We just returned from our grocery outing, and I was pleased to find this recipe in my inbox. I've been buying eggnog from a local whole-milk dairy (not homogenized but still pasteurized) and wanted to make my own eggnog using raw milk. My friend Kathy is a big raw milk and slow foods advocate, so I knew that if I asked her for an eggnog recipe, she'd have one. And, as I expected, she delivered. Very timely, since we just loaded eight gallon jars of milky white goodness into our fridge.
Kathy writes: "We lapped up my Dad's Eggnog for years on Christmas Eve until we heard about raw egg scares in the 80's. Then cholesterol aversion.....sigh....
I missed it so that when our family was young, I even made a tofu version in our vegan days!!
What goes around comes around..now I confidently make it as a special Christmas treasure for our immediate family and others. Naturally-raised farm fresh ingredients give me assurance that I am giving a wholesome food, as well as a treat to my family. It's a Good Life."
Dad's Eggnog
Beat 6 egg whites stiff.
Gradually add 3/4 C sugar to whites.
Beat 6 egg yolks till thick and lemony. Fold into egg whites.
Add:
1 pint of cream
1 pint of milk (can add more milk for thinner eggnog)
brandy or flavoring to taste
Liberal dashes of nutmeg in each glass
Makes 15 servings
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