Re-post from December 2011
One of my favorite holiday treats is eggnog. I have never attempted to make my own before, but this year I thought I would concoct a special recipe spiked with vanilla vodka and Bailey’s Irish Creme liqueur. Traditionally eggnog is spiked with brandy or rum, but I wanted to give it more of a white Russian effect. I used local milk, local cream, and lots of local farm fresh eggs.
Ingredients: Local Milk, Local Eggs, Local Cream, Vanilla, Organic Sugar, Vanilla Vodka, Bailey’s Irish Creme and if you want you can add Double Chocolate Vodka
Combine eggs, yolks, 1/2 cup plus 2 tablespoons sugar, and 1/4 tsp salt in heavy 3- or 4-quart saucepan.
What it looks like after whisking
I made this recipe x 7 for Christmas gifts – all the eggs in a huge sauce pan
Instead of whisking by hand, I used an electric mixer for large quantities
Slowly add 4 cups of local milk, stirring after each 1/2 cup
Adding the milk
For a little extra flavor add vanilla bean paste from a fresh pod (not necessary)
Heat mixture on low, and add in nutmeg and vanilla extract
Heat until temperature reaches 160 degrees
Allow mixture to thicken and coat back of spoon, careful not to overheat and curdle
Sift through a fine mesh sleeve to remove any clumps
Meanwhile, beat local heavy cream to soft peaks
Gently fold the cream into the eggnog mixture
Then funnel into desired containers
Seal the top of containers tightly with plastic wrap or top
Refrigerate for 3 hours and then it will store for up to 3-5 days in fridge.
Create festive label for container
And presto, a perfect holiday gift!