Traditional Eggnog Recipe with or without Alcohol
The kids and I love making this easy traditional eggnog recipe at Christmastime (without alcohol for them obviously) and playing some board games by the fireplace, with Christmas music too of course. 🙂 Uno and Yahtzee are our current favorites.
The recipe came from my friend, Jeannie. 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 made with ALL real food and it's nutrient-dense too! 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 eggnog recipes below can be made with or without alcohol, depending on your crowd!
Jeannie's Traditional Eggnog Recipe without Alcohol
Ingredients
- 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
- 1/2 Tablespoon of this grassfed colostrum for extra nutrition and immune system building!
- A splash of rum in each glass, if desired (I'm going to try spiced rum!)
Instructions
- In a blender, blend eggs until thick.
- Add cream and blend more as it thickens again. I use my Bosch blender.
- Add syrup, salt, nutmeg, whey, collagen, colostrum, 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.)
For a Large Group:
Here's another traditional eggnog recipe with or without 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!”
Servings: 50
Ingredients:
- 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
Instructions:
- Beat the egg yolks together with the syrup until the mixture is thick and creamy (along with optional collagen and colostrum). 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. Separately whip the egg whites until peaks form and it thickens. 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
Lisa McColm says
I use rum extract to finish the eggnog flavor without the alcohol
KitchenKop says
Great idea Lisa, I added that to the recipe, thanks!
Kelly
Harmony Steele says
Thank you SO MUCH! You are my hero! I’ve become a “Real-Foodie” over the past few years, and have found some things too difficult to give up. Eggnog is at the top of that list. Normally, come Christmas time I just give in and cheat and have (a lot of…) eggnog. This year I’m pregnant and want to be super-finicky with what I put in my body for my baby, but I’ve been dreading being faced with Eggnog, knowing that I’ll probably cave since I love it so much.
Now I can make my own, and have it be healthy to! You have just MADE my Christmas season. Thank you!!!
KitchenKop says
Wow, I’m so glad, thanks for letting me know and enjoy! 🙂
Kel
Dave Metalious says
Just so you know, the egg protein is almost all in the egg whites. Not in the yoke. I looked and didn’t see any egg whites in this recipe. Some eggnog recipes do have the whites.
Of course, whey protein is basically processed egg whites. So I guess that’s acceptable.
KitchenKop says
According to this chart (https://www.cholesterol-and-health.com/Egg_Yolk.html) there’s still quite a bit of protein in the yolk, while not as much as is found in the white.
I’d always heard/read that we shouldn’t eat raw egg whites, but recently someone said a little might be OK. I have to look into this more.
Kelly
Martin says
Has anyone tried this with unpasteurized honey instead of maple syrup. Its all we have in the house right now.
KitchenKop says
I’m sure it would still be good if everyone likes honey, because it will definitely have that taste.
Kelly
Jackie @ Crest Cottage says
I have never had eggnog, either, but I will DEFINITELY be trying this! I won’t have cream until next week, do you think I would be able to have it without the cream? This would be great to sip on while decorating the tree this weekend!
KitchenKop says
Jackie, it’s kind of like hot cocoa when you use all milk and no cream – still good but not as creamy-licious. 🙂
Christy says
Can you believe I have never even tried eggnog? I do add a raw egg to my smoothies but this just sounds over the top good! Thanks for linking it to the hearth and soul hop!
Megan says
Thanks for the great recipe. I was actually just about to look this up after seeing the price of organic eggnog at our co-op. And the fact that all the organic eggnog is ultra-pasteurized- eww. Found it thru gnowfglins Twister Tuesday. Can’t wait to try this healthy alternative.
Sense of Home says
Kelly, this sounds delicious. My father used to make homemade eggnog every year, before the egg scare that is. I have lots of fresh farm eggs in my fridge and some whey from making cheese, this is a drink recipe I will be making this weekend. Thanks for reminding me of how good homemade eggnog is.
-Brenda
Condo Blues says
Do you think this recipe will work with yogurt instead of cream? Because I have yogurt right now and not the cream.
KitchenKop says
I think it would taste a little different, but not in a bad way, just different. 🙂
Lisa @ Real Food Digest says
Hi Kelly,
Thank you for linking this to the Real Food Holidays blog carnival! This looks delicious – I’m sure my kids will love it!
Jason Monaghan says
I have been drinking a whole bunch of this the last two days! Its so good.
Jason Monaghan
Jason Monaghan says
Once I get my eggs in a few weeks, I am going to make this first thing. It sounds delicious.
Kelly says
Yes, this includes the changes I made, and you’re right, you DON’T want an eruption, I can tell you that with 100% certainty, if you catch my drift. 🙂
Martha says
Kelly,
Does this recipe include your adjusments? I have the Bosch blender and don’t want in eruption!
Martha
Kelly says
Cammie,
How do you make meringures? Just beat the whites, right? My Mom puts something else in them…is it a little cream of tarter?
Then what do you use them for? I’ve read that we shouldn’t eat raw egg whites, but these are baked on things…??? Clue me in! 🙂
Thanks,
Kelly
Cammie says
This was yummy! I am gonna use the egg whites to make some meringures. mmmmmmm