HOMEMADE EGG NOG
Does your family look forward to some egg nog each and every season?? This year try making it from scratch and incorporating your essential oils!
Ingredients:
6 large eggs
1 cup sugar
2 cups whole milk
1 cup heavy cream
6 drops Nutmeg vitality
Instructions:
1. Separate the eggs, placing the yolks in one bowl and the whites in another. Cover the whites and refrigerate until needed (or freeze if aging the eggnog for longer than a day).
2. Whisk the yolks with the sugar: combine the yolks and the sugar in a medium mixing bowl. Whisk by hand, or with a mixer, until the mixture is smooth and creamy, and it has lightened to a lemon-yellow color.
3. Whisk in the milk, cream, and liquor (if using): pour the milk, cream, nutmeg vitality, and liquor into the bowl with the egg mixture and whisk until combined.
4. Cover and refrigerate: cover the bowl and chill in the refrigerator for at least an hour. Non-alcoholic eggnog should be consumed within a day.
5. Whisk the egg whites: just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.
6. Fold the egg whites into the eggnog: transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base—this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like a cappuccino foam.
7. Serve the eggnog: transfer the eggnog to a pitcher or punch bowl. Serve in individual glasses. Optional: grate additional fresh nutmeg over the top.
Serves six! It is festive and fun sure to be a delight for yourself and any guest
