Traditional recipe for eggnog made with real food ingredients that creates an enzyme and probiotic-rich beverage that is both enjoyable and easy to digest.
Traditional eggnog always contains fresh unpasteurized (yes, this means RAW) dairy and egg yolks. It is a beverage loaded with enzymes, fat-soluble vitamins, and natural probiotics when you make it this way. It is also quite safe to enjoy when you take some simple, common-sense precautions!
Any other method for making eggnog results in a typical modern fail that is neither nourishing nor digestible.
I avoid eggnog if it’s not the real thing because it just doesn’t feel comfortable digestion-wise.
Unpasteurized dairy is easier than ever to get hold of. Simply ask around in your circle of health-conscious friends to locate a small family farm. Then, schedule a time can stop by and pick up a gallon of whole milk, a quart of heavy cream, and a few dozen pastured eggs.
This article on how to evaluate a grass-based dairy farm outlines what to look for so that you know your unpasteurized milk and cream are safe to consume.
You are now ready to make Real Food eggnog!
Wondering what to do with the leftover egg whites from making this eggnog recipe? Try making a half batch of these protein cookies. While eating raw yolks is fine if they are from high-quality eggs, whatever you do, don’t eat egg whites raw as they contain anti-nutrients that can cause digestive upset and block nutrient absorption.
Traditional Real Food Eggnog
Traditional recipe for eggnog made with real food ingredients that creates an enzyme and probiotic rich beverage that is both enjoyable and easy to digest.
Ingredients
- 1 cup whole milk preferably unpasteurized
- 1 cup heavy cream not ultrapasteurized (UHT)
- 4 egg yolks preferably pastured or free range (not commercial eggs!)
- 2 Tbl raw honey
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg optional
- 4 fresh cinnamon sticks optional
- splash brandy optional
Instructions
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Wash eggs in warm, soapy water and dry with a cotton towel.
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Crack eggs and separate the whites and yolks into separate bowls.
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Beat egg yolks lightly and blend well with other ingredients in a one quart container.
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Pour eggnog into 4 glasses and top with ground nutmeg. Serve immediately.
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Refrigerate leftovers for up to 2 days.
Recipe Notes
Use date syrup instead of honey if you wish to use a fruit sweetener.
Wow, I’ve had to read the instructions at least 3 times to get myself to believe all these years I’ve taken time and effort to go through all those “traditional” steps to temper eggs for eggnog! I can’t wait to try Sarah’s real-food version!
Hi,
Can you just use all raw milk? thank you
Yum, great eggnog
Just using all raw milk would make it a thinner product, but you could use all raw cream which is what I would do. I’d also opt to use some keto sweeteners that are OK with WestonAPrice.org’s Shopping Guide to make it even less carby.