Raw-Milk Eggnog

Raw-Milk Eggnog

Raw-Milk Eggnog


The holidays are almost here, and I am relieved to be finished running around in preparation.  My holiday shopping doesn’t revolve around shopping malls though, it is primarily about food!  Today I made the journey to my local health food store to fight the crowds for my weekly grocery shopping and other holiday items. It was an absolute zoo, and the guy behind the deli counter actually had a meltdown when one of the scales broke.  Last weekend I visited 3 different farmers’ markets to stock up on all the good stuff I won’t be able to get for the next couple of weeks – I bought 3 dozen pasture-raised eggs, a pound of grass-fed butter, local goat-milk yogurt, lamb sausages, and a splurge – a pint of raw, grass-fed cream.  Now that I am drinking raw milk, I decided to try to make homemade eggnog.  (For those of you who haven’t been following my interest in raw milk, you can read about it in The Raw Milk Experiment.)

Many people are afraid of eggnog because of the risk of salmonella in raw eggs.  But ironically the risk of salmonella has little to do with eggs themselves but rather the way that they are produced.  I buy my eggs from a local farm where the hens are pasture-raised and I trust that those eggs are healthy and clean.  I regularly make sunny-side up eggs in the morning without fear.  However, I never eat the whites raw, because they contain enzyme inhibitors and antinutrients (such as avidin, which blocks the absorption of nutrients such as biotin) in their raw form.  So while many traditional eggnog recipes call for using the whole egg, I just use the yolk (and save the whites for another baking use).

This is actually a variation of a recipe by Sally Fallon, the author of Nourishing Traditions.  I came across it in a book she contributed to called The Fourfold Path to Healing. The recipe is called a Raw Milk Tonic, but it’s very similar to traditional eggnog recipes (yet simpler) but uses molasses as a sweetener.  I used part cream and part whole raw milk, to make it creamier in the style of eggnog, and added a pinch of ground nutmeg in place of vanilla, which I thought made the flavor too strong on top of the molasses.

Here is what I use per each single serving of raw eggnog (non-alcoholic, though you may choose to add alcohol if you like):

1 raw pasture-raised egg yolk

1 T unsulphured blackstrap molasses

1/3 cup raw grass-fed cream

2/3 cup raw whole milk

Fresh grated nutmeg

Whisk the egg yolk and the molasses together.  Add the cream and whisk.  Add the milk and whisk again.  Pour into a serving glass and top with fresh grated nutmeg. Happy holidays and happy healthy eating!

*Note: If you are concerned about fat and cholesterol in egg yolks and cream, I urge you to read Nina Planck, Sally Fallon, and Weston Price.  From my own personal experience, I have been having regular blood work done for the past three months after discovering I had iron-deficiency anemia and low white blood count.  After 3 months of taking supplements and dramatically increasing my intake of red meat, liver, eggs, butter & other animal fats, not only did my blood work completely return to normal, but my cholesterol numbers actually improved.  Planck, Fallon & Price all believe that as long as you eat traditional foods & avoid modern refined carbohydrates and vegetable oils, you can maintain health while eating saturated animal fats.

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