This simple and old-fashioned eggnog is incredibly delicious, nourishing, and so easy to whip up when you need a taste of Christmas!
Eggnog has been a family favorite for as long as I can remember. No Christmas would be complete without the rich and creamy beverage. However, whenever I indulge in the store bought version I feel absolutely awful afterwards. Because I don’t want to miss out on the eggnog, I started on a mission to find the most amazing homemade alternative that tasted just as delicious.
This recipe has gone through many rounds of trial and error, but I finally created a recipe that is nourishing and tastes like the eggnog of my childhood. To me, the key was to not overthink the spices involved. I have seen many recipes that include cinnamon and clove in addition to nutmeg, but in my opinion the simplicity of the nutmeg alone gives me the nostalgic flavor I desire. However, feel free to add other spices to make this drink your own customized creation!
Using Raw Egg Yolks
I choose to use raw egg yolks in this recipe. In my previous attempts at making eggnog I usually cooked the custard and then waited for it to chill before drinking it. However, since then I have learned that high quality raw egg yolks have many health benefits. Egg yolks are easier for our bodies to digest when raw and the nutrients are more bio available. From what I have read, salmonella is most commonly found in the egg white, making consumption of the bacteria less likely if I am only eating the yolks. Making sure my eggs are from healthy pasture raised chickens lessens the chance even more. We raise our own chickens for high quality eggs and I then wash the shells with soap and warm water when I use them in this recipe. That way I am being cautious, but also making the most of the rich nutrients in our farm fresh eggs. However, as always, consume raw eggs at your own risk.
Using raw egg yolks in this recipe also turned this recipe into an incredibly simple and quick recipe. Before when my family would request homemade eggnog my response was usually, “Yes, but it won’t be ready until tomorrow because it needs a while to chill.” This recipe eliminates the whole chilling and waiting process. That means fresh eggnog in your hand within minutes! That’s what I call “farm fast food”!
This recipe is one of my 12 Days of Healthy Holiday Recipes series which I featured in a reel on my Instagram page.
12 Days of Healthy Holiday Recipes Posts
Trim Healthy Mama S
This is a Trim Healthy Mama S recipe, which means it is low glycemic, full of healthy fats, and low in carbohydrates. To make this a THM “crossover” you can use whole raw milk, preferably raw, in place of the nut milk. Crossovers are wonderful for growing children and for those who are trying to maintain their weight.
In this recipe I use the Trim Healthy Mama Brand Xylitol-Free Gentle Sweet Blend, Whey Protein, and Integral Collagen. I use their products on a daily basis and would highly recommend them. You can find those ingredients here.
I hope you and your family enjoy this Simple Old-Fashioned Eggnog recipe! My prayer is that it may help or inspire you to stay healthy and nourished this holiday season. If you try this recipe I would love to hear when and how you make serve your eggnog! Merry Christmas!
Simple Old-Fashioned Eggnog- THM S
This simple and old-fashioned eggnog is incredibly delicious, nourishing, and so easy to whip up when you need a taste of Christmas!
Ingredients
- 6 eggs, washed with soap and water
- 3 cups almond or cashew milk
- 1 cup cream, preferably raw
- 1/4 cup THM Gentle Sweet Blend
- 1/2-3/4 teaspoon ground nutmeg
- 1 pinch mineral salt
- 1 scoop THM Whey Protein or 1 scoop THM Integral Collagen, optional for added protein
- 1/4 teaspoon THM glucomannan, optional thickener
Instructions
- Separate the egg yolks from the whites. Save the egg whites for another recipe or add to an egg white scramble.
- Add all ingredients to a pitcher or two-quart mason jar. You will need extra space in your container for blending, so make sure you have at least an inch of headspace once the ingredients are added.
- Using an immersion blender, blend everything together well. You can also blend your ingredients in a countertop blender.
- Enjoy!
Notes
Raw eggs can contain harmful bacteria, so use with caution. If you prefer to cook your eggnog, reserve egg yolks and 1 cup nut milk. Heat the milk until it is scalding hot and temper the egg yolks. Pour the egg and milk mixture back into the pot and heat, stirring continuously until the mixture reaches 160 degrees. Add the egg mixture to the rest of the ingredients and chill until cold.
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