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You are here: Home » Blog » Real Food » Recipes » Best Classic Eggnog – Easy, no-cook, refined sugar free
Best Classic Eggnog (easy, no-cook, refined sugar free)

Best Classic Eggnog – Easy, no-cook, refined sugar free

December 17, 2014     Keeper of the Home    8 Comments

This easy, classic eggnog recipe is thick and rich, with the perfect amount of natural sweetness and warm holiday spice — eggnog fans and skeptics alike will find it irresistible!

Guest post by Dena Norton

Eggnog seems to be a love-hate thing.

Well, starting now, it’s a love-LOVE thing.

This easy, classic eggnog recipe is thick and rich, with the perfect amount of natural sweetness and warm holiday spice — eggnog fans and skeptics alike will find it irresistible!

Real Eggnog

The raw cream and pastured egg yolks give it a beautiful color and creamy texture; the honeyBest Classic Eggnog - Easy, no-cook, refined sugar free and maple syrupBest Classic Eggnog - Easy, no-cook, refined sugar free add it a light, natural sweetness; and the nutmegBest Classic Eggnog - Easy, no-cook, refined sugar free and clovesBest Classic Eggnog - Easy, no-cook, refined sugar free bring in just enough warm, holiday spice.

Add all those together, and this truly is the ultimate holiday beverage! (If chocolate’s more your style, check out my other favorite holiday drink!)

As a child, I looked forward to eggnog each Christmas season. The funny thing was, I never wanted more than a couple of sips of it. As an adult, I’ve realized the turnoff is because “eggnog” in the dairy case at the grocery store is overly sweet, artificially flavored, and nothing like the real thing.

In preparation for this post, I bought a carton of eggnog just to give it one more try. The color and flavor was so fake, I could hardly swallow it. And it’s no wonder – here’s what was on the ingredient list:

Milk, Cream, Skim Milk, High Fructose Corn Syrup, Corn Syrup, Sugar, Egg Yolks, Less than 2% of Natural and Artificial Flavors, Nutmeg, Guar Gum, Carrageenan, Mono- and Diglycerides, Annatto and Turmeric.

In contrast, real eggnog like this one, made with the highest quality wholesome ingredients, is altogether outstanding!

This easy, classic eggnog recipe is thick and rich, with the perfect amount of natural sweetness and warm holiday spice — eggnog fans and skeptics alike will find it irresistible!

Eggnog is the Perfect (Easy!) Holiday Treat!

The other thing I love about this recipe is that it’s so easy, your kids could make it (hey, there’s an idea!). Unlike some eggnog recipes, it requires no cooking – just toss everything in the blenderBest Classic Eggnog - Easy, no-cook, refined sugar free and give it a whirl. I chill it for a few hours in the blender pitcher, then give it another quick blend just before serving.

The end product is plenty thick and creamy for my liking, but you could also whip some extra cream and fold it in just before serving if that’s your thing.

[Tweet “If you like seasonal lattes, this stuff makes an amazing eggnog latte — just heat it up, add coffee, and enjoy!”]

If my first batch of eggnog hadn’t vanished so quickly, I would have tried some out in the ice cream machine, too. I can’t imagine it being anything but fabulous.

I love this classic eggnog any time of day, but it’s really wonderful cuddled up by the fire with your husband and a few holiday cookies after the kids go to bed.

This easy, classic eggnog recipe is thick and rich, with the perfect amount of natural sweetness and warm holiday spice — eggnog fans and skeptics alike will find it irresistible!

Best Classic Eggnog (easy, no-cook, refined sugar free)
Print Recipe
4 from 1 vote

Best Classic Eggnog (easy, no-cook, refined sugar free)

Course: Beverage
Author: Ann Timm

Ingredients

  • 2 cups raw cream or 1 cup milk + 1 cup heavy cream
  • 8 pastured egg yolks
  • 2 Tbsp pure maple syrup
  • 2 Tbsp raw honey
  • 1 tsp pure vanilla extract
  • 1 dash ground nutmeg to taste plus more for garnish
  • 1 generous pinch ground cloves to taste
  • pinch sea salt

Instructions

  • Blend all ingredients, first on low for about 20 seconds, then on high for another 20 seconds. Chill before serving (I chill mine in the pitcher attachment for my blender, then give it a quick whirl just before serving).
  • Serve chilled in small glasses with a dash of ground nutmeg on top.

Notes

This recipe makes approximately 30 oz. It's plenty thick for my liking but, if you want to add even more thick, creamy goodness, fold in a bit of whipped cream just before serving.

For more favorite (healthy) holiday recipes, check out my new ebook!

25 Favorite Healthy Holiday Recipes

Have you made homemade eggnog? What are your favorite ways to enjoy this classic holiday beverage?

Disclosure: This post contains affiliate links. When you buy through our links, we earn a small commission, which helps to keep this site going so that we can continue to offer free and useful content, so thanks!

PlanToEat-150x150This post is sponsored by Plan To Eat. If you know you need to make strides towards regular meal planning and you’re looking for a tool to make it easier, I highly recommend you check out Plan To Eat’s virtual tour. Sign up for a free 30-day trial to see how it works and then take advantage of their Black Friday sale at the end of November to get 50% off your subscription! Plan To Eat was born from a desire to eat real food — great food — prepared at home, together as a family. Plan to Eat is an online menu planner that uses your recipes, scheduled for the days you want them, automatically generating your grocery list, organized the way you like to shop. Eat well. Eat together.

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Reader Interactions

Comments

  1. AnnMarie

    December 17, 2014 at 7:51 AM

    How would ou recommend making this dairy free? Could it be made with just almond milk instead of cream? Just wondering if it would be creamy enough. Also if I wanted to drink it warm should I make sure to heat it slowly as I not cook eggs too much?

    Reply
    • Dena Norton

      December 17, 2014 at 8:27 AM

      Hi AnnMarie,
      I’d recommend using full fat coconut milk since it has a much richer and creamier texture than almond milk. And, yes, you’d want to heat the mixture gently so as not to cook the eggs. Or, if you own a Vitamix like I do, you can blend on high until the mixture heats up to your liking. Enjoy!

      Reply
      • AnnMarie

        December 19, 2014 at 5:27 PM

        Thank you. I made it with organic heavy cream as the store was all out of raw cream. It is delicious. I will try it with coconut cream next time for some dairy free family members.

        Reply
        • Dena Norton

          December 20, 2014 at 4:58 AM

          I’m so glad to hear you liked it, AnnMarie! Thanks for reporting back and Merry Christmas to you! 🙂

          Reply
    • Brittany

      January 1, 2015 at 4:06 PM

      I made it with canned coconut milk in place of the heavy cream. It was excellent! It really tasted just like the eggnog I used to make with cream (back when I could tolerate dairy).

      Reply
      • Dena Norton

        January 2, 2015 at 5:58 AM

        That’s great, Brittany – thanks for sharing that! Happy New Year to you!

        Reply
  2. Marcia

    December 27, 2014 at 11:24 AM

    Hi – gotta say I made the eggnog recipe and you are right, it is just the best! Everyone in my family loves it, and I don’t see buying premade nog again, who needs it! Plus, the recipe is so easy to make, fabulous.

    Reply
    • Dena Norton

      December 29, 2014 at 3:21 AM

      That’s wonderful, Marcia! I’m thrilled to hear your family loved it, and that the simple prep made it easy on you to prepare! Happy New Year!

      Reply

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