Egg Nog

Egg Nog is a delightful sipping custard made of milk, cream, sugar, egg yolks, vanilla and most importantly, nutmeg. It can be enjoyed simply on its own, or if you’re feeling cheeky, spiked with a little bourbon, rum or brandy. Like most things, homemade Egg Nog is naturally better than store bought. The holidays wouldn’t be the same without this creamy beverage to cheers with friends and family.

Making Egg Nog is a simple process, similar to making ice cream base. Just whisk together the egg yolks and sugar, and combine with nutmeg, sweetened milk and cream. Cook, chill and enjoy. I find that using pasture raised eggs adds more color and richness to the recipe, plus you will be supporting a small business and happy animals when you purchase them.

About the Farm

2 Birds Farm – Kansas City, Kansas 

For this Egg Nog recipe I used pasture raised eggs from 2 Birds Farm in Kansas City. Laura Christensen and Kathrine Kelly are the owners of the 20 acres that make up 2 Birds Farm in rolling hills and woods of Kansas City, Kansas. Using sustainable and organic practices, Laura and Kathrine grow produce and pasture raise goats and chickens. The eggs produced by the happy hens are brown and speckled with vibrant yolks, perfect for making custards like this Egg Nog.

Egg Nog

Recipe by Nadine MossCourse: BeverageDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Egg Nog is a delightful sipping custard made of milk, cream, sugar, egg yolks, vanilla and nutmeg.

Ingredients

• 6 (108 g) egg yolks

• 1/2 cup (100 g) sugar

• 2 cups (480 g) milk

• 1 cup (240 g) heavy cream

• 1/2 teaspoon nutmeg, ground

• 1/2 teaspoon vanilla extract

• Pinch of kosher salt to taste

Directions

• Whisk the egg yolks and sugar together in a medium mixing bowl.
• Combine milk, cream, nutmeg and salt in a heavy bottom saucepan and bring to a simmer.
• While whisking, slowly pour the hot cream into the yolks and sugar. Whisk until the mixture is blended and return to the pan. Stirring constantly, cook the Egg Nog until it starts to thicken or reaches 160°F. Strain and chill thoroughly before enjoying.