Jeannie's Traditional Eggnog Recipe without Alcohol
Thanks, Jeannie, for this tasty Eggnog recipe.
Servings: 10 1/2 cup servings
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
- 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, 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.)