Confession: For years I avoided eggnog, citing it’s cloyingly sweet taste, it’s slimy texture and questionable ingredients as why until… hubby asked for a real food eggnog just lightly sweet and made from local raw cream and eggs to use in his coffee.
How could I say “No” when he’s been dutifully and willingly running back and forth to the grocery store for me this week while I’ve been up to my eyeballs in recipe development and photos for two exciting projects that are in the works this month. The man is a saint, I tell you – any man who volunteers to shop for his fanatically foodie wife, do school drop offs and pick ups, after school free swim, tackle a mountain of laundry, hang up the twinkle lights and wreath and bring her a bottle of her favorite kombucha is a saint in my eyes and fully deserving of some real food egg nog to enjoy in his coffee tonight while working the night shift in the Intensive Care Unit.
And although it was one more recipe I’d have to create and shoot on top of an already long list and a sink filled with dirty dishes I am so glad he asked because up until now I was not an egg nog fan. But this real food egg nog is incredible and I doubt you’ll ever grab a carton of the pre-made stuff after you see just how simple it is to make your own.
Note: Our real Food Egg Nog recipe definitely fits into the “treat” category and is best enjoyed in moderation. Adding a splash to your coffee is the perfect way to enjoy the flavor without going overboard (because you know, there are going to be lots of treats to taste and sample all month long. So pace yourself.)
But because I know you’re here for the egg nog, I’m going to keep this short and sweet and get right to the recipe.
Cue the lights, crank up the campy carols and slip into your
best worst holiday sweater because it’s time for real food egg nog!
- 3 cups heavy cream
- 1 cup whole milk
- 4 egg yolks (from pasture-raised chickens, but if not available or you're not comfortable consuming raw eggs, choose pasteurized eggs in the shell)
- ¼ cup pure maple syrup (such as NOW Foods Pure Grade B maple syrup)
- 1 tsp. pure vanilla extract
- Freshly grated nutmeg (May substitute ground nutmeg but the flavor won't be as intense)
- Optional: Bourbon or Rum
- In a large pitcher or 8 cup measuring cup, combine cream, milk, egg yolks (reserving whites for another use), maple syrup and vanilla extract.
- Stir well with a whisk and start adding nutmeg a bit at a time until you reach your bliss point.
- Serve chilled or warm with or without a little bourbon or rum.
- Leftovers will keep in a covered container in the fridge for up to 3 days.
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This post originally appeared at jessicabeacom.com on December 12, 2014.
What’s your favorite holiday beverage? Start the conversation and tell us about it in the comments.
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