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As a kid, I was absolutely certain…
I was taking my own life into my hands every time I would eat raw cookie dough.
My mom did a very thorough job of scaring us silly aboutthe life-threatening dangers of raw eggs. Sad to say, it didn’t stop my sister and I from pinching off bits of dough when she wasn’t looking…
Without fail, I’d get a stomachache an hour or two later (Not from the raw eggs, but rather the raw sugar and flour. Or maybe the guilty conscience.) and I would lie there, positive I was going to die a slow death as a result of my forbidden nibbling.
Therefore, thanks to my cookie-dough experiences, I was leery of drinking eggnog for quite a while. Not the store-bought stuff, as that’s always thoroughly pasteurized (and full of other junk, of course), but rather any raw eggnog recipe I would see floating around.
Risks of Eating Raw Eggs
Becoming a homesteader has turned me into quite the risk-taking rebel… First raw milk, and now homemade eggnog made with raw eggs. What can I say… we like to live on the edge around here…
However, as I’ve learned more about food production and fresh foods, my fear of raw eggs has decreased significantly. Especially if said eggs come from healthy pastured chickens, like the ones we raise.
“The salmonella risk is increased when hens are raised in unsanitary conditions, which is extremely rare for small organic farms where the chickens are raised in clean, spacious coops, have access to sunlight, and forage for their natural food. Conventional eggs, making up the vast majority of eggs in typical grocery stores, have an increased risk for salmonella, which is why I advise against eating conventional eggs raw. One study by the British government found that 23 percent of farms with caged hens tested positive for salmonella, compared to just over 4 percent in organic flocks and 6.5 percent in free-range flocks.”
So, while you most definitely won’t find me making this raw eggnog recipe with storebought eggs, I feelquite safe using our homegrown, farm fresh eggs from our happy, healthy chickens.
Homemade Eggnog Recipe
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- 2 cups milk (raw is best, if you can find it!)
- 2 cups cream(raw is best, if you can find it!)
- 6 egg yolks (from a reputable source)
- 1/2 cup maple syrup (where to buy maple syrup)
- 2 teaspoons vanilla extract (how to make your own vanilla extract)
- 1 teaspoon ground cinnamon (where to buy real cinnamon)
- 1/2 teaspoon ground nutmeg (freshly ground is best)
- 1/4 teaspoon ground cloves
- Pinch of sea salt (I use this salt.)
- 2 tablespoons egg white (optional: for extra creamy version only)
Quick Version: Combine all ingredients in a blender or stand mixer (a blender is less messy), and mix thoroughly. Chill completely before serving.
Extra Creamy Version:
The one thing I don’t love about raw eggnog is that it’s not quite as creamy as the cooked versions. So, I came up with this quick technique to increase the creaminess.
Combine milk, 1.5 cups of cream, and all other ingredients (minus the egg whites) in a blend and combine thoroughly.
With a stand mixer or hand mixer, beat the remaining 1/2 cup of cream and 2 tablespoons of egg whites until stiff peaks have formed.
Fold the whipped cream mixture into the egg/milk mixture. Chill and enjoy!
Don’t forget to sprinkle your finished eggnog with an extra pinch of nutmeg to make it pretty after you pour it into the glass. Serve with a straw, if desired.
Kitchen Notes:
- Sometimes I like to strain my eggnog to create a smoother finish–especially if I’ve ground my own spices and there are coarser bits.
- Don’t have a good source of pastured eggs? Try this cooked eggnog recipe instead.
- This eggnog recipe makes 3-4 servings.
- The good thing about this eggnog recipe is that it’s super flexible– you can definitely adjust the spices and sweetener to fit your tastes.
- If you’re still feeling nervous about eating raw eggs from your chickens, give them a quick wash in soapy water before you crack them.;
- This is a non-alcoholic eggnog recipe, but if you’re looking to spice it up a bit, try this eggnog recipe with bourbon.
- Don’t want to make your own eggnog, but still want to avoid the junk in this storebought stuff? I love Kalona SuperNatural Eggnog— check your local health food store to see if they carry it.
Homemade Eggnog Recipe
- Author: The Prairie Homestead
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 3-4 servings 1x
Ingredients
- 2 cups milk (raw is best, if you can find it!)
- 2 cups cream (raw is best, if you can find it!)
- 6 egg yolks (from a reputable source)
- 1/2 cup maple syrup (I love this real maple syrup)
- 2 teaspoons vanilla extract (like this)
- 1 teaspoon ground cinnamon (like this)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt (I use this one)
- 2 tablespoons egg white (optional: for extra creamy version only)
Instructions
- **Quick Version:
- Combine all ingredients in a blender or stand mixer (a blender is less messy), and mix thoroughly. Chill completely before serving.
- **Extra Creamy Version:
- The one thing I don’t love about raw eggnog is that it’s not quite as creamy as the cooked versions. So, I came up with this quick technique to increase the creaminess.
- Combine milk, 1.5 cups of cream, and all other ingredients (minus the egg whites) in a blend and combine thoroughly.
- With a stand mixer or hand mixer, beat the remaining 1/2 cup of cream and 2 tablespoons of egg whites until stiff peaks have formed.
- Fold the whipped cream mixture into the egg mixture. Chill and enjoy!
- And don’t forget to sprinkle your finished eggnog with an extra pinch of nutmeg to make it pretty after you pour it into the glass. Serve with a straw, if desired.
