Creamy, nutmeggy, cold and delicious – eggnog has always been the holiday flavor I love the most. As a kid I could hardly wait until those cartons of eggnog first hit grocery store shelves. Later, trips to Oklahoma with my husband always included a stop at Braum’s for eggnog ice cream. It didn’t occur to me this was something I could make myself I mean come on – you have to use raw eggs! Fast forward a few years – I discovered real food: pastured eggs, raw milk, raw cream – all the wonderful nutrient dense foods eaten by healthy people throughout history. My family was thriving with these foods; we’d made so many changes to our way of eating. When the holidays rolled around I was so disappointed to read the cartons on my beloved eggnog and realize I really did not want to drink this stuff anymore! That’s when I finally realized this is a drink that’s been around in some form or another since the middle ages – it’s traditional fare, you can make it yourself!
I found a recipe and adapted it to using the delicious raw milk and cream I’d been able to find locally along with some eggs from hens raised locally outdoors. I’m sharing my adapted version with you – I hope you take the time to try it this holiday season! You can make this with organic milk and cream (not ultra pasteurized), but don’t eat grocery store eggs raw.
Really Raw Eggnog
4 large eggs from pastured hens, separated into yolks and whites
1/3 cup real maple syrup
1 Tblsp sucanat or rapadura
1 pint whole, raw milk
1 cup raw cream
1 1/2 to 3 oz. bourbon (opt.)*
1 tsp freshly grated nutmeg plus more for garnish
In a large bowl or mixer, beat the egg yolks until they change color to lemony yellow. Gradually add the maple syrup and beat until well combined. Add in the milk, cream, bourbon (if desired) and nutmeg and whisk to combine. Keep this mixture chilled while you whip the egg whites.
Place the egg whites in a very clean, dry grease-free bowl of a stand mixer with a wire whisk attachment. Beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sucanat and beat until the egg whites form stiff peaks.
Gently whisk the egg whites into the milk mixture. Chill well and serve garnished with more freshly grated nutmeg.
*The original recipe called for 3 oz. of bourbon but we are not big drinkers and found that half that amount was plenty to give it the flavor without overwhelming the taste completely. You can leave out the bourbon entirely if you wish.
BONUS: To make this into ice cream omit the bourbon and pour the entire mixture into the container of your ice cream freezer and freeze according to the directions for your freezer. If you leave the bourbon in the ice cream may not freeze beyond very soft-serve stage.