Jeannie's Traditional Eggnog Recipe without Alcohol
Thanks for this tasty Eggnog recipe Jeannie!
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
- 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.)