© 2013 mathewguiver finished eggnog main

The best eggnog you’ll ever try, seriously, it’s amazing

Every year I look forward to making my almost famous eggnog for family and friends. I remember learning how to make eggnog as a class project back when I was in 2nd grade. Our teacher taught us a classic, no frills eggnog recipe that was basically just milk, eggs, and sugar. This was my first taste of eggnog, though it took me a few years to come up with my own take on the holiday dessert beverage.

While I was growing up, one of my aunts had a goat farm. I remember learning how to milk a goat even before I learned how to ride a bike.

OK, that part may not be entirely true, but in my memory it seems about right…

Anyways, I quickly learned that using goat’s milk in addition to regular cows milk and heavy cream is a great way to make an amazing eggnog. Goat’s milk is a bit richer than cow’s milk, and it’s much easier to digest. It also goes really well in eggnog, as it’s creamy and delicious, but has a milder flavor than traditional milk.

As an adult, I took my eggnog recipe to the next level by adding brandy and cognac. Now, you could go with other alcohols (I’ve tried eggnog made with rum and bourbon), but I really like the subtle flavor that the combination of brandy and cognac creates. My other secret for the perfect eggnog is to separate your eggs, then fold in the whipped egg whites as the last step before refrigerating.

Ingredients:

3 eggs (separated)
1/8 c and 1 tsp granulated sugar
1 Tbsp agave
1 c whole milk
1 c goat’s milk
1/2 c heavy cream
1/3 c brandy
1/8 c cognac
1 tsp vanilla
1/2 tsp fresh nutmeg

Directions:

1. Separate eggs. Keep in mind that egg whites will whip better at room temperature, so try leaving your eggs out for a couple of hours prior to making your eggnog. On the flip side, you’ll probably want to let it get nice and cold in the refrigerator before serving.

2. Cream egg yolks and 1/8 c sugar.

3. Add milks, cream, brandy, cognac, vanilla, and nutmeg. Whisk.

4. Whisk egg whites. Once the mixture goes opaque, add sugar and beat till you have semi stiff peaks.

5. Fold egg white mixture into eggnog, then let chill for at least an hour.

6. Top each glass of eggnog with a bit of freshly ground nutmeg before serving.

Edgy tip! Be sure to use a high quality vanilla when making eggnog.

I’m using Madécasse Chocolate & Vanilla brand vanilla extract as I was sent a complimentary box of goodies from them a few weeks ago. It’s got a really strong, delicious vanilla flavor and works great in this eggnog recipe. Their chocolate bars are also amazing. I’m working on a dark chocolate cake recipe featuring their 80% cocoa bar that should be up in a few days.

This eggnog is super thick and creamy. The whipped egg whites create a nice foam at the top of the glass, and the pure flavor from the vanilla and nutmeg are a treat for your flavor buds. Delicious!

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