Homemade Eggnog


DISCLAIMER:  Not all essential oils are created equal, nor are all brands ingestible.  Most oils are adulterated, and contain fillers and contaminants.  The essential oils I cook with and/or ingest are 100% pure according to full disclosures of sourcing, testing and third-party testing for absolute purity.  Please do not buy oils from the store and assume that you can ingest them without first contacting a professional.


 

Tis the season for a delicious mug of creamy, nutmeg-y goodness!

I’ve been wanting to taste the difference between homemade eggnog and a bottle of Dean’s store bought eggnog for a while now.  And let me tell you – the homemade is SO. MUCH. BETTER.  They aren’t even on the same planet of goodness.

I wish I’d have doubled the recipe before making a batch for my family’s Christmas Eve party, because it was gone within minutes.  We loved it so much that we made it again the next day.

Adding a drop of cinnamon or cassia essential oil will give it a much deeper flavor than ground cinnamon from the shore.  Cassia oil gave it an especially unique sweetness.  Just make sure you only use one drop.  Essential oils are potent and it may ruin the flavor of the actual nog should you use too much.

Below are photos of the process, so that you can see how it should look.  The actual recipe is at the bottom.

Here’s the recipe I used, and will be using every year from now until forever.  It is simple and easy to make.  Give it a shot – you won’t be disappointed!

HOMEMADE EGGNOG WITH ESSENTIAL OILS

3 cups whole milk
1 cup heavy cream
1 drop cassia or cinnamon essential oil (see note in red below)
1 tsp vanilla extract
1 tsp grated nutmeg, plus more for garnish
5 eggs, separated
2/3 cup granulated sugar

In a saucepan, combine milk, cream, cinnamon oil, vanilla and nutmeg.  Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted.  Slowly whisk in the milk and continue to mix until the mixture is combined and smooth.

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined.  Store in the fridge for up to 3 days in a tightly sealed pitcher.  Or serve immediately.  If refrigerated, shake it before you serve it.  Garnish with grated nutmeg or cinnamon.  Serves 8.

I hope you love it as much as we did!

Merry Christmas!!


Karen Kornichuk
Certified Aromatherapist
and Member of the National Association
for Holistic Aromatherapy

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