We always enjoy indulging in good, rich food during the holidays. Who can resist? Not I. What makes it better is if the ingredients come from here on the farm or produced locally. Tricia found a recipe online from Martha Stewart for eggnog. Just so happens we've got everything on hand.
- Four cups milk from our girl Daisy
- One cup honey from Hoag's Cajun honey (substituted for a one and a third cups sugar)
- Twelve large egg yolks from the hens in the pasture
- One cup heavy cream skimmed from Daisy's milk
- Ground Nutmeg (okay, not local)
If you're gonna make eggnog, you gotta break a few eggs, 12 to be exact.
Separate the white from the yolk. We'll use the whites for scrambling later.
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| Separating the yolk from the whites |
Add one cup of honey. Honey is sweeter than sugar, so if you're substituting honey for sugar, put a little less than what the recipe calls for.
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| Local honey. Sweet! |
Whisk milk and sugar over medium heat until sugar is dissolved. Whisk the egg yolks in a separate bowl and then pour hot mixture into yolks and return pan to medium - high heat, stirring for 20 minutes. Let cool completely and refrigerate overnight.
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| Rich and delicious |
Once cool, we pour into a glass jar and refrigerate.
Garnish with nutmeg and enjoy!
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| Festive, delicious egg nog |
Look at ole Benjamin with an egg nog moustache!
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| Pour me another glass of homemade egg nog, Mom. |
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