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Raw Milk Eggnog

December 13, 2017

 

Raw Milk Eggnog

 

  • 1 1/2 cups raw milk 

  • 2 egg yolks

  • 3 Tbsp. pure maple syrup

  • 1/2 vanilla

  • 1/2 tsp.  RealTaste Peace seasoning, or another spice blend

  • Pinch or two of salt, optional 

  • 1/4 tsp. rum extract, optional

 

1.  Mix together with in a blender, or with an immersion blender.

 

2.  Chill before serving.

 

 

NOTES

 

Since you'll be consuming the eggs raw, it's very important that you use high quality organic eggs from pastured chickens.  These do not carry the risk that raw conventional eggs do.

 

Bacteria from the shells can be transferred to the raw egg when cracking open, so make sure to wash the egg shell well before using.  

 

If you don't mind a less rich and thinner consistency, you can use 2 whole eggs.  

 

Cinnamon and nutmeg can be substituted in place of the RealTaste Peace seasoning, but we love the flavor from the additional spices in Peace.

 

If you'd like a thicker, creamier consistency, substitute raw cream for half of the milk.  You can easily remove the cream from the top of your raw milk with a turkey baster.  You can also just pour the milk after the cream has settled to the top without shaking, which will result in a good portion of the cream being poured out first. 

 

We often think of eggnog as a winter drink, but spring and summer are a great time for eggnog, when eggs are most plentiful.    

 

 

 

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