During the holidays I love nothing more than to cozy up with a nice homemade glass of eggnog. It’s so rich and creamy, it’s difficult for me not to enjoy it. I always make a point of using natural sweeteners, so I’ve adapted this recipe using agave nectar. Agave nectar comes from the agave plant and is 25% sweeter than normal table sugar. It’s liquid state makes it easy to blend thoroughly into all of the other ingredients.
Please be advised, this recipe contains raw eggs. Like always I strongly suggest using fresh, organic, free run eggs. Especially when they are being consumed in their raw state. A happy, healthy chicken really does make all the difference when it comes to the nutrient density and over all quality of the eggs.
- 4 large eggs
- 1/4 cup agave nectar
- 1/8 tsp freshly ground nutmeg
- 2-3 cups whole milk
- 1 cup heavy cream
- 1/2-1 cup bourbon, rum or cognac (optional)
- Separate the eggs, placing the egg whites into a medium sized bowl and the egg yolks into a large bowl.
- Cover the egg whites and refrigerate until the recipe calls for them (if you’re letting the eggnog age for more than a day I would recommend freezing the egg whites until needed).
- Whisk the egg yolks with the agave nectar. Whisk in the milk, cream and liquor (if using).
- Transfer into a tightly sealed glass jar and refrigerate for at least 1 hours, this allows all of the flavours to blend and mature.
- Just prior to serving, in a stand mixer or with a hand mixer, whisk the egg whites on high speed until they peak.
- Fold the egg whites into the eggnog.
* Non-alcoholic eggnog should be consumed within 1 day of making. Eggnog with liquor will keep for several days depending on the amount of alcohol added. The more alcohol, the longer it will preserve the mixture. Continuing the aging process allows the eggnog time to thicken and richen.
* Try something different! Mix things up with 1/8 tsp cinnamon instead of nutmeg, or try adding 1/4-1/2 tsp vanilla extract.
* Play with the ingredients! If you want a thinner texture reduce the amount of heavy cream and add more milk. For a thicker consistency without the wait time try adding more heavy cream and reducing the amount of milk.