Cozy, Nutrient-Dense Raw Milk Eggnog (Winter Favorite)
Cozy Homemade Holiday Eggnog
A rich, velvety holiday eggnog made with raw milk, raw cream, and soy- & corn-free pasture-raised egg yolks — naturally sweetened with maple syrup and full of real-food nutrition for cozy winter nights.
The Coziest Raw Milk Eggnog (Our Winter Tradition)
Every December, when the air gets cold and our mornings start a little slower, we pull out the big stainless-steel mixing bowl, crack open fresh pasture-raised egg yolks, and make our yearly batch of homemade eggnog. And not the overly sweet, ultra-processed stuff you find in cartons — a true, rich, silky custard-style eggnog made from raw milk, raw cream, and the deepest orange yolks from soy- and corn-free hens at our local farm.
It’s a recipe that feels like a warm blanket — simple ingredients, gentle heat, and a little bit of stirring. And the moment it cools and thickens in the fridge, you know the holidays are officially here.
Why We Make a Heated (Custard-Style) Version — Even With Raw Milk
We use raw dairy in our home all year long, and 95% of the time, we keep it completely unheated and truly raw. But when it comes to eggnog, the heated version just hits different.
Slowly warming the milk, cream, and yolks together does two things:
1. It creates the creamiest, silkiest texture.
Heating transforms the yolks into a light custard that coats the spoon. When you chill it afterward, the raw cream thickens even more, giving you that luxurious, holiday-worthy texture.
2. It’s universal for more people.
Let’s be honest, we all have that family member who isn’t fully on board the raw milk train. We get it. This version might speak to them and they will still get all the benefits of the raw goodness. Gently heating to 160–170°F barely pasteurizes the mixture without boiling it. That means you can confidently serve it to grandparents, friends, and holiday guests — even the cautious ones — while still starting with the incredible nutrient density of raw dairy.
And don’t worry: heating raw milk slightly doesn’t "destroy everything."
You’ll lose a few heat-sensitive enzymes, but the proteins, fats, minerals, and fat-soluble vitamins stay intact. What you get is the best of both worlds: nutrient-dense ingredients + a luxuriously creamy texture that every eggnog lover dreams of.
Ingredients That Really Make a Difference
Every food memory in our house begins with sourcing. Eggnog is no exception.
Raw Whole Milk & Raw Cream
We pick ours up weekly from a local, pasture-based dairy where the cows rotate fresh grass daily. The taste is unmatched — naturally sweet, clean, and genuinely rich. Raw cream, especially, gives this recipe that thick, velvety finish without needing any thickeners or gums.
Pasture-Raised Soy- & Corn-Free Egg Yolks
Eggnog is yolk-forward.
Using yolks from hens that are soy- and corn-free produces an entirely different color and flavor — deep gold yolks with a buttery, nutrient-rich taste. If you’ve never cracked open a farm yolk next to a grocery-store egg, the difference is wild.
Real Maple Syrup, Fresh Nutmeg & Vanilla
We keep it simple.
Maple syrup adds minerals and flavor depth.
Fresh nutmeg makes your kitchen smell like Christmas.
Vanilla rounds everything out with a warm sweetness.
It's a short ingredient list — which means every ingredient actually matters.
How We Make It (and Why the Process Matters)
1. Prep the egg yolks
Start by separating the egg yolks into a mixing bowl. Whisk in the maple syrup and spices until the mixture is smooth and glossy — this becomes the rich, flavorful base of your eggnog.
2. Warm the raw milk and cream
In a saucepan, combine the raw milk and cream. Set the heat to low and let it slowly come to a gentle simmer. You don’t want it to boil — just warm enough to heat through and create a silky custard (look at that golden yellow from the raw cream!).
3. Temper the yolks
Slowly ladle the warm milk mixture into the egg yolks, whisking constantly to keep them from curdling. Once combined, pour everything back into the saucepan and return it to the stove.
4. Cook until it coats the spoon
Stir continuously over low heat until the mixture thickens just enough to coat the back of your spoon. This is your cue that the custard is ready — smooth, creamy, and perfectly set.
5. Strain for extra smoothness
Pour the mixture through a fine mesh strainer to catch any tiny bits of cooked egg. This step guarantees a velvety, barista-quality texture.
6. Chill completely
Transfer to a glass jar or pitcher and cool in the refrigerator for at least 2 hours, or until fully chilled. The flavor deepens as it rests (keep in your fridge for up to one week).
After it chills in the fridge, it thickens beautifully and becomes that dreamy holiday drink we look forward to every year.
7. Serve with fresh whipped cream
Pour into glasses and top with a dollop of lightly whipped heavy cream. Add a sprinkle of fresh nutmeg if you want that classic holiday touch.
After that, it chills in the fridge, thickens beautifully, and becomes that dreamy holiday drink we look forward to every year.
The Moment It Comes Out of the Fridge…
This is where the magic happens.
Chilled custard eggnog is luxurious. Thick. Creamy. A little frothy if you shake it. It pours like a holiday dessert and tastes like something your great-grandparents would’ve made — real, simple, and incredibly comforting.
Top it with a little whipped raw cream and fresh nutmeg, and it becomes one of the coziest, most nostalgic winter treats.
Why Our Family Loves This Version
There are a hundred ways to make eggnog, but this one is ours. And here’s why:
It’s made with ingredients we feel good about.
Raw dairy. Local yolks. Real spices. No gums, fillers, or mystery thickeners.It’s richer and creamier than anything store-bought.
No carton comes close to the texture of real custard.It’s make-ahead friendly.
Perfect for holiday parties, movie nights, and cozy gatherings.It feels like a holiday ritual.
Every year we make this together — the whisking, warming, and smelling fresh nutmeg fill the kitchen with a different kind of magic.It brings people together.
Guests always ask for seconds. Always.
How We Serve It
Sometimes straight from the fridge.
Sometimes with a splash of bourbon for adults.
Sometimes warm (before chilling) with a cinnamon stick when we want something soothing and cozy.
Every version is delicious in its own way.
Make This Your New Holiday Tradition
Whether you grew up loving eggnog or you’re trying it for the first time, this recipe turns it into something elevated, nourishing, and nostalgic.
It’s one of those simple pleasures that makes winter feel special — and we hope it becomes a tradition in your home the way it has in ours.
Cozy Raw Milk Eggnog
A warm, velvety, custard-style eggnog made with raw milk, raw cream, and soy- & corn-free egg yolks — gently cooked until it coats the spoon, then chilled for the creamiest holiday drink.
Ingredients
Instructions
- Whisk the yolks. In a medium mixing bowl, whisk the egg yolks until smooth, glossy, and slightly thickened.
- Add sweetener and spices. Add the maple syrup, nutmeg, cinnamon, vanilla, and a small pinch of sea salt. Whisk until fully combined.
- Warm the milk + cream. In a medium saucepan over low heat, gently warm the raw milk and raw cream until just steaming — do not boil.
- Temper the yolks. Slowly whisk in egg yolks to the warm milk mixture 1/2 cup at a time to avoid scrambling.
- Combine & cook. Cook over low heat, stirring constantly, until slightly thickened. Should coat the back of your spoon (160–170°F).
- Strain for smoothness (optional). Pour through a fine mesh strainer.
- Chill. Let cool 10–15 minutes, then refrigerate 1–2 hours.
- Add spirits (optional). Stir in bourbon or rum after chilling.
- Serve. Shake or whisk before pouring. Top with whipped cream + nutmeg.
- Store. Refrigerate 2–3 days. Natural separation is normal.
Notes & Substitutions
- Custard thickness: Cook hotter (170°F) for a thicker custard; cooler (160°F) for a lighter sip.
- Tempering: Prevents curdling — don’t skip it.
- Raw dairy: Raw cream thickens beautifully after chilling.
- Sweeter: Use 1/3 cup maple syrup.
- Kid serving: Add extra raw milk to thin.
- No boiling: Eggnog curdles if overheated — low and slow is key.
Macros + Nutrition (Per 1 Cup Serving)
Approximate values based on raw whole milk, raw cream, 6 soy- & corn-free yolks, and maple syrup.
| Nutrient | Amount |
|---|---|
| Calories | ~315 |
| Protein | ~7.5 g |
| Carbs | ~17 g |
| Sugar | ~17 g |
| Fat | ~24 g |
| Saturated Fat | ~14 g |
| Cholesterol | ~330 mg |
| Sodium | ~90 mg |
Note: Nutrition will vary depending on your raw milk fat percentage, yolk size, and how much maple syrup you use. Alcohol (if added) will increase calories slightly.
Shop Our Kitchen
These are the exact tools and staples we use when making this Cozy Raw Milk Eggnog. Some links are affiliate links (including Amazon), which means we may earn a small commission at no extra cost to you.
Stainless Steel Strainer
Perfect for straining the thick eggnog chunks after it's been heated to create the perfect consistency everytime.
Microplane Grater
The easiest way to grate fresh nutmeg for that classic eggnog aroma.
Weck Glass Jars
Perfect for storing raw eggnog safely, with an airtight seal and beautiful presentation.
Wooden Utensils
Non-toxic, durable tools for whisking, stirring, and prepping yolks.
Stainless Steel Mixing Bowls
Lightweight, durable bowls ideal for whisking yolks and spices with zero mess.
Our Place Non-Stick Sauce Pan
If you prefer a cooked custard-style eggnog, this non-toxic pan gently heats without scorching.
FAQ
Yes — this recipe gently warms the raw milk and yolks to 160–170°F, which turns the eggnog into a silky custard and also pasteurizes it. We still recommend using high-quality raw dairy and pasture-raised egg yolks from farms you trust, since starting with the best ingredients gives the best flavor and final texture.
Not at all. Gentle heating to 160–170°F will reduce some heat-sensitive enzymes, but the fats, fat-soluble vitamins, minerals, and proteins remain intact. Many people prefer this method because it gives a creamier, more traditional eggnog texture without boiling or overheating the raw milk. You still get a nutrient-dense drink — just with a richer custard finish.
Your eggnog is ready when it coats the back of a spoon and reaches 160–170°F on a thermometer. It should thicken slightly but never bubble or boil — boiling can curdle the yolks.
We start with ¼ cup maple syrup for a lightly sweet, real-food flavor. For a more classic dessert-style eggnog, increase to 1/3 cup. You can also sweeten each glass individually for guests who prefer a sweeter drink.
Yes! Bourbon, aged rum, or brandy pair beautifully with the maple and nutmeg. Add 1–2 oz per serving, or let guests spike their own mug while you keep the main batch alcohol-free.
Custard-style eggnog naturally thickens as it chills — especially with raw cream. If it’s thicker than you prefer, whisk in a splash of raw milk before serving until you reach your perfect consistency.
Store in a sealed glass jar and enjoy within 2–3 days. Separation is normal — just shake or whisk before pouring.
