Eggnog Season: The Best Eggnog Recipe

Well as it turns out I love eggnog. Who knew? My son is a fan and so as the dutiful mother I searched the internet and made him some because there was no way I was going to buy a carton of the stuff. Apparently it’s really easy and my raw milkshake is really eggnog without the spices. Jeez if only I had known.

The recipe we used is from The Herb Mentor and uses freshly grated nutmeg. Oddly enough we happened to have a few nuts on hand so I whipped this together while we waited for our Friday Night Pizza dough to rise. I didn’t have any whipped or heavy cream so we just substituted raw milk which has plenty of cream in it.

Here’s the recipe:

• 3 eggs
• 1/4 cup local raw honey
• 1 tablespoon vanilla extract
  (see how to make your own vanilla extract here)

• 

  1 tablespoon freshly grated nutmeg (plus a little more for garnish)

• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/8 teaspoon cloves
• 1 cup heavy whipping cream
• 1 cup whole milk
• 1/2 cup dark rum (optional)
• These herbal ingredients can be found in most markets, however, if you want to order then online, visit Mountain Rose Herbs.

Here’s what to do…

In a bowl, whisk the eggs until they’re very frothy.

Add the honey and continue whisking until it is well blended.

Add the freshly grated nutmeg (I use a small cheese grater but you can also buy specialty nutmeg graters from Mountain Rose Herbs) as well as the other spices and vanilla extract and continue whisking.

A little at a time, add in the whipping cream, continuing to whisk.

Only a little at a time, whisk in the milk.

Finally, whisk in the rum.

Chill the eggnog for 1 or 2 hours and serve cold.

 

Sprinkle a little nutmeg on top before serving.

This makes four small servings and should be consumed within 48 hours.

Recipe reposted from: The Herb Mentor
http://www.learningherbs.com/news_issue_89a.html