EggNog
Trickling Springs’ EggNog is the drink of new legends! Using only milk from grass fed cows and the best natural ingredients. Our eggnog is produced seasonally, starting around the end of October and being produced till December 31 or we run out of ingredients. This year’s batch is better than ever with all “Natural Flavors” taken out and the exact spices being labeled!
Read the following list of ingredients and see for yourself if this isn’t the clearest eggnog ingredient list you can find:
Ingredients: Milk, Cane Sugar, Cream, Whole Eggs, Egg Yolks, Whey, Nonfat Dry Milk, Molasses, Vanilla, Nutmeg, Sea Salt, Carrageenan, Annatto and Beta Carotene for color.
Available in quart & half gallon glass bottles or quarts and pints in our convenient enjoy and recycle plastic.
We are proud to have our eggnog in regional stores throughout Pennsylvania, Maryland, Virginia and other states in the Mid-Atlantic region. To find the store near you, enter your zip code in our “Find our products” page and pick up some delightfulness today!
Click below for our Eggnog ingredients and nutritional information!
Eggnog Quart label with Nutrition & Ingredients
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Hello,
I soooo wish Trickling Springs Creamery would end the use of carageenen in its products. I have always considered it a degrading additive to otherwise wholesome foods. I am one of many who suffer intestinal distress from it.
From Wiki: A recent publication[15] indicates that carrageenan induces inflammation in human intestinal epithelial cells in tissue culture through a BCL10-mediated pathway that leads to activation of NFkappaB and IL-8. Carrageenan may be immunogenic due to its unusual alpha-1,3-galactosidic link that is part of its disaccharide unit structure. Consumption of carrageenan may have a role in intestinal inflammation and possibly inflammatory bowel disease, since BCL10 resembles NOD2, mutations of which are associated with genetic proclivity to Crohn’s Disease.
Carrageenan is about as “wholesome” as monosodium glutamate (MSG) or aspartame (Nutrasweet), both of which can be considered “natural” food additives. Adding it to your chocolate milk is such a common cheat from every dairy under the sun nowadays. I say cheat, because that’s what it is, cheating to make the milk a false “rich and creamy thickness.”
Just my 2 cents, though. You can add it to your suggestion box.
Thanks for reading my note, Paul
Paul Melzer is correct about Carrageenan. I specificlaly avoid food products with funky ingredients like that, as do MANY MANY other “real foodies” out there that are looking for the purest foods. Simple exclusion of those type of ingredients makes your product stand out from the rest. I would highly recommend against additives like guar gum, xanthum gum, soy lecithin, carrageenan, and any preservatives. Trickling Springs seems to take pride in excellent dairy operations and fine products. Stick to the real deal and you can’t go wrong.
Thanks,
Jack
One thing you can do is make your own eggnog. I use Trickling Springs Creamline and Whole milk, fresh local eggs, agave nectar, and freshly ground spices (organic rum if desired) in order to make fresh homemade eggnog during the holidays, and it’s always a hit. Granted, my family also enjoys Trickling Springs Eggnog, but if you have an aversion to some ingredients that they put in it, start from scratch – like a true foodie! Nothing wrong with their milk as a base ingredient, and there are TONS of recipes for fresh eggnog online if you need one. And it’s not terribly hard to make either
Awesome!
Thanks for the great idea and recipe!!