Prep time: 10 mins Cook time: 20 mins Rest time: 1 hr Total time: 1 hr 30 mins
Makes: 30-36+ oz eggnog
This animal-based raw eggnog is made using egg yolks, raw cream, raw milk, maple syrup, vanilla, and sea salt. No cooking or heating aside from boiling the eggs.
What you need to make Animal-Based Raw Eggnog
Ingredients:
- Raw cream (ASHLEY20 for 20% off)
- Raw milk (ASHLEY20 for 20% off)
- Egg yolks
- Maple syrup (or date syrup or raw honey (ASHLEYR for 10% off)…I highly recommend using date syrup or maple syrup!)
- Vanilla extract
- Nutmeg
- Ceylon cinnamon
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Blender
- Cooking pot
- Glass mugs (or container used for drinking)
(for the full recipe, scroll to the bottom)
Substitutions
Pasteurized cream/milk will work in place of raw cream/milk.
Raw honey (ASHLEYR for 10% off) or date syrup will work in place of maple syrup.
How to make Animal-Based Raw Eggnog
If a visual will help, watch the Instagram Reel for this recipe.
Make the soft-boiled eggs.
Fill your cooking pot with water (enough water to cover all eggs), and bring it to a boil.
Once the water is boiling, gently drop the eggs in.
Leave the water at a full boil and boil the eggs for 7 minutes.
Once the time is up, remove the cooking pot from heat and immediately run cold water over the eggs. Placing them in an ice water bath will work too.
Once the eggs are cool, peel the shells and discard them (or save them if you have another use for them).
Place the eggs in a small bowl.
Make the eggnog.
Add the soft-boiled eggs (may be soft or slightly runny) and all of the other ingredients to your blender.
Blend until very smooth.
Refrigerate the eggnog.
Once your eggnog is blended, pour it into mugs or whatever you’re using for drink containers.
Refrigerate for 1+ hour.
Serve and enjoy.
Once fully cooled, top with whipped cream and/or a sprinkle of cinnamon.
This eggnog is best enjoyed fresh, although it will keep in the fridge for a day or so.
Tips to make the best Animal-Based Raw Eggnog
- For different thickness variations, see the full recipe below.
- If you choose to whip your cream, make a little extra for topping your eggnog!
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Animal-Based Raw Eggnog
Animal-Based Raw Eggnog
Equipment
- Mugs (or container used for drinking)
Ingredients
- 4 large eggs
- 1 cup raw cream*
- 1 cup raw milk*
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/4 tsp ceylon cinnamon
- few dashes sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If a visual will help, watch the Instagram Reel for this recipe.
Make the soft-boiled eggs.
- Fill your cooking pot with water (enough water to cover all eggs), and bring it to a boil.
- Once the water is boiling, gently drop the eggs in.
- Leave the water at a full boil and boil the eggs for 7 minutes.
- Once the time is up, remove the cooking pot from heat and immediately run cold water over the eggs. Placing them in an ice water bath will work too.
- Once the eggs are cool, peel the shells and discard them (or save them if you have another use for them).
- Place the peeled eggs in a small bowl.
Make the eggnog.
- Add the soft-boiled eggs and all of the other ingredients to your blender.
- Blend until very smooth.
Refrigerate the eggnog.
- Once your eggnog is blended, pour it into mugs or whatever you're using for drink containers.
- Refrigerate for 1+ hour.
Serve and enjoy.
- Once fully cooled, top with whipped cream and/or a sprinkle of cinnamon.
- This eggnog is best enjoyed fresh, although it will keep in the fridge for a day or so.
Looking for some more easy sweet eats? Try one of these recipes:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
