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Raw Milk Eggnog

Raw Milk Eggnog

  • 2 cups raw milk, or cream

  • 4 organic egg yolks from pastured chickens

  • 6 Tbsp. pure maple syrup

  • 2 tsp. vanilla

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

  • 1/8-1/4 tsp. Rum extract

  • 1/8 tsp. of salt; or two, 2 finger pinches

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

2. Chill before serving.


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.

Another spice blend can be used, but we love the flavor of RealTaste Peace seasoning.

If you'd like a thicker, creamier consistency, substitute raw cream for half or all 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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