Egg Nog

The first time I had this incredible Egg Nog was in the middle of summer.  Yep!  That’s when I came across the recipe, and we happened to have a ton of fresh eggs from our hens at the time.  The children devoured this drink in one day!  It is amazing!

Our good friends, the Wilkes Team from Honey Brook Farms in Culpeper, Virginia gave us this delicious recipe.

Egg Nog has egg yolks in it.  I know that seems obvious.  Since this is a low heat, lightly cooked recipe, I only use farm fresh eggs from a source I trust.  I also use raw milk and raw cream, but that is because that is what happens to be in my refrigerator.  

Egg Nog
Organic sugar, raw milk, raw cream, homemade vanilla, and farm fresh eggs make the most amazing egg nog!

Egg Nog

3 1/2 C milk
5 egg yolks
3/4 C sugar
1 C cream
1/2 tsp nutmeg
1/2 tsp vanilla extract

Scald the milk in a saucepan.  

Egg Nog
Scalding the milk

While heating the milk, separate the egg yolks and whites.  

Egg Nog
Look at the rich color on those farm fresh egg yolks!

Beat the egg yolks and sugar together until thick.  

Egg Nog
Egg yolk and organic sugar mixture

When the milk is hot, slowly stir in about half of the milk into the egg and sugar mixture.  Pour the mixture back into the remaining milk in the saucepan.

Place on medium heat, and stir constantly until slightly thickened, but DO NOT allow it to boil.  Remember the egg yolks?  If you let it boil, you will have Egg Chunk instead of Egg Nog and Egg Chunk is really, really gross.  Ask me how I know!  (See below what to do if you accidentally make Egg Chunk.)

After thickened, remove from heat and stir in cream, nut meg, and vanilla.  Chill the egg nog before serving.  To chill faster, set over a bowl of ice water.  

I make this the day before I want to serve it (who am I kidding, I want it right after I make it!) and allow it to chill in the refrigerator over night.  It tastes even better the next day- if you can wait that long!  

P.S. In case you ever accidentally let the egg nog boil, (like I may or may not have done for the first time when I made this to take pictures for the blog) you can quickly pull it off the heat and strain out the chunks.  I didn’t burn the mixture, so once I strained it, it still tasted yummy.  But it really is best to not let it boil.  Just trust me on this one!

Egg Nog
Changing Egg Chunk back into Egg Nog! The specks are the nut meg.

This is an incredible treat that we love.  It is very rich so we drink only small amounts at a time.  As you can see in the ingredients, I double the recipe for my crew.  It lasts longer than a day that way and that makes everyone happy.

Egg Nog
Amazing drink right here!

Do you like Egg Nog?  All of my children love it.  

Egg Nog
This amazing egg nog recipe is made with fresh ingredients and will give any store bought version a run for the money. No added preservatives or chemicals makes this recipe a keeper in my book!
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Ingredients
  1. 3 1/2 C milk
  2. 5 egg yolks
  3. 3/4 C sugar
  4. 1 C cream
  5. 1/2 tsp nutmeg
  6. 1/2 tsp vanilla extract
Instructions
  1. Scald the milk in a saucepan.
  2. While heating the milk, separate the egg yolks and whites.
  3. Beat the egg yolks and sugar together until thick.
  4. When the milk is hot, slowly stir in about half of the milk into the egg and sugar mixture.
  5. Pour the mixture back into the remaining milk in the saucepan.
  6. Place on medium heat, and stir constantly until slightly thickened, but *DO NOT allow it to boil.
  7. After thickened, remove from heat and stir in cream, nut meg, and vanilla.
  8. Chill the egg nog before serving.
  9. To chill faster, set over a bowl of ice water.
Notes
  1. I make this the day before I want to serve it and allow it to chill in the refrigerator over night. It tastes even better the next day- if you can wait that long!
  2. *If you accidentally boil it and you make egg chunk instead of egg nog, quickly pull it off the burner and strain it to remove the cooked egg pieces. It'll be okay!
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