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World’s greatest eggnog!

An easy and delicious eggnog recipe your sure to enjoy this holiday season
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Calories 307 kcal


  • 6 Lg Egg Yolks
  • 2 Tbsp Pomegranate Maple Syrup 
  • 1 Cup 100% Grass-Fed Heavy Whipping Cream
  • 2 Cups 100% Grass-Fed Milk
  • 2 Tsp Pumpkin Pie Spice
  • 1 Tsp Ground Nutmeg
  • 1 Pinch Salt
  • 1 Tsp Organic Vanilla Extract 
  • Ground Cinnamon For Topping


  • Whisk the egg yolks together in a medium bowl until light and creamy.
  • In a saucepan over medium-high heat, combine the pomegranates syrup, cream, milk, spices and salt. Stir often until mixture reaches a bare simmer. 
  • Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. 

  • Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 
  • Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
  • Remove from heat and stir in the vanilla.
  • Pour the eggnog into a pitcher or other container and cover with plastic wrap. 
  • Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.

  • Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired.
  • Store homemade eggnog in the fridge for up to one week.



Calories: 307kcal
Carbohydrates: 22g
Protein: 6g
Fat: 21g
Saturated Fat: 12g
Cholesterol: 246mg
Sodium: 58mg
Potassium: 155mg
Sugar: 20g
Vitamin A: 960IU
Vitamin C: 0.2mg
Calcium: 140mg
Iron: 0.5mg

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