Kefir Eggnog
Prep time: 
Fermentation time: 
Yield: non-boozy version: 2 liters/ quarts; boozy version: about 3 liters/quarts
  • 12 large pasture-raised chicken eggs
  • 8 oz. (225 g) by weight, about 2¼ cups by volume raw organic sugar
  • 6 oz. (170 g) by weight, or ½ cup by volume honey
  • 1 pint (475 ml) organic, grass-fed half-n-half
  • 1 pint (475 ml) milk kefir
  • 1 pint (475 ml) organic, grass-fed heavy cream
  • 1 teaspoon (5 ml) freshly grated nutmeg
  • ¼ teaspoon (1.5 ml) 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, salt and nutmeg in a large mixing bowl until the mixture is smooth (no lumps) and is a light yellow color.
  3. Stir the kefir, cream and half-n-half slowly into the egg mixture.
  4. Dispense mixture into glass bottles (three 750ml bottles e.g.) that have tight-fitting bottle caps or use grolsch style swing top lids.
  5. Place bottles in the refrigerator to cure for 1 to 4 weeks, burping the bottles every week. The nog will slowly but significantly thicken and build up pleasant carbonation as it cures.
  6. Be careful when opening-- best to open slowly over the kitchen sink, with the bottle over a bowl to catch any extra that spills over. Some pressure may have built up in the bottles.
  7. For the best texture, let eggnog warm slightly before enjoying. You should notice it getting nice and bubbly! It will be better and more unctuous than the richest cappuccino you've ever had. (YES, this final step is worth waiting for!)
  8. Consume within 4 weeks, lest the pressure build up and you may get an eggnog geyser!
Recipe by Fermenters Club at