Fun fact about eggnog - it’s mentioned in Laura Ingalls Wilder’s Farmer Boy. “Father always maintained that a man would do more work in his twelve hours, if he had a rest and all the egg-nog he could drink, morning and afternoon.”
Not only did I learn that eggnog was a way to preserve bountiful milk and eggs for summer to winter, this recipe has historically been used to maintain productive work in the sun and nurse the sick back to health. I believe that the high fat content combined with the rich vitamins A & D in milk, specifically raw milk, which are known to be very helpful to the immune system, is what is so helpful about this recipe.
Since you are using raw eggs for this recipe, you want to make sure they are from healthy chickens - and good eggs! If you don’t have access to farm fresh eggs, learn more about commercial egg quality here.
If you are not working with raw milk for your recipe, you may want to re-pasteurize your milk before making this recipe. Because pasteurized milk can putrefy, it’s probably not safe to leave it to age for as long, depending on your alcohol content of the mixture.
This has a fairly mild sweet. If you are looking for a sweeter drink, I recommend adding more sweetener.
Ingredients for Homemade Eggnog:
6 Eggs
3 Egg Whites
1 Quart Raw Milk
Generous ½ cup Maple Syrup (If you’re looking for a sweet drink, add more!)
¼ - ½ tsp Freshly Ground Nutmeg
200 ml Brandy or Bourbon
Directions for Homemade Eggnog:
Separate 6 eggs into yolks and whites. Beat the egg whites until stiff peaks form. Beat the egg yolks until the color changes.
In a separate large bowl, add the raw milk. If you plan to serve this at a party function, add the raw milk to what you plan to serve the eggnog in so as not to disrupt the mixture later. Carefully mix the egg whites and egg yolks together.
Add the maple syrup, nutmeg and brandy to the egg white/yolk/raw milk mixture.
Chill the mixture in the fridge while you whip the remaining 3 egg whites into stiff peaks.
Carefully fold the egg whites into the chilled mixture.
Place in fridge to chill again for a couple hours to a couple days.
Ladle into glasses and top with more grated nutmeg.
Serve and enjoy!
Homemade Raw Milk Eggnog
Ingredients
- 6 Eggs
- 3 Egg Whites
- 1 Quart Raw Milk
- Generous ½ cup Maple Syrup (If you’re looking for a sweet drink, add more!)
- ¼ - ½ tsp Freshly Ground Nutmeg
- 200 ml Brandy or Bourbon
Instructions
- Separate 6 eggs into yolks and whites. Beat the egg whites until stiff peaks form. Beat the egg yolks until the color changes.
- In a separate large bowl, add the raw milk. If you plan to serve this at a party function, add the raw milk to what you plan to serve the eggnog in so as not to disrupt the mixture later. Carefully mix the egg whites and egg yolks together.
- Add the maple syrup, nutmeg and brandy to the egg white/yolk/raw milk mixture.
- Chill the mixture in the fridge while you whip the remaining 3 egg whites into stiff peaks.
- Carefully fold the egg whites into the chilled mixture.
- Place in fridge to chill again for a couple hours to a couple days.
- Ladle into glasses and top with more grated nutmeg.
- Serve and enjoy!