Farm Fresh Eggnog

Crack eggs and separate the yolks from the whites, placing the yolks in a large mixing bowl and the whites in the bowl of a mixer.

Beat the yolks vigorously by hand with a whisk. Once they begin to lighten in color, I add the sugar and proceed to beat them until the whole mixture is light and fluffy, with a creamy texture. In fact, the whole texture changes and it no longer looks like egg yolks and sugar. It more closely resembles vanilla pudding. Whisk in the milk and cream. Set aside for just a minute.

Turn your electric mixer to high (or really get your arm workout in!) and beat those egg whites until they form soft peaks. Add them to the cream mixture and mix well. Grate in a little fresh nutmeg and you are ready to drink your lovely non-alcoholic homemade eggnog.

If desired, add a shot of black rum to the glasses for the grown ups before pouring in the eggnog.

Notes:
1. Yes, we do use raw milk and eggs in this recipe. This is how our family makes eggnog. Both the eggs and the milk are sourced right from my backyard, and therefore I feel absolutely comfortable with both the health of the animals involved and the handling of the milk and eggs. I am not, however saying that you should partake of these items. Please use your own judgement and do your own research when it comes to consuming raw ingredients. If you have concerns or a weakened immune system, it is probably best for you to use pasteurized ingredients or to look for a cooked eggnog recipe. It won’t hurt my feelings. Promise!
2. The eggnog does separate some as it sits, with the fluffy meringue rising to the top, but just give it a little stir and you’re back in business!
3. If you want your eggnog less foamy, just don’t add all of the whites!