Farmstead Eggnog
Ahh, eggnog. It seems a love-it-or-hate-it kind of holiday treat. But around here, we love it! And made with our farm fresh, extra creamy milk, it’s even better than you old stuff of the store days. I promise.
Eggnog is classically made with very simple ingredients and topped with whipped egg whites. It’s usually nutmeg scented and spiked with spirits. But we think you can adjust a classic recipe to your taste: why not?! So today, we’re sharing our own person take on the classic eggnog. And yes, it’s the same recipe (multiplied a lot) we make for our farm shoppe, so if you couldn’t get it here, you can make it at home!
We like a cinnamon-scented eggnog, of course with nutmeg but the taste of cinnamon and cloves bring some much Christmas cheer. And I prefer my eggnog alone or topped with whipped cream, but we’ll show you the classic egg-white topped recipe, if that’s your thing.
Jesse adds a shot of bourbon, but I know a classic is rum or brandy. You can do whatever you feel in the world of eggnog. It’s Christmas, after all!
Farmstead Eggnog
- 4 c milk
- 6 egg yolks (at room temperature): save the whites for mixing in, if you prefer!
- 1/2 c sugar
- 4 cloves + 1 cinnamon stick
- 1 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 tsp vanilla
- 1/4 c brandy/bourbon or rum (OPTIONAL: add after cooled)
- egg whites + 1/3 c additional sugar (if you prefer to mix in)
Separate room temperature eggs. Set whites aside for later (if desired). Mix the sugar with egg yolks and whisk until creamy and egg yolk appears thickened and a pale yellow color.
Heat milk on stove on low with cinnamon stick and cloves, add ground cinnamon/nutmeg and stir until combined. Heat until hot but not boiling (145degrees F is ideal).
Next up is tempering the egg yolk (sounds fancy, but it’s really just time consuming). Slowly, approx 1/4 to 1/2c at a time, add the hot milk to the egg yolk mixture and whisk vigorously. The process of tempering is just slowing bringing the egg yolks up to the hot milk temperature to avoid cooking them (which would create a scrambled egg appearance not sought-after in a drink). Just continue to whisk in 1/2 cup of hot milk until the milk is fully mixed in the egg yolks. Add the mixture back to the pot and heat on stovetop until 145-160F, don’t boil it!
Allow to cool before adding bourbon, rum or brandy. If adding alcohol, I recommend allowing the eggnog to “age” in the refrigerator for 2-3 days before drinking (if you can wait)! This aging process produces the best flavor and texture.
For the egg white mix-in or topping: Place egg whites a bowl and whisk (by hand if you’re committed) or on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until egg whites are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Using a rubber spatula or handheld whisk, fold whipped whites into egg yolk/milk mixture until completely incorporated (you can also save some for topping your eggnog). Serve by garnishing with grated nutmeg and a cinnamon stick.
Serve warm or cold, with or without spirits!
We hope you all have the best Christmas season with those you love. We’re so glad you’re here, and wish you all the best!
Lisa