Author: The Prairie Homestead
Prep time: 5 mins Total time: 5 mins
Serves: 3-4 servings
2 cups milk (raw is best, if you can find it!)
2 cups cream (raw is best, if you can find it!)
6 egg yolks (from a reputable source)
½ cup maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch of sea salt
2 tablespoons egg white (optional: for extra creamy version only)
Combine all ingredients in a blender or stand mixer (a blender is less messy), and mix thoroughly. Chill completely before serving.
**Extra Creamy Version:
The one thing I don’t love about raw eggnog is that it’s not quite as creamy as the cooked versions. So, I came up with this quick technique to increase the creaminess.
Combine milk, 1.5 cups of cream, and all other ingredients (minus the egg whites) in a blend and combine thoroughly.
With a stand mixer or hand mixer, beat the remaining ½ cup of cream and 2 tablespoons of egg whites until stiff peaks have formed.
Fold the whipped cream mixture into the egg mixture. Chill and enjoy!
And don’t forget to sprinkle your finished eggnog with an extra pinch of nutmeg to make it pretty after you pour it into the glass.