No-cook Eggnog with Raw Milk & Free-Range Eggs
I have never liked eggnog. Believe me, I have always wanted to though.
You know, you see families in the movies at Christmas time, gathering around the fireplace, enjoying their eggnog.
It always looked so yummy & inviting!
So the first time I tried Eggnog was in my 20’s (yeah, that long ago..) because my mom had never bought it, and she was too busy raising us 8 kids to make homemade.
I get it now mom!!
Scott said he loved it. So being the awesome wife that I am, ahem, I bought that gross stuff in the carton from the store.
Bleck! Just tasted like drinking weird eggs.
They say your tastes change every few years. So I gave it a shot again, several years ago.
Still, Bleck!!
Then, recently, I started seeing some recipes pop-up in my Facebook feed for homemade eggnog. Facebook is good for something, right? Everybody was raving about it.
I thought “what the heck, I’ll give it a whirl”
Of course, I put my own twist on it. But, to my surprise, it was OH SO GOOD!!
Our raw cow’s milk with full fat (cream), and eggs from our hard-working Free-Range hens (that means they go EVERYWHERE, no fences or pens to keep them in)
One word.. DELISH!
I even have homemade vanilla extract! Yes, that’s a thing.
Here’s the recipe:
2 cups of Hoffman’s Little Acres raw Milk
2 cups (separated for use later) Hoffman’s Little Acres raw Cream
4-6 Hoffman’s Little Acres free-range egg yolks (yolks only!)
1/2 cup Hoffman’s Little Acres 100% Maple Syrup or Raw Honey
2 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Pinch of salt
Save a few TBS of egg whites
1) Separate the egg whites from the egg yolks (save 2 TBS of the whites and 1/2 c of cream for the end of the recipe).
2) Put the yolks in a large mixing bowl add maple syrup or honey, beat until smooth.
3) Add the raw milk and 1 1/2 c (1.5 cups) cream, beat until frothy. Beat in cinnamon, nutmeg, cloves, salt, and vanilla.
OR place all ingredients, except egg whites and 1/2 c cream in a blender and blend thoroughly.
4) In a separate bowl whip 1/2 c cream and 2 TBS egg whites until stiff peaks form.
5) Fold whipped cream into the eggnog.
6) Pour into serving mugs and sprinkle with cinnamon & nutmeg for garnish.
If you’d like to make a “grown-up” drink, add rum, whiskey, bourbon.. I’m not sure, just whatever you like.
But don’t ask me for measurements. Scott calls me a “light-weight”, so a splash of any alcohol is enough for me!
ENJOY by your fireplace ;)
No-cook Eggnog with Raw Milk & Free-Range Eggs
Ingredients
- 2 cups of Hoffman’s Little Acres raw Milk
- 2 cups (separated for use later) Hoffman’s Little Acres raw Cream
- 4-6 Hoffman’s Little Acres free-range egg yolks (yolks only!)
- 1/2 cup Hoffman’s Little Acres 100% Maple Syrup or Raw Honey
- 2 tsp vanilla
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- Pinch of salt
- Save a few TBS of egg whites
Instructions
- Separate the egg whites from the egg yolks (save 2 TBS of the whites and 1/2 c of cream for the end of the recipe).
- Put the yolks in a large mixing bowl add maple syrup or honey, beat until smooth.
- Add the raw milk and 1 1/2 c (1.5 cups) cream, beat until frothy. Beat in cinnamon, nutmeg, cloves, salt, and vanilla.
- OR place all ingredients, except egg whites and 1/2 c cream in a blender and blend thoroughly.
- In a separate bowl whip 1/2 c cream and 2 TBS egg whites until stiff peaks form.
- Fold whipped cream into the eggnog.
- Pour into serving mugs and sprinkle with cinnamon & nutmeg for garnish.
- If you don't like the way the cinnamon and spices separate and fall to the bottom, you can warm 1 cup of milk to 100* (it will still be raw at this temp) stir in spices until dissolved. Add to the rest of the milk and continue with the recipe.
Notes
If you’d like to make a “grown-up” drink, add rum, whiskey, bourbon.. I’m not sure, just whatever you like. But don’t ask me for measurements. Scott calls me a “light-weight”, so a splash of any alcohol is enough for me!