A Tale of Two Nogs

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My Homemade Egg Nog
As a child raised in a traditional home, the only kind of “Nog” I thought to exist was in the dairy section of our (dry) grocer. I was not a fan of the beverage as it was overly thick and heavy. I would indulge in the liquid but only in fractions-of-an-ounce quantities.
A few years ago I gave the “spiked Nog” a try. I purchased a carton of the same non-alcoholic Nog and simply added an ounce or 2 (depending on how drunk I was) of Myers Dark Rum to it. It was now enjoyable and a crowd pleaser, but still not something I genuinely anticipated this time of year. 
Recently, while on this cocktail journey, I came across the true roots of Egg Nog (and found my childhood was filled with lies!!) I was excited to find that historically it was a farm-based, boozy beverage and that it is simple to make from scratch! The original Egg Nog was boozy in nature to preserve dairy and eggs throughout the cold months that would otherwise be scarce.
What follows is my homemade Egg Nog recipe and a new tradition here on the farm. It’s farm tested/wife approved. My wife hated Egg Nog, until I introduced her to this recipe. You can mix this up and serve it this holiday season, or feel free to let it age in your refrigerator till next year. After all, that was the original purpose of Egg Nog…but I digress.
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Love me a vintage Ball jar

My Homemade Egg Nog

In Mixing Bowl:

  • 6 egg yolks
  • 1 Cup Sugar
  • .5tsp Freshly Grated Nutmeg

Separate Bowl:

  • .75 Cup of Bourbon (or Rye Whiskey)
  • .75 Cup of Cognac (or Brandy, Korbel XS would work great here)
  • 2 Cups Whole Milk (don’t skimp on the fat people)
  • 1 Cup Heavy Cream
  • Pinch of Sea Salt or Kosher

Reserve for Serving:

  • 6 Egg Whites
  • Fresh Grated Nutmeg

Method: 

  1. Separate your yolks from your whites (reserve your whites for serving; if not serving within 24 hrs, freeze them)
  2. Combine yolks, sugar and nutmeg in a mixing bowl and whisk until the mixture turns into an off-white consistency and falls off the whisk in a ribbon
  3. In a separate bowl, combine the booze, whole milk, heavy cream and salt; whisk to combine
  4. Once booze and dairy are combined, slowly pour the dairy/booze mixture into the yolks/sugar mixture (while whisking the yolks/sugar mixture)
  5. Whisk until all sugar is dissolved
  6. Pour into a mason jar and store in the fridge (you can also age this mixture for months, even years if you like)
  7. When ready to serve, thaw the egg whites and do one of the following:
    • Single Serving: Combine approximately 1oz of egg white with 4oz of nog and shake in a cocktail shaker to froth the white
    • Party Serving: Put all egg whites into a mixing bowl and mix on high until whites form stiff peaks; then fold frothed whites into your nog and serve “punch style”
  8. Serve accordingly and dust with freshly grated nutmeg
We love our homemade Nog; however one of our new favorite Nog variations is our Lemon-Pistachio Egg Nog. It’s so good you’ll want to make it after the new year!
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Why yes, those are ground pistachios under that tractor…

My Lemon-Pistachio Egg Nog

In Mixing Bowl:

  • 6 Egg Yolks
  • 1 Cup Sugar
  • .5tsp Freshly Grated Nutmeg
  • Zest of 1 Lemon

Separate Bowl:

  • 2 Cups Pistachio Infused Whole Milk (Recipe follows)
  • 1 Cup Heavy Cream
  • .75 Cup Bourbon
  • .75 Cup of Cognac
  • 4 dashes Lemon Bitters
  • Pinch of Himalayan Sea Salt or Kosher

Reserve for Serving:

  • 6 Egg Whites
  • Fresh ground pistachios (rinsed prior)
  • Fresh ground nutmeg

Method: 

  1. Separate your yolks from your whites (reserve your whites for serving; if not serving within 24 hrs, freeze them)
  2. Combine yolks, sugar, lemon zest and nutmeg in a mixing bowl and whisk until the mixture turns into an off-white consistency and falls off the whisk in a ribbon
  3. In a separate bowl, combine the booze, pistachio-infused whole milk, heavy cream and salt and whisk to combine
  4. Once booze and dairy are combined, slowly pour the dairy/booze mixture into the yolks/sugar mixture (while whisking the yolks/sugar mixture)
  5. Whisk until all sugar is dissolved
  6. Pour into a mason jar and store in the fridge (I like to let this rest for 1 week in the fridge)
  7. When ready to serve, thaw the egg whites and do one of the following:
    • Single Serving: Combine approximately 1oz of egg white with 4oz of nog and shake in a cocktail shaker to froth the white
    • Party Serving: Put all egg whites into a mixing bowl and mix on high until whites form stiff peaks; then fold frothed whites into your nog and serve “punch style”
  8. Rim your serving glass with fresh ground pistachios
  9. Serve accordingly, dust with freshly grated nutmeg
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One of the only rim garnishes I enjoy. It’s worth it; trust me.

Pistachio Infused Whole Milk:

Ingredients:

  • 1 Cup Shelled Pistachios (I used Wonderful Lightly Salted)
  • 2 Cups Whole Milk

What you’ll need:

  • Food Processor or a blender

Method:

  1. Soak Pistachios overnight in water (I covered with a mesh strainer to submerge Pistachios)
  2. Strain soaking water out & rinse pistachios
  3. Place pistachios in blender (or food processor) pulse-blend Pistachios till semi-fine
  4. Once a semi-fine consistency is reached add 2 cups of milk and blend on high to infuse the milk
  5. Strain out the solids with wire mesh (this may take a few times and a couple of strainers. Also, feel free to run through a cheese cloth after final strain if you would like to remove all solids)
  6. Store in fridge until ready to make your Nog
Let me know what you (and your guests) think and have a Very Merry Christmas! 😀
Cheers Friends!

 

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