Eggnog with pastured eggs

No beverage says Thanksgiving (or Christmas) more than eggnog. It’s commonly known as an unhealthy treat, but when you make it with wholesome ingredients, this healthy eggnog can be a part of any fertility diet and you don’t need to feel guilty about it!

The regular stuff you find in the stores is overly sweet and often contains ingredients I’m not a fan of ingesting. Determined to make my own from scratch, I came up with this healthy eggnog recipe that is a new staple at our house, any time of year! It is not quite as thick as commercial eggnog, and certainly not as syrupy sweet. With the pastured egg yolks, raw milk and cream, this is a glass of liquid nutrition that will be a big hit with your guests this holiday season.

Print Recipe

5 from 1 vote

Healthy Eggnog

A healthier option for eggnog!

Prep Time10 mins

Cook Time15 mins

Refrigeration3 hrs

Total Time25 mins

Course: Drinks

Cuisine: American

Keyword: eggnog recipe

Servings: 4 servings

Calories: 280kcal

Author: Jill Marks

Ingredients

• 2 cups milk
• 3 egg yolks
• 1/4 cup maple syrup to taste
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• 3/4 tsp nutmeg
• 1/2 cup cream
• whipped cream optional for garnish
• cinnamon optional for garnish

Instructions

• In a double boiler, whisk first six ingredients together until mixture is well combined and slightly thickened.
• Place bowl in refrigerator for 3-4 hours to cool.
• In a mixer, beat cream until stiff peaks form.
• Gently fold into egg mixture.
• Pour in glasses, garnish with fresh whipped cream and a sprinkle of cinnamon.

Notes

Please use pastured eggs from a source you know and trust! If you don't have a good source for these type of eggs, please heat your eggnog (slowly!) to about 180 degrees to pasteurize it before cooling in the fridge. The preference for milk is to also use organic!

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Jill

Editor at Modern Alternative Mama

My name is Jill, and I am the editor at Modern Alternative Mama. I have been on a real food journey for about three years now and am passionate about food. I am a Jesus-loving, Bible-reading, kombucha-brewing, raw milk–drinking, real food–eating gal. I was born and raised in the Midwest, and currently live the non-mainstream life in the St. Louis area with my husband Graham and our infant daughter.

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