Last week I asked my fans on facebook what they thought about Eggnog. Do you follow me on FB yet? Because if you don’t, you should…you can do that here (sorry, shameless plug :)). Back to eggnog…It’s really a LOVE it or HATE it food and it’s probably pretty obvious that I land in the LOVE category.
It’s a nostalgic drink for me. Growing up my parents made a big deal about the night we decorated our Christmas tree. We’d play Christmas music and drink eggnog out of special Christmas mugs while we adorned our tree. Those sweet memories bring me peace and they also bring back the feeling of Christmas magic I had as a child.
I introduced my husband to eggnog our first Christmas together and he also fell in LOVE. Last year he convinced me to try my hand at making homemade eggnog. After a glass of the REAL stuff it was hard to go back to the stuff you buy at the grocery store. This might alarm some of you but I use RAW eggs in my eggnog because I get them from a trusted, pastured source. If you want to read more about why I feed my family raw egg yolks click here . If you are buying your eggs yolks from the grocery store or you don’t want to eat them raw, I will give instructions on how to cook the eggs into the nog.
- Ice-cream maker (I have this attachment and love it)
- 1 cup heavy cream (preferably grass-fed and raw)
- 1 cup whole milk (preferably grass-fed and raw)
- 1/2 cup maple syrup
- 4 egg yolks
- 1 teaspoon freshly grated nutmeg (you can use regular nutmeg but the fresh nutmeg is so much BETTER)
- 1 tablespoon bourbon (optional but it will help keep the ice cream from freezing too hard)
* You can sub milk and cream for 2 cups of full fat coconut milk
- With a stand-mixer or hand-held mixer-mix the egg yolks and maple syrup until the yolks lighten up
- Mix in the milk, heavy cream and nutmeg
- Add mixture to ice cream maker and follow the manufacturers instructions.
- When the ice cream is done churning, place it in the freezer for at least 4 hours to let it set.
- Scoop and enjoy
**If you would like to cook the eggs heat the heavy cream, nutmeg and milk in a saucepan and allow it to almost boil. Turn off the heat and temper the egg mixture into the milk mixture. Do this slowly or you will have scrambled eggs! Now heat the mixture until it reaches 160 degrees, stirring as you go. Refrigerate mixture overnight and place in ice cream maker.