I like rum. Who doesn’t like rum?
But I like whiskey better.
And this eggnog recipe is full of real food and Irish whiskey goodness.
Yum.
What you need:
4 pastured eggs
4 cups of the best milk you can find; we use whole, unhomogenized, vat pasteurized milk from grassfed cows
1-2 tsp vanilla, optional or to taste (Note: My husband thinks you should use either vanilla or whiskey, lest it be too bitter; I like it with the 2 full teaspoons of vanilla and whiskey.)
1/4 tsp nutmeg (get quality spices here)
Pinch of allspice
1/3 cup heavy cream
1/3 cup raw honey, preferably local; we use summer blossom honey from Davis Honey
1/8 cup Irish whiskey for EACH “adult” cup of eggnog
4 mugs
What you do:
Separate the eggs. Put the yolks in a large bowl; set the whites aside.
To the yolks, add the salt, spices , cream, and honey. Blend well.
Add milk and blend again.
Beat the eggs whites into a nice meringue foam.
To each “adult” cup, add 1/8 cup whiskey.
To each cup, add 1/2 cup foam.
Pour a cup of the yolk mixture slowly over the top of the foam… the foam will float to the top of the cup.
Sprinkle with additional nutmeg, if desired.
This will make enough for four people, plus a little extra… because someone always wants a little more!
If you wish to double–or more–the recipe and serve it in a punch bowl, you can simply add the foam to the yolk mixture and stir it in.
Nollaig Shona Duit
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