Traditional Eggnog Recipe without Alcohol
The recipe came from my friend, Jeannie (different from this Jeanne who I've posted recipes from in the past) — she said she often gives it to her teenage boys to get extra protein in them for their growing bodies. This is much better for you than any “protein drink” you may have had in the past, and the eggnog you see at the store has disgusting ingredients. This one is ALL real food and nutrient-dense! I love how this recipe includes whey. I know some drink it straight for health reasons, but I doubt I could do that, so this is a much tastier idea…
I had to adjust her amounts a little because this made too much for my blender. (I found this out after an unfortunate experience…)
(Both recipes below do include alcohol as an option for the adults.)
Jeannie's Traditional Eggnog Recipe without Alcohol
Yield About 5 servings
Thanks, Jeannie, for this tasty Eggnog recipe.
- 5 egg yolks (eggs from pastured chickens are best, don't eat grocery store eggs raw)
- 1/2 cup maple syrup
- A pinch of sea salt
- 1/8 teaspoon nutmeg to taste
- 1 or 2 Tablespoons whey (if you have it)
- 1 Tablespoon lemon juice, organic if possible
- 3 cups raw milk (or pasteurized whole milk, NOT ultra-pasteurized — read more about that here!)
- 1 cup raw cream (see above)
- 1 scoop of this grass-fed collagen for extra protein and more nutrients
- A splash of rum, if desired
Beat or blend eggs until thick. Add cream and blend more as it thickens again. I use my Bosch blender. Add syrup, salt, nutmeg, whey, collagen, and lemon juice. Add milk, and rum if you're using that. Blend until frothy. Enjoy! (You could also use more cream and less milk if you like it thicker.)
Did you make a real food recipe?
For a Large Group:
Here's another traditional eggnog recipe without Alcohol OR with alcohol
This is from my dear friend Kim Schuette who passed away Christmas Day 2018. “This traditional eggnog recipe is a staple at Kim's Christmas dessert parties!”
- 24 eggs, separated
- 2 cups maple syrup or hazelnut syrup
- 2 quarts raw milk
- 2 cups Bourbon
- 1 cup cognac
- 2 quarts raw heavy cream
- freshly grated nutmeg
- Beat the egg yolks together with the syrup until the mixture is thick and creamy. Add milk, Bourbon and cognac. Stir well. (This mixture is the eggnog base and can be made a day or two in advance.)
- Just before serving, whip the cream until soft peaks form. Whip the egg whites to a familiar consistency and fold both the cream and the egg whites into the egg yolk mixture.
- Pour the eggnog into a very large bowl, sprinkle a grating of fresh nutmeg on top and serve.
More posts you might like:
- Try these yummy smoothies – your kids will love them, and they're a great way to get coconut into your diet
- Have you ever fed 5 kids a healthy meal in 5 minutes?!
- Baby basics/natural & green mothering
- School lunches/food additives & learning or behavior problems