Traditional recipe for eggnog made with real food ingredients that creates an enzyme and probiotic-rich beverage that is both enjoyable and easy to digest.
Traditional eggnog always contains fresh unpasteurized (yes, this means RAW) dairy and egg yolks. It is a beverage loaded with enzymes, fat-soluble vitamins, and natural probiotics when you make it this way. It is also quite safe to enjoy when you take some simple, common-sense precautions!
Any other method for making eggnog results in a typical modern fail that is neither nourishing nor digestible.
I avoid eggnog if it’s not the real thing because it just doesn’t feel comfortable digestion-wise.
Unpasteurized dairy is easier than ever to get hold of. Simply ask around in your circle of health-conscious friends to locate a small family farm. Then, schedule a time can stop by and pick up a gallon of whole milk, a quart of heavy cream, and a few dozen pastured eggs.
You are now ready to make Real Food eggnog!
Wondering what to do with the leftover egg whites from making this eggnog recipe? Try making a half batch of these protein cookies. While eating raw yolks is fine if they are from high-quality eggs, whatever you do, don’t eat egg whites raw as they contain anti-nutrients that can cause digestive upset and block nutrient absorption.
Traditional Real Food Eggnog
Traditional recipe for eggnog made with real food ingredients that creates an enzyme and probiotic rich beverage that is both enjoyable and easy to digest.
Wash eggs in warm, soapy water and dry with a cotton towel.
Crack eggs and separate the whites and yolks into separate bowls.
Beat egg yolks lightly and blend well with other ingredients in a one quart container.
Pour eggnog into 4 glasses and top with ground nutmeg. Serve immediately.
Refrigerate leftovers for up to 2 days.
Use date syrup instead of honey if you wish to use a fruit sweetener.