mountain of dishes lining my counter top! But with The Princess and the Frog playing background (“I’m gonna need 500 of your man-catching beignets…”) and a tall spiked eggnog in hand I am feeling up to the task! Thanks, from the whole clan!


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