Scrumptious Homemade Eggnog

Baking, beverage, Christmas, creamy, delicious, eggnog, Holiday, homemade, nutmeg, party

‘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 thick and creamy store bought eggnog.  I have discovered that homemade eggnog is SO. MUCH. BETTER.  The two aren’t even on the same plane 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. Ahh!!  I love my oils!   Just make sure you only use one drop…they are potent and it may ruin the flavor of the actual nog should you use too much oil.

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

Here’s the recipe I used, and will be using every year from now on.  It is simple and easy to make.  Give it a shot if you have some extra time!

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!!

FYI – Not all essential oils are created equal.  Most oils are adulterated, contain fillers and contaminants and come from Lord-knows-where.  The oils I use give full disclosure of their countries of origin, and they are third-party tested for absolute purity.  They are 100% pure, therapeutic-grade, and extremely potent.  If you would like to use this brand, please comment below and I’d be happy to point you in the right direction.

**[PLEASE NOTE:  According to the compliance rules of the FDA, I am unable to disclose my favorite oil company’s name in the body of this blog, but you can comment below with your email address, and I’ll send you the link, along with some great educational materials on essential oils.]

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Cassia & Cardamom Spiced, Glazed Pecans

Baking, Cardamom, Christmas, cooking with essential oils, dessert, essential oils, gifts, gluten-free, Holiday, homemade, nutmeg, recipe

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Merry Christmas!

I have been wanting to do this blog for months now, and finally had some spare time. (Spare time?  What is that?!)

Every Christmas, I see recipes for spiced pecans on Pinterest, and have been dying to make my own with ESSENTIAL OILS!  Weee!!!  They make wonderful flavoring agents to baked goods, in lieu of dried spices from the grocery store.  While the heat of the oven will bake off any of the health properties of the oils, the flavor will remain!

I have chosen to spice my pecans with cassia, cardamom and cinnamon.  I chose these 3 because they are perfect for the Fall/Winter holidays because they are so warm and comforting.

Cassia is one of my favorite scents to diffuse in my home when I want to make it home-y and inviting (along with cardamom and wild orange!).  Cassia smells like cinnamon, but softer and sweeter.

Cardamom is another one of my favorites.  It is used in many Scandinavian baked goods.  I grew up eating boller (or “mom’s Norwegian buns,” as we called them) *snicker* which contains this spice.  So, every time I smell cardamom, it reminds me of mom’s buns *snicker snicker*.   We’d eat them as a snack with butter and strawberry jam.  Sooooo gooood.  (I will be doing a boller blog as soon as I find more of that spare time lying around!)

Cinnamon was the final spice chosen for this tasty treat.  I could have left it out, because those other 2 spices are delicious enough on their own.  If you leave any of them out, make sure you double one of the other oils.  You want to make sure you have enough flavor.  And 2 total drops of oil doesn’t quite give the pecans enough spiciness!  (Also, if you don’t have essential oils, you could always substitute the oils with powdered spices.  I would use 1/2 tsp of each spice)

 

The recipe below is very easy.  If you don’t have Ziploc bags, just use 2 large mixing bowls.  If you use any different spices, be sure to comment below and let me know how they turn out –  I’d love to hear of different combos!  I have seen some recipes out there with cayenne, cumin, sriracha sauce or turmeric on their spiced nuts, but I am not a fan of super spicy things.  Cinnamon, cardamom and cassia are spicy enough!

No need to diffuse any essential oils in your home while baking these nuts.  The aroma from the nuts will fill your home and make you grab a glass of eggnog, pop in a DVD of “Elf” or “A Christmas Story” and get cozy!

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Gift box them and give them to a friend!

When the nuts are finally baked and cooled, you can put them in holiday-themed tins or mason jars and make cute and budget-friendly Christmas gifts.   You can go one step further and decorate the jars with ribbon and a fancy nametag.  Add that personal touch!  I love crafty things, but have no time to decorate, so I re-use gift boxes/tins that I’ve collected over the years.  Spiced nuts make great teacher gifts!  Put out a bowl of these nuts at a Christmas party or toss them on top of your salad.  Even kids will gobble them up!


 

Cassia Cardamom Glazed Pecans

2 egg whites
2 Tbs melted butter (can be omitted)
1/2 Tbs vanilla extract
1/2 Tbs water
1 lb pecan halves
1/2 cup sugar (I used brown)
1 drop cassia essential oil
1 drop cardamom essential oil
1 drop cinnamon essential oil
1/2 tsp salt

Preheat oven to 250°. Line a baking sheet with parchment paper.

In a gallon sized freezer bag, mix together the egg whites, melted butter, vanilla extract, essential oils and water.

In a second gallon sized freezer bag, mix together the sugar and salt.

Add pecans to the bag with the egg white mixture. Seal the bag and shake around the pecans until they are evenly coated.

Transfer the coated pecans to the bag with the sugar mixture. Seal the bag and shake around until the pecans are evenly coated with the sugar mixture.

Spread the pecans on the prepared baking sheet. Bake for one hour, stirring every 15 minutes. Cool completely.

FYI – Not all essential oils are created equal.  Most oils are adulterated, contain fillers and contaminants and come from Lord-knows-where.  The oils I use give full disclosure of their countries of origin, and they are third-party tested for absolute purity.  They are 100% pure, therapeutic-grade, and extremely potent.  If you would like to use this brand, please comment below and I’d be happy to point you in the right direction.

**[PLEASE NOTE:  According to the compliance rules of the FDA, I am unable to disclose my favorite oil company’s name in the body of this blog, but you can comment below with your email address, and I’ll send you the link, along with some great educational materials on essential oils.]


I hope you enjoy this recipe!  Have a very Merry Christmas and a Happy New Year!!

Blessings