I usually do not recommend or drink much alcohol.  It is a rather toxic substance after all and can be especially difficult on your digestive system and liver.  I do know that many folks who care about their health do enjoy partaking in some alcoholic beverages, especially around the holidays.  In this delicious eggnog recipe you can easily omit the alcohol and make a batch to share with the kids or those abstaining from alcohol and still spike some for an extra special treat for those who do wish to partake.  The great news is that the quality raw eggs and dairy pack such a wallop of nutrition that this recipe is one of the best buffers you can provide your body if/when you do indulge in alcohol.  Enjoy responsibly!

Ingredients:

• 1 1/2 cups raw whole milk (or combination of raw milk and raw cream to yield a thicker, creamier eggnog)
• 1 cup heavy raw whipping cream, divided into 2 equal parts
• ¼ - ½ cup raw honey, divided into 2 equal parts 
(mild-flavored honey is preferred, use less and see how you like it since you can always add more if it’s not quite sweet enough)
• Up to 1 cup rum*
• Up to 1 cup whiskey (no need to use your single malt here - blended is fine!)*
• 1 tsp vanilla extract or ½ tsp vanilla powder (or more, to taste)
• Ground nutmeg for garnishing each cup

Detailed Instructions:

With this execution, you are aiming to blend the ingredients gently and slowly to preserve fluffiness and body. A good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely. For the quick instructions, skip these 10 steps and see below.  

If you want the most decadent cup of eggnog ever…follow these steps:

1. Separate eggs into yolks and whites in separate bowls.

2. Beat egg yolks with 1/2 of raw honey, set aside.

3. Beat egg whites until stiff, then mix in other 1/2 of raw honey. 4. Pour the yolks into the whites and fold together slowly and gently.

5. Stir in rum slowly*.

6. Stir in milk slowly.

7. Stir in whiskey slowly*.

8. Stir in 1/2 of cream slowly

9. Whip rest (1/2) of cream and fold it into the mixture carefully.

10. Serve at room temperature or chilled (your preference, I prefer room temperature) by ladling the eggnog into cups and sprinkle nutmeg on the top.

*For non-alcoholic eggnog, substitute a cup of milk and/or cream for each cup of alcohol removed.

Quick Instructions:

If you’re in a hurry and don’t feel like doing the extra work of beating the egg yolks and whites separately, and folding ingredients together, here’s the quick and easy version:

1. Simply blend the raw milk, eggs, honey, vanilla, and optional alcohol until smooth.  You can use a handheld mixer, a Vita-Mix, or just a regular blender.  Allow the foam to settle before serving or not – your preference. 

2. Pour the eggnog into cups and sprinkle nutmeg on the top. 

This quick method will not produce the more decadent texture as the detailed instructions above, but it will still be tasty and is super easy! 

I enjoy them both, especially when someone else agrees to clean up the kitchen after I make this beverage.  ;-) 

I hope you and your family and friends will enjoy this treat this holiday season as well!