This eggnog is easy to make and delicious either warm or cold.
Gone are the days of making eggnog without cooking the eggs, like when I was a child. These days, eggs in most supermarkets are raised in CAFOs rather than from backyard chicken farmers. No worries about uncooked eggs with this recipe, since it is cooked to approximately 175°.
- 2 or 3 Eggs
- 3 to 5 Tablespoons Real Maple Syrup or Evaporated Cane Juice (sugar)
- 2½ Cups Raw Milk
- Smidgen of Himalayan Salt, [url href="https://ancientlakesmagnesium.com.au/shop-magnesium-products/magnesium-body-products/mineral-balance-magnesium-infused-salt-425-grams/"]Ancient Lakes Salt[/url], or Celtic Salt
- 1 Teaspoon Vanilla
- OPTIONAL: Nutmeg or Cinnamon
- Place eggs in saucepan and beat slightly.
- Add real maple syrup or evaporated cane juice.
- Add salt and stir.
- Stir in milk.
- Cook over medium heat, stirring constantly, to 175° (until mixture starts to coat a metal spoon).
- Remove from heat and stir in vanilla.
- Drink warm or cool eggnog by placing saucepan in cold water.
- Refrigerate 2 hours and consume within 24 hours.
- OPTIONAL: Garnish with nutmeg or cinnamon.
My Favorite Eggnog Spice
My favorite spice for this beverage is cinnamon. A splash of amaretto or brandy also goes quite nicely with this eggnog. Oooops! Did I just say that out loud? Every holiday season I use to make this eggnog and add rum, because I thought it was the correct alcohol for this drink. I always dumped out that first one because I never liked it. I like the brandy so much better, yet LOVE the amaretto!