Healthy Homemade Eggnog, A Surprisingly Satisfying Summer Drink - Made with Raw Goat Milk

There’s something about summer on the farm that makes you crave simplicity.

Long days stretch out under the sun, chores start early and end late, and everything—meals included—feels just a little more intentional. When I think about that kind of life, my mind always drifts to Little House on the Prairie and the timeless rhythms it captured so beautifully.

We often picture those prairie days filled with cornbread, fresh milk, and simple suppers pulled together from whatever was on hand. But one thing that might surprise people is that rich, nourishing drinks, like eggnog, weren’t just reserved for winter holidays.

In fact, historically, eggnog was very much a farm drink, not a seasonal novelty.

On a working homestead, especially in the days of Laura Ingalls Wilder, ingredients like fresh eggs, milk, and cream were abundant in the warmer months. Chickens laid more reliably, cows (or goats) were in full milk, and there was no grocery store shelf stocked with processed treats. If you wanted something nourishing and a little special, you made it yourself, from what you had.

Eggnog, in its simplest form, is just that: milk, eggs, and a touch of sweetness. It’s protein-rich, energizing, and deeply satisfying—exactly the kind of thing that would fuel a long day of gardening, milking, preserving, and raising a family.

It wasn’t about indulgence the way we think of it now. It was about sustenance.

And when you step back and look at it that way, a chilled glass of homemade eggnog on a warm summer afternoon makes perfect sense.

Out here, when the goats are in milk and the egg basket fills faster than we can use them, I find myself reaching for those same simple combinations. Fresh milk still warm from the barn, eggs gathered that morning, and the best maple syrup in Nebraska, Resurgent Farms Maple Syrup! it comes together fast with a blender and feels both nourishing and a little bit like stepping back in time.

It’s easy to forget that many of our “holiday” foods were once just everyday farm staples, shaped by the natural cycles of the land rather than the calendar on the wall.

So maybe eggnog doesn’t belong to winter after all. Maybe it belongs to abundance.

To full milk pails. To overflowing egg baskets. To long summer evenings when the work is done, the sun is setting, and you want something wholesome in your glass that reminds you why this life is so good.

And in that way, a simple jar of eggnog might just be one of the most “Little House” things you can make.

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Resurgent Farms Raw Eggnog (½ Gallon Batch)

Yield: ~8 cups (½ gallon)

Ingredients

• 6 large eggs

• 4 egg yolks

• ¾ cup pure maple syrup

• 2½ cups whole milk

• 2½ cups heavy cream

• 1½ teaspoons freshly grated nutmeg (or 1¼ tsp pre-ground)

• ⅜ teaspoon ground clove (a rounded ¼ tsp + pinch)

• ¾ teaspoon ground cinnamon

• ¾ teaspoon vanilla extract

• ⅜ teaspoon fine sea salt (rounded ¼ tsp + pinch)

Method

1. Blend eggs + sweetener

   
   

   Add eggs, yolks, and maple syrup to a blender.

   
   

   Blend 10–15 seconds until smooth.

2. Add remaining ingredients

   
   

   Add milk, cream, spices, vanilla, and salt.

   
   

   Blend just until fully combined.

3. Chill & rest

   
   

   Pour into a ½ gallon glass jar or two quart jars.

   
   

   Refrigerate at least 4 hours (best at 8–12 hours).

4. Serve

   
   

   Shake gently before pouring.

   
   

   Garnish with fresh nutmeg if desired.
   

Notes

• Flavor deepens and smooths after resting

• Keep refrigerated and consume within 48 hours

• Use very fresh, high-quality eggs