Winter EggNog
I came upon this Holiday-EggNog-made-with-Farm-Fresh-Eggs recipe on the 'Fresh Eggs Daily' blog and thought it would be ideal in the colder months of April and May over Easter.
~Ingredients~
8 fresh eggs, plus 4 additional eggs separated 1-3/4 cup sugar 2 cups heavy cream, plus 1/2 cup 6 cups whole milk Vanilla bean 1 Tablespoon vanilla bean paste 1 teaspoon freshly grated nutmeg, plus more for garnish 1/2 cup bourbon 1/4 cup sherry 1/4 cup brandy
~Method~
Whisk the 8 eggs plus 4 additional yolks with the sugar in a medium bowl until pale yellow and thick. Heat the 2 cups heavy cream, milk and scraped vanilla bean in a large saucepan over medium-low heat, whisking until hot. Add about a cup of the milk mixture into the whisked egg and whisk to blend, then pour the egg/milk mixture into the hot milk in the saucepan and continue to cook, whisking, for about 3-5 minutes, or until thickened enough to coat the back of a spoon.
Pour the mixture through a fine-mesh strainer into a bowl and allow to cool.
Add the vanilla bean paste, nutmeg and liquors to the eggnog and stir well. In a small bowl, beat the 4 egg whites until soft peaks form and then gently fold into the eggnog. In a clean chilled bowl, beat the remaining 1/2 cup heavy cream to soft peaks and fold it into the eggnog. Refrigerate until chilled, then garnish with additional fresh grated nutmeg and serve.
ROOIBOS & HONEY LATTÉ
Image and recipe from Mount Ananzi
You’ll need:
2 rooibos tea bags
1 cup boiling water
½ cup warm milk (dairy or plant-based)
1 tsp honey (or to taste)
Dash of cinnamon (optional)
Method:
Steep the rooibos tea in boiling water for 5 minutes.
Remove the tea bags and stir in the honey.
Froth or gently heat the milk, then pour over the tea.
Sprinkle with cinnamon and serve hot.
Bush tip: Add a splash of vanilla essence or a drop of almond extract for an extra layer of flavour. 🤎
::
