Fermented Eggnog - Holiday Magic in a Bottle

The holidays are here and while I’m a little late in posting and starting this winter favorite, later is better than never! I have to admit I love the nostalgia and taste of a good eggnog, and what I don’t like is the aftermath of stomach upset that can sometimes come with it. This recipe is adapted from the Fermenters Club (www.fermentersclub.com) So, here is our favorite go to eggnog recipe both with dairy and without dairy (yes you can make it TWO ways!) and you can also have the option to add booze or no booze. It’s a holiday drink for everyone!

Fermented Eggnog (Dairy version)


  • 12 large chicken eggs

  • 2¼ cups sugar

  • ¾ cups local honey

  • 1 pint half-n-half

  • 1 pint  milk kefir (For a dairy free version use coconut or almond kefir)

  • 1 pint heavy cream

  • 1 teaspoon nutmeg

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • ¼ teaspoon fine sea salt


  1. Separate the yolks from the egg whites, and store/use the whites for another purpose.

  2. Beat the yolks with the honey, sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.

  3. Combine kefir, cream and half-n-half and salt in a second bowl or pitcher and then slowly beat into the egg mixture.

  4. Dispense mixture into glass bottles (three 750ml bottles e.g.) with screw caps or grolsch style swing top lids.

  5. Place bottles in the refrigerator to cure for 1 to 4 weeks If you remember, turn the bottles every week. It will slowly thicken and build up pleasant carbonation as it cures.

  6. Be careful when opening-- best to open slowly over the kitchen sink. Some pressure may have built up in the bottles.

  7. Let it sit for up to hour until it warms back to room temperature and thickens. The texture will be better than the richest cappuccino you've ever had (i.e. YES this final step is worth waiting for!)