Your very own rich, delicious, healthy, easy egg nog recipe
So, my kids didn’t like eggs when they were younger. It’s true. These same kids of mine wanted eggnog. Of course, they decided this at Walmart, so I looked at some of the cartons, read some labels- ew! All sorts of interesting ingredients. So, I decided to come up with my own recipe.
I started out with our eggs, because I feel strongly that our farm fresh pastured, soy-free, organic fed eggs are pretty high up on the nutrition chart, making this egg nog nutrient dense and golden colored. Use the healthiest eggs you can afford to make this the healthiest, yummiest egg nog.
Now, before I go any further, I’m not recommending that anyone eat or use raw eggs, unless you are comfortable with doing so. In fact, from the USDA website, here , ” SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly”
A link to how to pasteurize a whole egg is here . Or you can follow a more traditional approach and heat the eggnog over the stove. Just as a note, our eggs are pastured, not pasteurized. Pastured means that we keep our chickens on pasture. Pasteurized is the heating of eggs to kill bacteria.
This recipe is a low-ish sugar recipe, but it passed the kid test. If you want more sugar, you can certainly add it. Rum can be added for the grownups. If you want it to be special, add some whipped cream on top and sprinkle with nutmeg. It’s rich and delicious, and maybe, as my kiddos say, fair game for breakfast.
If you want to use our eggs in this recipe click here
Egg nog
Ingredients
- 2 eggs, separated
- 1 tbsp sugar
- 1/2 tsp vanilla
- 1/8 tsp nutmeg
- 1/2 cup heavy whipping cream
- 1/4 cup milk
Instructions
- Directions: Separate out yolks, saving whites for another use, and add to bowl with sugar, nutmeg, and vanilla. Beat until foamy and lighter in color, about 3 minutes. If you want to add a bit of rum, do that now. Blend in the cream and milk and mix well. Enjoy!
- If you want it cooked, start out with egg yolks and sugar in the bowl. Beat until foamy and light in color, about 3 minutes. Heat cream, milk, and nutmeg over medium heat until steamy and just simmering. Take it off the heat. Add a spoonful of the hot mixture to the egg mixture, whisking it in immediately after each spoonful. Pour the rest of the hot mixture into the egg mixture, whisking to prevent the eggs from scrambling. Pour the whole thing back into the pot. Cook and whisk for 1-2 minutes, until thickened slightly. Remove from heat and stir in vanilla and rum, if you want it.
- To make whipped cream: Beat 1 cup heavy whipping cream with 1 tablespoon confectioners sugar and 1 teaspoon vanilla until stiff peaks form. Spoon onto top of eggnog, sprinkle with nutmeg.