Holiday Eggnog Recipe

As a kid, eggnog really grossed me out. Why would I drink raw eggs???? EWWW!

I was reintroduced to eggnog by an amazing friend of mine, Kristen, at Creambrook Farm. WOW!!!!!! I think I just needed to grow up so eggnog and I could be friends :) Now I understand why it is a holiday staple for so many people.

This recipe is a top family favorite (yes, I have to make it by the gallon!) and a holiday must have at my house. Give it a try and maybe you’ll discover your new best friend :)

What you need:

• Two bowls

• 1 cup measuring cup

• 1/3 cup measuring cup

• 1/4 cup measuring cup

• 1/4 teaspoon

• Mesh sieve

• Stand or hand held mixer

• Spoon

Ingredients:

• Eggs

• Cream

• Milk

• Sugar

• Powdered Sugar

• Nutmeg

Eggnog Recipe:

3 fresh, free range egg yokes (save the whites)

1/3 c granulated sugar

2 cups of cream

2 cups of milk

Separate the egg yokes into one bowl and the egg whites into the other. Set the egg whites to the side. Mix the egg yokes until very light. A stand mixer or hand mixer works great for this. Add the sugar and continue to beat until well blended. While the mixer is running, slowly add the cream and milk. Beat until well combined. Rinse your beaters (and bowl if using a stand mixer) to remove the egg yoke/milk mixture.

3 egg whites

1/4 cup of powdered sugar

1/4 tsp of nutmeg

Optional: Put a mesh sieve over a clean bowl and pour the egg whites into it. Strain out any parts of the egg whites that aren’t liquid. This will give your eggnog a smooth texture. It will turn out just fine even if you skip this step.

Beat the egg whites, powdered sugar, and nutmeg together until the egg whites make stiff peaks, but are not dry. The egg whites will get very fluffy so make sure you have space in your bowl for them to “grow”. Using a spoon, fold the egg white mixture into the egg yoke/milk mixture. Pour into a pitcher or a half gallon glass container to serve.

We hope you enjoy this recipe as much as we do. Have a wonderful Christmas season!