Raw Milk Eggnog

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The past couple weeks the kids and I have been whipping up some fun holiday treats including gingerbread houses, sourdough sugar cookies, and raw milk eggnog of course!

If you are reading this and thinking, hold up, raw milk?, read about why our family drinks raw milk here. I go over safety, nutritional benefits, and how to access it in this post.

I am typically not one for sweets as they don't make me feel good, but I am slightly more relaxed around this time of year. When I was a child, I could not tolerate the store bought eggnog very well, but I have no problems with raw milk.

This raw milk eggnog is light and perfectly sweet. If you like your eggnog sweeter and thicker, you can add more cream and more maple syrup. Also, most people add around 6 egg yolks to their eggnog, but it still tastes good with as little as 4 and as many as 8. It's just up to what you prefer. You can also substitute the raw milk and cream for pasteurized milk and cream because not everyone has access to raw milk where they live.

Something fun I also like to do is wet the rims of the cups and dip them in cinnamon for an extra festive touch.

Ingredients

Eggnog

2 cups raw milk

1 cup raw cream (you can add more cream if you like a thicker eggnog)

4+ pasture raised egg yolks (add as many as you like)

¼ cup maple syrup

1½ tsp vanilla extract

1 tsp ground nutmeg

½ tsp ground cinnamon

¼ cup rum (optional)

Optional Toppings

cinnamon sticks

whipped cream

ground cinnamon

How To Make Raw Milk Eggnog

Add all of the eggnog ingredients to a blender.

Blend until well combined.

Pour into mugs and top with your favorite toppings.

Enjoy cold.

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