Eggnog from My Pet Chickens December 14, 2012
The winter solstice is coming, and boy am I ready! At this time every year, I look forward to making eggnog from my pet chickens. In fact, we love to celebrate the seasons with our chickens. In the spring, I color eggs. In the summer, we have deviled eggs at every picnic. In the fall, I tend to make a lot of quiches and other baked egg dishes. And in the winter, there is (joy!) eggnog from my pet chickens.
And this isn’t just ANY eggnog. You know already how much more delicious eggs are when they’re laid by hens with access to pasture (and they’re more nutritious, too!). The yolks are also a much deeper, richer color. What that means for the eggnog from my pet chickens is… well. Honestly, I don’t know that I can adequately express the difference between eggnog from my pet chickens and eggnog bought in a carton at the store. Commercial eggnog often has ingredients like high fructose corn syrup, mixed triglycerides, guar gum, gelatin and so on. The eggnog from my pet chickens that I make at home simply has eggs, milk, sugar and vanilla.
Homemade eggnog from pet chickens—your own pet chickens—will be uncannily delicious. The trade off is that it doesn’t keep as long as commercial eggnog. (Of course, as delicious as it is, it’s not likely to stay around long, anyway.) The recipe I use is meant to be consumed right away.
There is a concern, though, about consuming raw egg. Remember, it’s possible to getting ill from consuming raw eggs in homemade goods like cookie dough, mayonnaise, ice cream… or eggnog. Especially if you are in a risk group (very young, very old, pregnant, immune-compromised), you’ll want to home pasteurize your eggs first.
It’s worth it to taste REAL eggnog. If you’ve never had homemade eggnog before, you’ll find it’s so thick and creamy that it’s more of a dessert than a beverage.
Solstice eggnog from my pet chickens
6 eggs, separated
4 c whole or 2% milk
1 can evaporated milk
½ can sweetened condensed milk
1 tsp madagascar bourbon vanilla extract
Freshly ground nutmeg to garnish (optional)
Beat the yolks until buttery, then add the milks and vanilla. Whip the whites in a separate bowl until hard peaks form, then fold carefully into yolk mixture by hand, maintaining as much volume as possible. Serve immediately; garnish with freshly ground nutmeg, if desired. Again, this doesn’t keep long; it will lose volume relatively quickly, so drink it right away.
For adults, you may also want to warm up the eggnog with a little alcohol: brandy, rum or bourbon. If I’m adding alcohol, my own preference is to use brandy because it seems to balance so well with the eggnog flavor. My husband is a bourbon man. If you want alcohol in your eggnog, I recommend starting at about one part alcohol to five parts eggnog, and adjust to taste.