Homemade Egg Nog

Yeah yeah, I know, egg nog is not coffee OR tea.

But it IS yummy, you have to admit. We are lucky in that we have chickens and so we have eggs. Lots of eggs. HUGE amounts of organic, free range eggs. For free. Not that I am rubbing it in or gloating..but…I love those chickens. Especially this time of year…

There is just nothing like homemade egg nog. This recipe is originally from Epicurious with some tweaking by me because we like a very rich egg nog.

3 cups half and half (we use goats milk because of the creaminess)
8 large eggs
1 cup sugar
pinch of salt
2 cups heavy cream
1/3 cup bourbon or cognac
1 teaspoon vanilla
1/2 teaspoon maple flavor
Bring half and half to a boil in a saucepan. Whisk together eggs and sugar in a large bowl, then add hot half and half in a slow stream, whisking constantly. Pour mixture into saucepan and cook over moderately low heat, stirring constantly until mixture registers 170°F on an instant read thermometer, 6 to 7 minutes, or is beginning to thicken. Watch carefully so you don;t get scrambled eggs..

Pour custard through a fine-mesh sieve (to remove any egg that curdled) into large bowl and stir in cream, brandy, maple and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

Serve in cups with freshly grated nutmeg dusted over top. Serves 12 generously.

You can leave the alcohol out of you wish…just substitute whole milk for the liquid. This is the perfect way to ring in the holidays, or ring them out..or ..you know…take in some extra calories because the baklava just didn’t quite do it for you.