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We are nearing the end of our first week of Slow September! I hope everyone has been really enjoying the change of pace. I wanted to share this recipe for cookie dough eggnog that you can enjoy as the weather is cooling down. It is the perfect drink to sip on while sitting on the front porch, watching the sun come up.
I’m no stranger to eating raw cookie dough, in fact, I encourage it in my house. Egg yolks are the powerhouse of the egg, full of all the good stuff- vitamins, minerals and fat. And since we buy our eggs fresh from a local farmer, I’m not afraid to eat them raw. I would be a little more hesitant to eat store bought eggs raw, but also, I’m going to live my life (and that’s not in fear).
My family and I recently went our farmer friends house for a friendsgiving celebration last year, and she had raw eggnog she was serving. I’m sad to say that before that day, we had never drank eggnog before, and guess what? Me and my 5 year old daughter couldn’t get enough of it. She had probably 4 servings of it, and was asking for it the next day. I’m no stranger to putting raw eggs in my coffee, or a pre-breakfast drink, so I decided we’d start there. I looked in the fridge and had a few things in there that I knew I could sneak in for the benefit of our health (I’m looking at you bone broth).
Now if you don’t know about the healing powers of bone broth, I’m about to tell you. Bone broth is full of collagen, which we all know is great for skin, hair and nails, but it’s also great for healing leaky gut (which is holes in the gut lining which causes a whole plethora of issues). Bone broth also contains essential amino acids, minerals, vitamins, and honestly, if you’ve ever drank it, it’s just good for your soul. I also tend to use more beef than chicken these days, because I’m learning how important beef is to us humans.
This recipe was made with raw milk, which we will refer to as real milk. I can get into the nitty gritty, but that’s not really my thing here, I like to just paraphrase and encourage you all to do your own research. Real milk is the best milk you could source for your family because first off, it’s just natural, and how God intended us to drink it, and second because it keeps intact all of the probiotics and enzymes naturally found in milk. It’s also important to note that in my house we consider regular store bought milk a highly processed food, because that’s exactly what it is. Not to mention, we visit the cows we drink milk from every week, and I’m hoping that growing up KNOWING your food and food chain will lead my children to know and understand what nourishment these animal products provide for us.
This recipe also includes heavy cream. While I’d prefer raw cream, we get what we can. What’s important to note is that when buying cream, look for cream that doesn’t have any added vitamin D, gums, is organic, grass-fed and isn’t ultra-pasteurized. We really like a cream that we find at a local grocery store. We focus on adding cream (or butter) in our diets in addition to milk because of the high concentration of vitamins A, D, E and K.
Next up is sugar!! No need to fear, our cells run on sugar (don’t believe me? look into Ray Peat’s brilliant scientific work). Plus this recipe has enough fat and protein to balance out the sugar even if you were afraid of sugar. I like to use Panela because it is a whole version of the sugar cane, which means it contains the molasses content that would normally be taken out with ”raw cane sugar” or any white sugar. I prefer panela in this recipe since the sugar seems to dissolve a bit better, but feel free to experiment with sucanat, muscavado, rapadura or any of the brown sugars.
Ceylon cinnamon is the all star spice in this recipe. We switched over to the ceylon variety after learning that the cassia (the most typical version sold in stores) has a higher level of arsenic. And honestly, now we just always use ceylon because it is so much tastier! Try it for yourself, and check out my herbschool shop on etsy to learn more about ceylon cinnamon.
Cookie Dough Egg Nog
Ingredients:
- 1 cup beef bone broth
- ½ cup raw or organic milk
- ½ cup raw or organic cream
- 2 egg yolks
- 4 tablespoons of panela sugar
- 1 teaspoon vanilla extract
- Dash of cinnamon
Process:
- Separate the yolk and white from the eggs. Add yolks into a bowl (or glass pitcher measuring cup) with panela sugar, whisk together until thick and creamy.
- In a pan on the stove, add bone broth, milk, cream, vanilla and cinnamon, heat and whisk until warm and frothy.
- Slowly add the warm liquid to the sugar/yolk mixture while whisking continuously.
- Enjoy! Feel free to top with additional whipped cream, or marshmallows for added goodness.
I hope that was a helpful recipe to start enjoying as the weather continues to cool down.
