Raw Eggnog

Eggnog is wonderful but raw eggnog is even better. Made with whole raw milk, you get all the health benefits of probiotic bacteria and enzymes.

Raw Eggnog

Eggnog, if you’re not familiar, is a sweetened holiday beverage made with milk and cream, sugar, eggs, and optional liquor — usually brandy, rum, or Bourbon. My favorite thing to add is Amaretto, a sweet Italian liqueur made from almonds.

Eggnog came to America from Europe in the 1800s. Nowadays, most people do not make their own eggnog, and instead buy it in grocery stores in the dairy aisle. Commercial 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.

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

And if you add a little booze, it makes wrapping presents a whole lot more fun.

Raw Eggnog

Raw Eggnog


Milk, raw, grass-fed, organic (2 cups)
Cream, ideally organic, raw & from grass-fed cows, at the very least not ultrapasteurized (2 cups)
Large egg yolks (pastured or at least free-range organic) (8)
[easyazon_link identifier=”B000Z93FQC” locale=”US” tag=”cheeseslave0e-20″]Raw honey[/easyazon_link] or [easyazon_link identifier=”B005HJH5K2″ locale=”US” tag=”cheeseslave0e-20″]Grade B maple syrup[/easyazon_link] (1/4 cup)
[easyazon_link identifier=”B0002UN7PI” locale=”US” tag=”cheeseslave0e-20″]Vanilla extract, organic[/easyazon_link] if possible and make sure to avoid ‘artificial vanillin’ (1 tsp) — (click here for recipe for homemade vanilla extract)
Freshly grated nutmeg (you can also use dried ground nutmeg but the flavor of fresh is vastly superior)
Optional: Amaretto, Bourbon, brandy or rum to taste

Raw Eggnog: Equipment

[easyazon_link identifier=”B0000CFOTJ” locale=”US” tag=”cheeseslave0e-20″]Nutmeg grinder[/easyazon_link], if using fresh nutmeg
Blender or food processor

Raw Eggnog: Directions

1. Blend the milk, cream, eggs, honey or maple syrup and vanilla extract, and optional alcohol in blender or food processor until smooth. Note: If using Amaretto, you can skip the honey or maple syrup, or just use less sweetener, as Amaretto is very sweet.
2. Pour into glasses.
3. Grate fresh nutmeg over each glass.

Raw Eggnog: Recipe Notes

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

Pin This Recipe: Raw Eggnog

Raw Eggnog

Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

51 thoughts on “Raw Eggnog

  1. 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.

  2. 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!

  3. 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!

  4. @Carla
    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.


  5. 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 πŸ™‚


  6. 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.

  7. 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. πŸ™‚

  8. @Victoria
    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!

  9. @Victoria

    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!

  10. @Kristin

    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?

    1. 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!!

  11. 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).

    1. What better reason to not consume pasteurized dairy than it being dead?! πŸ™‚ 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; https://www.realmilk.com/real-milk-finder/

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

    Rebecca in Michigan- where are you?

  13. 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!

  14. 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.

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

    Slainte’ and Merry Christmas!!


  16. 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.

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

  18. 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!

  19. 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.

  20. 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

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

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

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

  23. 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!

  24. 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!!

  25. 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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