Sunday, September 29, 2013

Raw Egg-Nog Recipe




This has got to be the best drink there is...anywhere...ever!  It is delicious, creamy and very nutritious.  Should you want to make this drink a little healthier, you could always substitute a little maple syrup in place of the sugar.  We do usually use rapadura in place of cane sugar, but in this recipe I felt that the distinct flavour of rapadura would not work very well.

There are numerous ways that egg-nog can be made; including a warm version, that can be enjoyed seasonally on those chilly Autumn/Winter days.  We have never made warm egg-nog, so can't really offer anything about that.  Thus far, we have always made ours ice cold, and it is VERY good! 

Ingredients

1 Litre Whole Raw Milk 
1 Cup Raw Cream (optional, for extra nutritional properties)
**If you do not have access to raw milk/cream, use whole pasteurized**
3-6 Pastured Egg Yolks 
(yolk quantity depending on how many you want to use - I usually use the maximum)
4-6 Tbsp Raw Cane Sugar
2 Tsp Ground Cinnamon or To Taste
1/4 Tsp Ground Cloves (optional)

Method

This is the easy bit!  
1.  Place the top three ingredients (milk, optional cream and egg yolks) 
in a large container and whisk briskly for a few minutes, until combined.  

2.  Next add one ingredient at a time,
tasting and whisking briskly as you go.
**You could sieve the cinnamon in, but we find that a good whisking
 is all it needs to sort out any clumping**

3.  Once you are happy with the taste, refrigerate in a non-plastic jug
 until very cold and serve up!



3 comments:

sarah in the woods said...

Oh yes! We love raw egg nog. The only difference in ours is that we use nutmeg instead of cloves and maple syrup (which adds wonderful depth of flavor) instead of sugar. We've never had it warm either, but maybe I'll try that when it gets colder.

Nikki said...

I am sure that my Obadiah will try this recipe. He has one that he has created but he keeps it a secret even from us. :) So he is the only one that makes it and only with our fresh eggs. I am sure he will try yours. I wonder how similar they are?? It sounds delicious for sure.

Sarah in Ireland said...

**Update** We have now switched to using maple syrup in place of the cane sugar 100% of the time. The egg nog doesn't taste all that different and if you LOVE maple syrup (like we do) then you'll LOVE it! :)