Sunday, January 1, 2017

Cheers to 2017 with Duck Egg Eggnog!

The Mister and I toasted in the New Year with some delicious Duck Egg Eggnog.  I just had to share my recipe with you because it is THAT GOOD!  You don't have to use duck eggs...chicken eggs work too.  But I had an abundance of Duck Eggs and they make this eggnog so decadent and wonderful.  And freshly grated Nutmeg is the true secret.

Last year I gave Duck Egg Eggnog to several of my neighbors and they insisted that it become a yearly tradition.  So I bottled up a few jars and they will be delivered today to ring in the new year.

Here is my recipe:
Duck Egg Eggnog
  • 4 cups whole milk
  • 2 cups heavy cream (whipping cream)
  • 2/3 cup of maple syrup (white sugar is fine too if you don't have maple syrup)
  • pinch of salt
  • 6 Duck egg YOLKS (chicken eggs yolks work fine too)
  • 6 Duck egg WHITES (chicken egg whites work fine too)
  • 6 Tablespoons sugar
  • 1 teaspoon freshly grated nutmeg
  • 2 teaspoons vanilla paste (if you don't have vanilla paste then use 2 teaspoons vanilla extract)
  • 1/8 teaspoon ground clove
  • 1/2 teaspoon ground cinnamon
  1. In a saucepan heat up the milk and cream until warm to the touch
  2. Whisk the sugar, egg yolks and salt together
  3. Temper some of the warm milk liquid into the egg yolks, stirring constantly
  4. Add the egg yolk mixture back into the saucepan of milk and heat until it reaches 160 degree F on a thermometer
  5. Take off the heat and let it cool
  6. Whip the 6 Tablespoons of sugar and the egg whites together until ribbon-y (just before you reach the soft peak stage)
  7. Stir the nutmeg, vanilla, clove and cinnamon into the egg white mixture
  8. Add the egg whites into the yolk mixture and stir together
  9. Keep refrigerated and be sure to stir well before serving.

Until next time,

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