Posted in Food/Wine (and preserving)

Farmgirl’s Homemade Eggnog


It is that time of year that we can start to enjoy the decadent flavor of eggnog again.  It is so simple to make and takes only a few minutes to whip up a batch that it seems a shame to use the store bought cartons of eggnog.  The real deal doesn’t have any chemical or artificial flavor aftertaste.  It is best consumed while resting a bit, or taking in beautiful scenery, or while spending time with those you love.  Enjoy!


Farmgirl’s Homemade Eggnog

In a blender combine:

3 eggs (We use farm fresh eggs from the coop.  They are raw in this recipe so use eggs you trust!)

2 1/2 cups of milk (You can use any milk but I sure love my goat’s milk.)

1/2 cup of organic raw sugar (Yup, half a cup, this is the holidays.)

2 Tablespoons of homemade vanilla extract (Or 2 teaspoons of store bought. Click here for homemade vanilla extract recipe.)

1 teaspoon of pumpkin pie spice

Turn blender on and in a minute you will have a delicious way to start the holiday season.  Adding bourbon, brandy, spiced rum, hazelnut, or coffee liqueur elevates this to a party!

Use eggnog in place of milk in recipes.  Add eggnog to cake recipes, coffee cake, pies, bread, cookies, or add a touch to your morning coffee.


Katie Lynn Sanders is the author of seven books, has been a speaker on sustainable living, and loves all things wine, regenerative agriculture, homesteading, travel, food, arts, crafts, books, and finding enchantment and inspiration in the smallest things. She lives on a one acre farm and vineyard, Pumpkin Hollow Farm, with her husband, fourteen chickens, three ducks, a giant Pyrenees, two goats, five cats, and visiting children and grandchildren in southern Colorado.

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