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Homemade Eggnog: Making the Holidays Taste Better

December 18, 2018

Eggnog: you either love it (in which case, read on) or you’re totally grossed out by it (in which case, you’re wrong, so read on anyway).

 

Making your own with fresh ingredients can be a great way to add quality nutrients to your diet, and it tastes way better than what you buy at the store.

 

The calorie and nutritional difference may only vary slightly, but you’ll be getting better ingredients, less additives, and a slightly better nutritional profile (more protein, less fat, carbs, and sugar), as you can see below.

A little goes a long way when you consistently make slightly better choices. That 56 calorie difference can add up to your benefit while you build healthier habits for a longer and more pleasant life. 

 

But also, it’s just so freakin’ good this time of year.

 

Our Recipe

 

2 cups whole milk 

3 large whole eggs

2 tablespoons raw honey

1 t vanilla extract

1/8 tsp nutmeg

1/8 tsp cloves

1/8 tsp cinnamon

Optional: 2 ounces of spiced rum or bourbon

 

Blend for for 10-20 seconds until evenly colored and frothy. 

 

*Disclaimer

You’re not supposed to eat raw eggs. We do it, but we approach death with an indomitable spirit, stare straight into its eyes, and spit in its face. (It’s probably the rum that makes us do this.)

 

For a less forbidding alternative, follow these instructions:

 

Combine eggs, 1 cup of milk and the honey into a small saucepan.

Cook the mixture gently to an internal temperature of 160ºF, stirring constantly.

At this temperature, the mixture will firmly coat a metal spoon.

After cooking, chill the mixture before adding the rest of the milk and other ingredients.

 

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