Irish Eggnog for Christmas

I like rum. Who doesn’t like rum? But I like whiskey better.

And this eggnog recipe is sweet, nourishing, and full of Irish Whiskey goodness!

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Irish Eggnog Recipe

serves 4

What you need:

4 eggs from pastured hens; since this eggnog is not cooked, it is important to only use eggs from hens you know are healthy

4 cups of milk; raw milk from grassfed cows is best

1-2 tsp vanilla (like this) optional or to taste (Note: My husband thinks you should use either vanilla or whiskey, lest it be too bitter; I like it with the 2 full teaspoons of vanilla and whiskey.)

1/4 tsp nutmeg (like this)

Pinch of allspice (like this)

1/3 cup heavy cream; raw is best, do not use ultra-pasteurized

1/3 cup raw honey, preferably local

 Irish whiskey, 1/8 of a cup is needed for each “adult” serving of eggnog

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Method:

Separate the eggs. Put the yolks in a large bowl; set the whites aside.

To the yolks, add the salt, spices, vanilla, cream, and honey. Blend well. Add the milk and blend again.

Beat the eggs whites into a nice meringue foam.

To each “adult” cup, add 1/8 cup whiskey.

To each cup, add 1/2 cup foam. Pour a cup of the yolk mixture slowly over the top of the foam… the foam will float to the top of the cup.

Sprinkle with additional nutmeg, if desired.

To serve a crowd, this recipe is easy to double or triple. To serve in a punch bowl, simply add the whiskey and the foam to the yolk mixture and stir it in.

Nollaig Shona Duit!

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