Naturally Sweetened, Homemade Eggnog

We’ve been having the sweetest Advent season at home. In the morning, my boys have been getting their core subjects done quickly so that we can all snuggle up onto the couch and sing carols together, read poetry, and pour over really good Christmas books.

Before we hop onto the couch and settle in; however, the kids take turns lighting the advent candles and I piece into my memory the shimmering flame of light that reflects into their eyes. Once the candles have been lit, they each open up another flap on their advent calendar that holds a sweet piece of chocolate they delight in. Big Brother then grabs a few candy cane Joe-Joe’s from the cupboard and finally pours everyone a bit of rich, silky eggnog from the fridge.

Simple, Homemade Eggnog

Naturally Sweetened, Homemade Eggnog

Here in town, we have a few local creameries that make eggnog we’ve bought; however, the kids and I aren’t big fans of them. The flavors aren’t to our taste, usually thinner than we desire and too heavily spiced. The ones we’ve enjoyed in the past are filled with a lot of additives I’d rather not serve to my family. These additives are used to thicken the eggnog and extend its shelf-life.

The answer to our eggnog woes was a simple one – we’ve started making it at home! It’s incredibly simple to make and taste just right. Not too thick, not too thin, spiced simply which allows the sweetness in the honey, cream, and egg yolks blended together to shine.

Just like my huevo con miel (raw egg yolk with honey) recipe, make sure the egg yolks you use are from pastured hens. I quite enjoy being able to sneak raw egg yolks into my children’s diets as I know that egg yolk supplies cholesterol needed for mental development as well as important sulphur-containing amino acids. Egg yolks from pasture-fed hens or hens raised on flax meal, fish meal or insects are also rich in the omega-3 long-chain fatty acids found in mother’s milk but which may be lacking in cow’s milk. These fatty acids are essential for the development of the brain.

Again, make sure the egg yolks you use are from pastured hens. If they are, drink eggnog, I say!

Naturally Sweetened, Homemade Eggnog

Yield: Makes just over 1 quart of eggnog.

Naturally Sweetened, Homemade Eggnog

A simple homemade eggnog, naturally sweetened with honey.


  • 2 cups heavy cream
  • 1 cup whole milk
  • 6 egg yolks
  • 1/4 cup honey
  • 1/2 tsp nutmeg
  • 1 tsp pure bourbon vanilla extract
  • cinnamon to garnish


  1. In a blender, add the cream, milk, egg yolks, honey, nutmeg, and vanilla extract. Blend until well combined, 2-3 minutes.


It tastes delicious right after blended; however, it comes together beautifully after its flavors meld in the refrigerator overnight.

Have you ever made your own eggnog? Please share in the comments below your recipe for homemade eggnog!

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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