“Healthify” the holiday drink tradition with this homemade eggnog recipe using local, organic dairy & coconut sugar. This post was sponsored by Healthyish Foods, but all opinions are my own. Thanks for supporting the brands who support With The Grains.
It’s rich, it’s creamy, it’s indulgent, but if you buy eggnog in stores, it can be laden with sugar and other questionable ingredients. However, for many of us, it wouldn’t really be Christmas without this festive drink. I like to think of homemade eggnog as winter’s milkshake, so to satisfy the holiday, melted milkshake cravings, I turn to my trusty homemade eggnog recipe.
Made with local, organic dairy and coconut sugar, this homemade eggnog recipe makes this traditional holiday drink as healthyish as possible. It’s richness naturally makes it a slow slipper, so it’s hard to overdo it with this treat. But to kick up the indulgence factor (while teetering on the cusp of reason), try pairing your sips with a Healthyish organic Red Velvet Cake. Perfectly portioned for one and colored naturally with beets, this is the cake I recommend for those who don’t want to dive into one of my complicated cake recipes. The organic mix is shipped to your door and ready in less than 15 minutes.
Or, maybe you are the type of baker to spend a long time in the kitchen, fussing over one of my more complicated desserts, but maybe your sweet-toothed (?) friends are less inclined to bake for themselves. (It’s probably the reason you are friends. This explains several of my relationships.) In which case, give the gift of Healthyish Baking, then make enough homemade eggnog to share (and don’t forget to put out the spiking options).
About this Recipe: This recipe contains raw eggs. Use very fresh, organic eggs. Consuming raw or under-cooked eggs can increase your risk for certain food-borne illnesses. Mixing the rum into the entire batch helps to preserve and sterilize the eggnog. If you’d prefer to cook your eggnog, see the recipe notes at The Kitchn. I like a good bourbon eggnog, but I used Kraken for its dark spiced flavor (and illustration whimsy).
Recipe adapted slightly from The Kitchn
6 large eggs (non-gmo/organic), separated
1 cup coconut sugar
2 cups organic whole milk
1 cup organic heavy cream
1/2 to 1 1/2 cup Kraken Black Spiced Rum (or bourbon or cognac), optional
Freshly grated nutmeg, to serve
whole cinnamon sticks for garnish (optional)
Separate the eggs, placing the yolks in one bowl and the whites in another. Cover the whites and refrigerate until needed.
Combine the yolks and the sugar in the bowl of a stand mixer. Using the whisk attachment or a hand whisk, beat until the mixture is smooth and creamy, and it has lightened to a lemon-yellow color.
Pour the milk, cream, and liquor into the bowl with the egg mixture, and whisk until combined.
Cover the bowl and chill in the refrigerator for at least an hour. The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within a day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely.
Just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.
Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base to give the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam.
Transfer the eggnog to a pitcher or punch bowl. Serve in individual glasses with a grating of nutmeg over top and a cinnamon stick.