We make eggnog any time of the year as a healthy treat for the kids, but there is something very special about having it during these cold, dark days of winter. I feel great about serving it to the kids for breakfast, lunch, dinner and anytime in between because its very low in sugar and a great source of blood-sugar balancing fats and protein. We use whole, raw milk from Mt. Laurel Jersey Farm here in Trout Lake.
This recipe is adapted from the Betty Crocker Boys and Girls Cookbook that our dear farmer, Michael, grew up with. This is a great kid-friendly recipe that kids as young as 18 months will be able to help with. We've reduced the sweetener and replaced sugar with mineral-rich maple syrup.
If you don't like the thick texture of eggnog from the store, then you'll appreciate this eggnog that is perfect for sipping. I'm going to make some as soon as I finish this post!
- 1 cup Whole Milk (optional: sub some of the milk with cream)
- 1 egg
- 1/2 to 1 tablespoon Maple Syrup, depending on your mood
- 1/4 teaspoon Vanilla
- Pinch of Salt
- Pinch of Nutmeg and Cinnamon or any other warming spices
- Adult version: whiskey, rum or bourbon to taste
- Beat the egg with a whisk or blender for 15-30 seconds
- Continue mixing the egg as you pour in the maple syrup, salt, vanilla and milk
- Pour into a glass and sprinkle with the spices of your choice
Do you have a favorite eggnog recipe? Were you brave enough to let your kids help you make it? Share your experience below!