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, in deplorable conditions rather than backyard chicken farmers. No worries about uncooked eggs with this recipe, since it is cooked to approximately 175°.

Although I’m not a fan of nutmeg, you might like to top yours with a bit of freshly-grated nutmeg or ground nutmeg.

Easy-To-Make Recipe

Old-Fashioned Eggnog

 

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This easy-to-make, cooked eggnog pairs well with both brandy and amaretto.

Author: Recipe Renegade

Ingredients

• 2 or 3 Eggs
• 3 to 5 Tablespoons Real Maple Syrup or Evaporated Cane Juice (sugar) (Sometimes I use half of each.)
• 2½ Cups Raw Milk
• Smidgen of Ancient Lakes Salt (my favorite), Himalayan Salt, or Celtic Salt
• 1 Teaspoon Vanilla
• OPTIONAL: Nutmeg or Cinnamon

Instructions

1. Place eggs in saucepan and beat slightly.
2. Add real maple syrup or evaporated cane juice.
3. Add salt and stir.
4. Stir in milk.
5. Cook over medium heat, stirring constantly, to 175° (until mixture starts to coat a metal spoon).
6. Remove from heat and stir in vanilla.
7. Drink warm or cool eggnog by placing saucepan in cold water.
8. Refrigerate 2 hours and consume within 24 hours.
9. OPTIONAL: Garnish with nutmeg or cinnamon.

Notes

This recipe makes a very thick egg nog. If you don't like it too thick, just reduce your eggs accordingly.

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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. Every holiday season I would  pour a glass 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, and poured another sans alcohol. When brandy was suggested I thought it was a huge improvement, but even better was amaretto!