This rich and creamy raw milk egg nog is a holiday farmhouse staple using real ingredients you can feel good about. Whether you are milking your own cow or getting raw milk from a local farm or someone else in your community, I promise making this recipe is worth your while.
When I was a little girl, I absolutely hated egg nog. Not just the flavor, but the texture, too. Now that I’m older, I realize that was probably because store-bought eggnog is full of artificial flavors and thickeners. It can’t really compare to its homemade counterpart.
The holiday season is the perfect time for our homestead family to make our own eggnog using fresh eggs from free-range flocks (this is why it pays to get enough chickens that lay through the winter), raw whole milk, and heavy cream from grass-fed cows. Can such a lavish treat get any more satisfying and nutritious?
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using raw ingredients in egg nog
Even if you do enjoy egg nog from the grocery store, this raw eggnog recipe still claims a signature thick and creamy texture. The difference is, instead of obtaining that texture from thickeners and stabilizers like guar gum and carrageenan, we get to use the creaminess of raw egg whites.
Now, I understand the hesitancies behind making raw egg nog. After all, there is an understandable risk behind the inclusion of raw eggs. But personally, I’m not at all concerned with consuming raw eggs from a reputable source (including those from my own chickens). Call me crazy if you want. If you feel uncomfortable with including raw egg yolks, I will include an alternate method of making this delicious raw milk egg nog at the end of the post. No judgment here.
Raw milk tends to be extra creamy, and lends itself perfectly to this recipe! There is an option for adding extra raw cream to this recipe, if you have it available. The addition really does make the finished product taste even better.
I’m guessing that if you’re reading this post, you don’t have issue with raw milk. You can certainly use pasteurized milk, or even alternatives like almond milk or coconut milk in this recipe. We all have different preferences, or sometimes that’s just what we have on hand. I get it!
ingredients for raw milk egg nog
Raw milk – Of course. Make sure it’s unskimmed for maximum creaminess.
Raw cream – Setting aside a little extra cream to add to this recipe makes it even more indulgent. But if all you have is a jar of milk, it will still taste amazing. Just substitute the cream in this recipe for extra milk.
Eggs – Separating the yolks and the whites greatly enhances the texture of this recipe. You also want to make sure your eggs are room temperature for best results. If you won’t be cooking your egg nog, pastured eggs from a reputable source are the best choice for reducing any salmonella risk. But I’d personally be comfortable with using store bought organic or pastured eggs. Keep in mind that my risk tolerance has increased after years of cooking and baking, so you should rely on your own best judgment.
Maple syrup – You could also use organic cane or brown sugar. But I prefer maple syrup for the depth of flavor it provides and its lower rank on the glycemic index.
Vanilla extract – I love using my own homemade vanilla extract from vodka in this recipe, but you can use any that you have on hand.
Ground nutmeg, cinnamon and cloves – Essential spices to give your eggnog that classic flavor.
Sea salt – Enhance your eggnog with a pinch of salt; it brings together all the flavors.
tools you may need to make eggnog
- A stand mixer, blender, or immersion blender
- A splash guard is helpful if using a stand mixer
- Half gallon mason jars for storage
- A silicone spatula for folding in the egg whites
But honestly, you can make it work with whatever tools you have. If all you have is a hand mixer, don’t let it stop you from making homemade eggnog.
how to make raw milk eggnog
The non-cook process of making this raw milk eggnog makes it super quick and easy. Start by separating your egg yolks and whites.
Then, combine all the ingredients except the egg whites in a blender or the bowl of your stand mixer. Mix it all together until well-blended.
I use an immersion blender for this. Honestly, I use it for pretty much everything these days–from sauces, to soups, to smoothies, to sourdough dutch baby pancake batter. It fits perfectly inside of a wide mouth mason jar, takes up less space in the dishwasher, and is easier and less awkward to hold than a hand mixer.
Anyway, now that I’ve sold you on an immersion blender…
In a separate bowl, blend or beat the egg whites and cream until stiff peaks form. Again, the immersion blender really comes in handy.
Now fold the egg white/cream mixture into the milk/egg yolk mixture. Chill throughly, pour into a fancy glass, and enjoy!
how to store homemade raw milk eggnog
Now, in our house, there isn’t usually much leftover eggnog. (Maybe I should start making bigger batches?) But I always chill and store homemade egg nog in half gallon mason jars with these pour spouts for maximum convenience. Just remember to shake the jar before pouring.
Homemade egg nog should be used up fairly quickly. But it will keep in the fridge for 3-5 days.
additional notes on making and serving homemade eggnog
- Depending on your alcohol preferences and views, you can “spike” your eggnog with a bit of rum or rum extract. Bourbon, brandy, or whiskey are also good liquor pairings.
- Top your fancy glass with homemade whipped cream and extra cinnamon for an indulgent holiday treat.
- Try it warm! You can gently heat egg nog on the stove. Just remember to stir it constantly until it begins to steam.
- If you prefer your eggnog less sweet or spiced, cut back on the maple syrup or spices. This recipe is very flexible.
cooked homemade eggnog variation
If you are using eggs that are at an increased risk for salmonella, it’s simple to adapt this recipe to a cooked eggnog variation.
Start by blending the milk, cream, egg yolks, and spices together, and add the mixture to a large saucepan or pot. A food thermometer is a helpful tool, but isn’t a necessity. You just don’t want to overcook the mixture, which cause the eggs to coagulate. Nobody wants scrambled eggs in their egg nog!
Gently heat the mixture over medium heat, whisking constantly until the temperature reaches about 150 degrees. If you don’t have a thermometer, heat it to the point of steaming and then whisk for another minute before removing the pot from the heat.
At this point, add the vanilla extract and additional cream, if desired. If you want to fold in egg whites as well, wait until after the mixture is chilled.
Once the eggnog is sufficiently chilled, fold in the egg whites and enjoy!
raw milk eggnog: a summary
It was such a good thing when we had our own cow–we could enjoy this homemade eggnog recipe as often as we wanted. Raw milk eggnog is a healthy, delicious treat that can be enjoyed at Christmas, New Years, or any time of year. With minimal prep time and versatile adaptability, it’s a must-save recipe that makes for some very happy holidays!
Raw Milk Eggnog
- 6 cups raw whole milk *
- 2 cups raw heavy cream *
- 12 eggs
- 1 cup maple syrup
- 1 1/2 tbsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 2 pinches fine sea salt
- Separate the egg yolks (into a large mixing bowl) from the whites (into a smaller bowl).
- Combine all ingredients EXCEPT the egg whites in a large mixing bowl, using a stand mixer, hand mixer, or immersion blender. (OPTIONAL: Strain this mixture through a fine mesh sieve — see notes)
- In the separate, smaller bowl, beat the egg whites until they start to form stiff peaks.
- Pour the beaten egg whites into the milk and egg yolk mixture and fold them in.
- Funnel into jars and chill thoroughly. Shake well before serving.