Raw Pumpkin Spiced Eggnog
November 12, 2025 • 0 comments
Fall on the farm means pumpkin spice everything, and we couldn't resist adding it to our creamy raw eggnog.
We blend our rich, grass-fed raw milk with fresh egg yolks from our pastured hens, then stir in real pumpkin and warming spices like cinnamon, nutmeg, and ginger. It's the kind of treat that tastes like autumn in a glass. Simple, wholesome, and made with ingredients we're proud to put our name on. Plus, since it's raw it has max nutrition! Perfect for sipping on a cool evening after chores are done.
- Prep Time:
- Servings: 4
Ingredients
- (1 cup) Raw Double Heavy Cream, 1 Pint in Glass (WV ONLY)
- (1 cup) Raw Milk, 1/2 Gallon in Plastic (WV ONLY)
- (4 yolks) 1 dozen - Pastured Corn & Soy Free Eggs
- (2 to 3 Tbsp - adjust to taste) Raw Honey, 1lb
- (1 Tbsp) Pumpkin Purée (Unsweetened)
- (1 tsp) Vanilla Extract (optional)
- (1 tsp - adjust to taste) Pumpkin Pie Spice
- (A pinch to enhance sweetness) Sea Salt
Directions
- Ensure all dairy and eggs are cold, as this helps keep the eggnog thick and refreshing.
- Put all ingredients into a blender.
- Secure the lid and blend on medium-high speed for about 30 to 45 seconds. The goal is to fully incorporate the egg yolks and pumpkin purée until the mixture is completely smooth and slightly frothy.
- Stop the blender, remove the lid, and taste the eggnog. If you desire a stronger spice flavor or more sweetness, add a little more honey or pumpkin pie spice and blend briefly to mix.
- Pour the raw eggnog into glasses. Serve and enjoy!
*You can serve it immediately for a frothy texture. Or, chill it in an airtight container in the refrigerator for at least 30 minutes to allow the flavors to deepen and the eggnog to thicken slightly before serving.
