Made with organic ingredients and coconut sugar, you can almost justify this indulgent homemade egg nog, especially when paired with our individually-portioned, Healthyish red velvet cakes.
It’s rich, it’s creamy, it’s indulgent, but if you buy egg nog 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. To satisfy our holiday cravings, we turn to our trusty homemade egg nog recipe. Made with local, organic dairy and coconut sugar, this homemade egg nog recipe makes this traditional holiday drink as healthyish as possible.
We believe the best way to enjoy the holiday season is not to deprive ourselves from all the goodness, but instead, to treat ourselves to desserts made with quality, organic ingredients. That was the whole inspiration for creating the Healthyish Baking Kit Subscriptions.
When it comes to slow sipping our homemade egg nog, we like to pair it with our Healthyish Red Velvet Cake, Organic Vanilla Bean Frosting & White Chocolate Chips. It’s a decadent treat for one, so the temptation stops with the last bite.
For a richer treat, try adding a little splash of homemade egg nog into the vanilla bean frosting, for a creamier, spiced flavor. Since egg nog is made with raw eggs, adding a spirit helps to sterilize the mixture, a rather scientific sounding excuse to add your favorite spirit to the mix. If sharing with guests, we like to provide some options for a DIY cocktail approach. Our bar typically includes Blanton’s Whiskey, Maggie’s Spiced Rum and a Brandy. (We might also provide the ingredients to make our Cranberry Old Fashioned cocktails.)
Homemade Egg Nog
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 a spirit into the entire batch helps to preserve and sterilize the egg nog. 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).
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 egg nog to a pitcher or punch bowl. Serve in individual glasses with a grating of nutmeg over top and a cinnamon stick.
Quelcy is a Pittsburgh based food stylist, photographer, dessert advocate and crazy dog lady. She shares seasonally inspired recipes rooted in nostalgia on her blog, WithTheGrains.com. Her favorite Healthish combo is tangy lemon cake with a dollop of dark chocolate frosting.