Eggnog has always been a special holiday tradition in my family. It was a drink that I only got around Christmas. It was usually the store bought kind. When I discovered my sensitivities to cow and goat milk, I was very disheartened to realize I could not have one of my favorite December drinks.
Now, with sheep's milk, it's back! I was SO very excited to have eggnog back in the family for this Christmas season!
It's a drink that splits many families. My husband was one who never really liked it. However, this recipe has converted him! Probably because it uses Tennessee Honey Whiskey vs the bourbon most recipes use. But, I'm sure the sheep's milk, farm fresh eggs and it being homemade with love helps too!
Sheep Milk Eggnog
What you'll need:
2 Bowls
Measuring Cups/Spoons
Whisk/Hand Mixer (Can use a Stand Mixer, but I find a hand mixer often works better for fluffy egg whites)
Optional: Festive/Christmas Mugs
Ingredients
4 Large Eggs (We use ours from our chickens, so very fresh)
-the eggs with be split into 4 egg yokes and 4 egg whites
1/3 Cups of Sugar, plus 1 tablespoon
3 Cups of Sheep's Milk
3 oz/6 tablespoons of Jack Daniel's Tennessee Honey Whiskey
1 teaspoon of freshly grated nutmeg (powdered stuff is ok too if that's all you have or can find)
Instructions:
-separate egg yokes and whites.
-In a bowl/stand mixer, beat the egg yokes till they are a lighter yellow. Slowly add 1/3 cup of sugar. Beat together until the sugar dissolves.
-Mix in the sheep milk, nutmeg and whiskey. Then set aside or place back in fridge to keep cool.
-place egg whites into a bowl and whisk until soft peaks. Slowly add 1 tablespoon of sugar and continue to beat until stiff peaks form
-whisk egg whites into milk/egg yoke mixture. Chill and serve.
Warning: this recipe uses raw farm fresh eggs and does not involve cooking the eggs.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
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