This homemade eggnog recipe is a cooked version but if you don’t mind the raw eggs you can follow this recipe and simply skip the heating and cooking and enjoy your eggnog. 

This homemade eggnog recipes is also safe for young children. This is not a traditional eggnog recipe with aged rum, brandy or bourbon. Although, for you older adults, feel free to add your desired spirits and make it your own treat!

Ingredients for Eggnog

Eggs Yolks

Egg Yolks add flavor as well as some of the creamy thickness. As you heat up your milk and eggs the yolks will cook slowly while mixing in with the milk, cream and sugar. In the end they will be cooked and if done correctly not clumpy.

Milk and Cream

The more heavy cream you use the thicker and richer your eggnog will be. I remember as I kid my sister would always add a little milk to the eggnog because to thin it out a bit but I always liked the thickness. So depending on how you like it you can change the ratio of milk and heavy cream. You could go as far as all cream (I wouldn’t suggest it) or you could do all milk and it will still turn out.

Sugar

Sugar is going to sweeten up our creamy drink. If you want to substitute for a more healthier choice you could try monk fruit sweetener at a 1:1 ratio. Or honey or maple syrup at a 1:3/4 ratio.

Spices

Nutmeg is the star of the show with eggnog. Its warm, sweet, nutty flavor taste like Christmas. You can use ground nutmeg or whole cloves. I prefer using the whole cloves. Just grate them with a fine grater and enjoy freshly grated nutmeg. 

The other spice we will be adding is cinnamon. Cinnamon and nutmeg complement each other very well as the are both warm and very reminiscence of the holiday season.

Vanilla Extract/Powder

Vanilla is another wonderfully warm flavor that bring out all the other flavors. I like to use vanilla powder for most of my baking and cooking. The flavor is just as wonderful and measures out the same as vanilla extract. If you’ve never given it a try let this holiday season be you chance!

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

How To Make Eggnog

Separate eggs

Get two bowls, one for the yolks and one for the egg whites. Separating eggs is simple, crack the egg over the bowl set aside for the whites. Pour or catch the egg yolk in one half of the broken egg shell. Let the egg white fall into the bowl. Pour the egg yolks into the other half of the broken egg shell to get rid of the rest of the egg whites. Place you egg yolks in the other bowl. 

Double Yolk with my first egg! Always very special!

Whisk Eggs and Sugar

To brake up the egg yolks and to keep it from clumping up while it cook, whisk it with the sugar until it turns a light or pale yellow. This will make for a very nice smooth eggnog.

Add The Rest Of The Ingredients

In a pot add the milk, cream, cinnamon, nutmeg, salt, vanilla powder and the sugar and egg mixture and whisk together.

Heat on The Stove

Turn on medium – medium high heat and stir. DO NOT whisk anymore just stir it all together and keep an eye on it. You don’t want the eggnog to boil but you do want it to steam and maybe bubble a little but don’t let the milk burn. Stir for about 10-15 minutes until your hot milk mixture starts to thicken as the egg cooks.

Let Cool and Enjoy!

Once thickened, let your eggnog cool down. I like my eggnog warm just as much as I like it cold, enjoy how to you like it. For an extra treat add a little whipped cream with a pinch of cinnamon on top.  

Store you eggnog in an airtight container in the refrigerator for as long as the original expiration date for your milk and cream that you used in this recipe.

Eggnog

Yield: 1 quart jar

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

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Ingredients

• 6 egg yokes
• 3 cups milk
• 1 cup cream
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

1. Separate the egg white from the eggs. (read above to learn how to separate eggs.)
2. Whisk Eggs and Sugar together to brake up the egg yoke and to keep it from clumping up while it cook, whisk it with the sugar until it turns a light or pale yellow.
3. In a pot add the milk, cream, cinnamon, nutmeg, salt, vanilla powder and the egg and sugar mixture and whisk together.
4. Heat on the stove on medium - medium high heat and stir. Don't whisk anymore just stir it all together and keep an eye on it. You don't want the eggnog to boil but you do want it to steam and maybe bubble a little but don't let the milk burn. Stir for about 10-15 minutes until it starts to thicken as the egg cooks.
5. Let cool and store in the refrigerator in a jar until the expiration date on the milk and cream that you used in the recipe.

The post How To Make Homemade Eggnog – From Scratch Holiday Recipes appeared first on Embracing The Home.

Why We Drink A Green Smoothie Every Day

As a mom I’m responsible for my kids health. I responsible to teach them and give them healthy habits to practice that will help sustain them so they can grow and thrive. So I do my best to make this smoothie something they will drink and enjoy without minimizing the nutrients. 

I myself have epilepsy, and gut issues since childhood and after my last baby I gained a lot of weight and  have had some major hormonal imbalances. So I curated this drink to fit my needs for healthy brain and nervous system, filled with vitamin B’s that help aid my hormonal imbalances, vitamin C and antioxidants that help with mine and my kids immune system and overall health all from real foods.

We’ve make a “healthy drink”, as my kids call them, faithfully every morning for the last month. It has not fixed all my problems but I have notice, in this small amount of time, drinking a green smoothie faithfully has lowered my crazy appetite, improved my PMS mood swings (Thank the Lord!), and given me more energy and better rest. My kids still got the flu that went around, I still get tired after long days, I haven’t lost any weight but I know healing takes time and a lot more work then just 1 smoothie a day.

All that to say, we are embracing our health one step at a time. Without overwhelm, bitter tonics or synthetic nutrients, but real food, easy to make, fun drink that doesn’t cost a fortune. I hope this recipe encourages you and help you embracing your families health with joy and peace.

This favorite green smoothie recipe can absolutely be adapted and I think everyone should adapt it in some way or another. My desire is to help you make a smoothie you enjoy and are able to drink every morning in order to add the nutrients you need to keep you strong and healthy..

Ingredients That Will Add High Nutrients To Your Green Smoothie

Chia Seeds 

2 tablespoons of chia seeds are full of magnesium (23% DV), iron (12% DV), phosphorus (20% DV), zinc (12% DV), thiamine (15% DV), niacin (16% DV), calcium (14% DV), fiber, protein, omega 3 fatty acids, and antioxidants. Chia seeds are also a great source for Essential Amino Acids. Chia seeds are beneficial to your heart, bones, and nervous system. They are also knows for the reducing appetite and food intake and can be effective for loosing and maintaining weight.

Flax Seeds

1 tablespoon of ground flax seeds has thiamine (10% DV), Copper (9% DV) Manganese, (7% DV), Magnesium (7% DV), Phosphorus (4% DV), Selenium (3 %, DV), Zinc (3% DV), Vitamin B6 (2% DV), Iron (2% DV), Folate (2% DV). Flax seed is a great source for thiamine which is an important vitamin that help with our metabolism and cell function. Copper helps with brain development and immune health and helps our body’s absorb iron. Flax seeds is another great source for Essential Amino Acids.

I like to take both chia seeds and flax seeds together because one of them his high in iron while the other is high in copper. Copper helps iron absorb and along with protein they produce hemoglobin which transports oxygen in red blood cells.

There are so many other good combinations of vitamins and minerals that work together in just these two ingredients alone. We could go on but let’s move on.

Blackstrap Molasses

1 tablespoon of blackstrap molasses can be powerful, manganese (37% DV), Copper (29% DV), Iron (25% DV), Calcium (15% DV), Potassium (8% DV), Magnesium (15% DV), Vitamin B6 (10% DV), Selenium (7% DV). These vitamins and minerals aid in the function of your nerves system, brain, blood and heart health, immune system and if you want go in more depth on the nutrients found in molasses read, “Benefits of Blackstrap Molasses“

*My kids will not drink this smoothie without a banana if it has molasses in it. Banana’s are the only thing that I found that mask the strong molasses flavor.

Lemon juice

Lemons are most commonly known as a high source of vitamin C, they also contain fiber and other beneficial plant compounds but lets focus on vitamin C for a minute. Vitamin C builds up your immunity, it strengthens you immune system helping fight off bacterial infections, allergies and even cancer. This vitamin plays an important role in the formation of collagen, helps with arthritis, lowers cholesterol, prevents constipation, keeps blood from clotting… and more. Vitamin C is important and 1 lemon has about 40 mg or 50% your DV of vitamin C. Lemon’s are a great source in vitamin C but not the greatest, Oranges, bell pepper, strawberries, broccoli, kale, have even more. Lemons are more acidic than these other fruits and vegetables and therefore increases urine pH making it harder for kidney stones to form.

Substitute lemon juice for orange juice, grapefruit juice for other citrus flavors or make your smoothie extra creamy adding oat milk, almond milk or coconut milk or some great raw milk. You can also add tea for added herbal benefits, green tea or red raspberry leaf tea, dandelion tea, nettle tea all add great benefits to you health.   

Spinach or other leafy greens

1 cup of raw spinach includes Vitamin A (16% DV), Vitamin C (9% DV), Vitamin K (121 % DV), Vitamin B9 (15% DV) , Iron (5% DV), Calcium (2% DV), Potassium (4% DV), Manganese (12% DV), Magnesium (6% DV). Raw spinach also contains some Essential Amino Acids but not nearly as much as flax and chia seeds do. Spinach is known for its plant compound, Lutein and zeaxanthin that work together to improve eye health. It also contains MGDG and SQDG both components that help slow down cancer growth. Spinach also has nitrates that moderate blood pressure and improve hearth health.

Spinach also contains calcium and oxalates, too much of these and they can cause a build up creating calcium stones or kidney stones… But don’t stress to much over this, 1 cup spinach in your smoothie should not cause kidney stones. Three reasons why: 1. you are also adding acidic lemon juice making it more difficult for the stones to form. 2. You are blending with water making it easier for you gut to break down and regulate the both calcium and oxalate in a way that’s beneficial to you. 3. Its only 1 cups, that not over doing it. Don’t be afraid to eat healthy foods because of what might happen. Do your research.

Vitamin K can also seem controversy as it is essential in clotting blood. We obviously don’t want blood clots in our arteries or veins but we do want our blood to clot when we get a cut or laceration so we don’t bleed out. Vitamin K keeps us from bleeding out while Vitamin C keeps our blood from clotting when its not supposed to. Its important to have both of them to keep the right balance.

You can also substitute fresh spinach for any other leafy greens like swiss chard, broccoli leaves or kale.  

Honey

Honey helps make this drink drinkable. Its sweetness makes life better. Not only that but its full of antioxidants, antibacterial and anti-fungal. Honey helps build up your immune system and aids in fighting off colds and other viruses. Antioxidants protect cell’s from damage and in doing so protect you from cancer and heart disease.

Bananas

I have found my kids wont drink a smoothie unless there are banana’s in it. You can use frozen bananas or fresh ripe bananas in your fruit smoothies. Bananas mask the molasses and spinach flavors just enough and sweeten the smoothie. One banana’s thankfully also are a great source of Vitamin C (12% DV), Copper (11% DV), Potassium (10% DV), Magnesium (8% DV) and more. Banana’s support your digestive system and aid you metabolism and are full of antioxidants. They are beneficial for heart health and the potassium helps regulate blood pressure.

Strawberries

1 cup frozen strawberries contain, Iron (9% DV), Potassium (7% DV), Magnesium (6% DV), Copper (12% DV), Manganese (28% DV), Selenium (3% DV), Vitamin C (101% DV). Strawberries are great for you immune system. They have lots of antioxidants and reduce the risk of chronic diseases like cancer and heart disease. These sweet strawberries are known to slow down glucose digestion regulating your blood sugar. Strawberries are just one of the many berries that are so very good for you. Blueberries, raspberries, blackberries, and also cherries, are all so very beneficial and can be substituted in this recipe

Learn more…

I hope you are encouraged and enlightened more than overwhelmed by all the information about the nutrients information of these ingredients. I hope adding a daily green smoothie to your day benefits you as much as it has me.

To learn more about the vitamins and minerals, amino acids and antioxidants that are in your foods check out “Healthy Healing” by Linda Page. I highly recommend this book to anyone who is wanting to learn more about how food heals the body.

If you want quick way to find out nutrition value of a specific food go to https://www.nutritionvalue.org/. You can type anything in and it will give the nutrition values or you can search for a vitamin or mineral and it will give you foods that are a good source for that vitamin.

Green Spinach Molasses Smoothie

Yield: 1-2 Glasses

Prep Time: 5 minutes

Total Time: 5 minutes

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Ingredients

• 1 Tablespoon Chia Seeds
• 1 Tablespoon Flax Seeds
• 1 Tablespoon Blackstrap Molasses
• Juice from 1/2 a Lemon
• 1 Cup Frozen Spinach or 2 Cups Fresh Spinach
• 1 Tablespoon Honey (or to taste)
• 1/2-1 Banana
• 1 Cup Frozen Berries
• Water, fill to cover an 1/2 inch or so over

Instructions

1. Add all ingredients to blender
2. Blend thoroughly so the flax seeds are completely ground. If you want to grind those up first you can.
3. Serve and Enjoy!

Notes

other ingredients to try: greek yogurt, orange juice, pineapple or pineapple juice, kale, ginger,During the cold and flu season I also add elderberry syrup

I hope this green smoothie recipe encourages and helps you get the nutrition you need each day. Again, don’t be afraid to adjust the recipe and if you do share in the comments how it turned out!

The post Green Spinach & Molasses Smoothie appeared first on Embracing The Home.

• How to Make Lemonade Concentrate
• How to Can Lemonade Concentrate
• How to Freeze Lemonade Concentrate
• FAQs

How to Make Lemonade concentrate

In order to make this large batch of lemonade you will need, 

• a lot of lemons
• a juicer, 
• sugar
• and a large pot

1. Juice 10 cups of fresh lemon juice. You can do this by hand or a hand juice but I highly recommend you use an electric juice. 
2. Add 4-5 cups of sugar* to the 10 cups of your freshly squeezed lemon juice in a large pot. I actually used 6 cups of sugar the first time I made this and it was too sweet and I lost the tangy taste of the lemon. So I suggest adding 4 cups of sugar and tasting it then adding more if needed.
3. Heat on medium heat to high heat until all the sugar is dissolved. Stir continuously to help the process. You want the sugar fully dissolved but you don’t need to boil it. 
4. Poor in to pint or quart size mason jars. Freeze or Can your homemade lemonade concentrate to store for 6-12 month or in the refrigerator for 5-7 days. 
5. To make lemonade poor 1 part concentrate to 3 parts cold water. Stir and enjoy on a hot summer day.

* I use Meyer lemons, they are sweeter then other lemons. If you are using Lisbon or Eureka Lemons, which are more tart, you will probably want more sugar.

How to Can Lemonade Concentrate

To Can the lemonade concentrate you will need 

• Canning jars
• Canning lids
• Water bath canner
• Jar lifter
• Funnel
• Ladle
• and a little vinegar on a clean rag.

1. First, sanitize your canning jars and lid. Wash in hot water, then boil/steam the jars in canning pot for 10 minutes. They don’t all have to be submerged, the steam will sanitize them. I also place all my lids and ring in my stainless steel colander and steam them on top of the jars while they boil.
2. When done place the clean jars on the counter on a clean kitchen towel, let them air dry. 
3. Using the funnel, ladle the hot concentrate into prepared canning jars. Leaving 1/4 inch headspace from top. 
4. Clean the top of the jars with little vinegar to insure a clean seal and put prepared lids and rings on finger tight. Don’t twist too tight or you may get a false seal. 
5. Heat water in a water bath canning pot to 180 degrees or until steaming but not boiling. I also add a splash of vinegar to the water to help with any hard water spots on my can. I like them coming out clean and pretty. 
6. Place jars with hot lemonade concentrate in the hot water bath canning pot. The goal is for the liquid in the can and the water in the canning pot to be of similar temperature. If the one is cold and one is hot it could break the glass. The cans need to be fully submerged giving at least an inch of water covering them.
7. Bring to a boil they may could take 20 minutes and boil for 10 minutes then turn off the heat and let sit for 5 minutes before taking them out.
8. Take them out using your jar lifter and set them on a kitchen towel on the counter. Let cool completely before taking the rings off.
9. Check for any false seals and store on a shelf for 12-18 months. To make lemonade, mix 1 pint of juice with 3 pints of water.

How to freeze Lemonade Concentrate 

To freeze lemonade concentrate you will need 

• A container for freezing. Canning jar or ice cube tray or freezer ziploc bags.
• Measure cup or ladle

Freezing in mason jars. 

1. Clean your pint jar or quart sized mason jars and lids with very hot soupy water. 
2. Using a funnel and ladle, poor your lemonade concentrate your clean mason jar. Leave a 1/2-1 inch head space. 
3. Either freeze without the lids off for 12-24 hours to allow expansion without pressure or make sure your lids are on loosely. The next day tighten your lids just till they are tight, don’t over tighten. 
4. To make lemonade, take your concentrate out and let thaw our in the fridge or on the counter. Once thawed enough to slide out of the jar you can mix it with 3 parts (3 jars) of water till completely dissolved.
   Tip! For quick thawing you can the jar in room temperature to warm, not hot water. Too hot and your mason jar might break. Once loose enough to come out of the jar you can poor 1 jar of warm water to help it thaw then add 2 jars of cold water for a refreshing drink. 

Freezing in Ice Cube Trays 

1. Poor your lemonade concentrate into clean ice cube trays
2. Freeze in ice cube trays for 12-24 hours then transfer to a freezer zip lock bag for longer storage. 
3. To make lemonade a pitcher take 14 lemonade concentrate ice cubes and stir till dissolved into 5-6 cups of water. 
4. To make 1 glass of lemonade take 2-3 lemonade concentrate ice cubes to 12 oz cup of water. Mix and enjoy on a hot summer day. 

Freezing in ziploc bags

1. Poor 2 cups of lemonade concentrate into a quart size freezer ziploc bags. 
2. Label and lay flat to freeze. 
3. To make lemonade thaw our your ziploc bags of concentrate in the fridge, on the counter or in a bowl of hot water. 
4. Mix with 6 cups of water (1 part concentrate to 3 parts water) to make about 1/2 a gallon or 8 cups of lemonade.

FAQ’s 

What types of lemons should I use?

You can use any type of lemons you want or have available. Some lemons are sweeter (Meyer) and other are more tart (Lisbon). Depending of the type you use you may want to add or leave out some of the sugar to get the desired taste for your lemonade. 

How many cups of water to I add to the concentrate?

1 part lemonade concentrate and 3 parts water has given me best results. I you are unsure do 1 part concentrate and 2 parts water. Taste your lemonade till the desired strength. 

How long does frozen lemonade concentrate last?

You can keep your frozen concentrate for up to 1 year. 

How long does canned lemonade concentrate last?

You can keep canned lemonade concentrate for 12-18 months. Best flavor with in the first year.

Lemonade Concentrate

Yield: 7-8 Pint Jars

Prep Time: 30 minutes

Cook Time: 15 minutes

Additional Time: 3 minutes

Total Time: 33 minutes

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Ingredients

• 10 cups lemon juice
• 4-5 cups sugar

Instructions

1. Juice 10 cups of lemon juice and pour in a large pot.
2. Add 4-5 cups sugar. Start with 4 cups and taste later, add more until you reach your desired sweetness.
3. Heat on medium to high heat until all the sugar is dissolved. Stir continuously to help the process. You want the sugar fully dissolved but you don’t need to boil it.
4. Prepare jars and lids, and bring water in canner to 180 degrees.
5. Pour concentrate to jars, clean off rim before placing the lids and rings.
6. Place in water bath canner and bring to a boil for 10 minutes. Turn off heat and let sit in water for an additional 5 minutes.
7. Take out of canner and let cool completely before taking rings off Store on shelf for 12-18 months.
8. To make lemonade, mix 1 pint of juice with 3 pints of water.

The post Homemade Lemonade Concentrate (Frozen or Canning) appeared first on Embracing The Home.