Makes a HECKIN HOOOGE batch, scale as appropriate
- 1 dz eggs
- 1 c honey
- 1 gal whole milk, cold
- 1 pint heavy cream
- 2 tablespoons Penzeys Pie Spice
- 1 tablespoon nutmeg plus extra
- Separate eggs, allow the whites to come to room temp
- In small saucepan, combine 1c of milk and the honey, heat on LOW, stirring until honey is dissolved in the milk. Remove from heat and let cool to room temp (at least)
- In a large mixing bowl, combine egg YOLKS, pie spice and heavy cream. Mix until blended well. Slowly mix in cooled milk and honey blend, mix until smooth.
- In second mixing bowl, beat egg whites until soft peak
- Gently fold egg whites into yolk mix
- Pour cold milk into a pitcher, slowly mix in egg mix until well blended (egg white will float to top).
- Stir in nutmeg
- Let chill in fridge for at least 1 hour, mix gently before serving, sprinkle nutmeg on top of individual cups
Booze can be added as desired, spice levels can be changed to taste.
Did you know that egg nog used to be a fall drink, not a Christmas specialty? It was a bit like farmer protein shakes, for after a long day of harvest work.