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
- 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.
*Thickness variations:
For the thinnest eggnog, follow the ingredient list as-is. This is the consistency shown in the IG reel.
For a slightly thicker variation, use 2 cups raw cream and no raw milk.
For the thickest variation (I recommend this), whip your raw cream (1 cup) before adding it to the blender and use the raw milk (1 cup). Note: if you choose to whip your cream, make a little extra for topping your eggnog!
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).
Carefully peel around the yolks. Discard the whites if you have no other use for them, and place the yolks in a small bowl.
Make the eggnog.
Whip your raw cream if using whipped cream (see thickness variations above). This can be done with a hand mixer. Place the cream in a small mixing bowl and whip on high until desired consistency is reached, usually 5 minutes or so.
Add the soft-boiled egg yolks (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 whip cream (if using) 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
- Blender
- Mugs (or container used for drinking)
Ingredients
- 8 egg yolks
- 1 cup raw cream*
- 1 cup raw milk*
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1/2 tsp nutmeg
- few dashes sea salt (ASHLEYR for 15% off)
Instructions
If a visual will help, watch the Instagram Reel for this recipe.
*Thickness variations:
- For the thinnest eggnog, follow the ingredient list as-is. This is the consistency shown in the IG reel.
- For a slightly thicker variation, use 2 cups raw cream and no raw milk.
- For the thickest variation (I recommend this), whip your raw cream (1 cup) before adding it to the blender and use the raw milk (1 cup). Note: if you choose to whip your cream, make a little extra for topping your eggnog!
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).
- Carefully peel around the yolks. Discard the whites if you have no other use for them, and place the yolks in a small bowl.
Make the eggnog.
- Whip your raw cream if using whipped cream (see thickness variations above). This can be done with a hand mixer. Place the cream in a small mixing bowl and whip on high until desired consistency is reached, usually 5 minutes or so.
- Add the soft-boiled egg yolks (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 whip cream (if using) 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.
