Eggnog

Eggnog

Who doesn’t love an eggnog?  Use fresh eggs that you know where the chickens live and make sure they are outside and eating organic grian. 

(hint: pastured and organic)

If you are not sure then, you should bring the yolks to a slow simmer to kill possible bacteria. 

Or wait until you have beautiful nutrient dense eggs!
This is relatively easy recipe, but I love to whip the egg whites and the cream separately and fold it all in. Grate with some nutmeg  and  if you have bourbon, a shot in the nog, will do ya good!

My friend John Bagnulo makes this with no sweetener and puts it all in the vita mix (blender) and blends it until frothy. 

Ingredients

1 pint of heavy whipping cream

1 cup of raw A2 milk or pastured raised half n half *

4 large egg yolks

4 large egg whites

1 teaspoon vanilla extract

1 tsp of cinnamon

1 tsp of nutmeg

1 tsp of cardamom

1 packet approximately 1 tsp of stevia powder (Sweet Leaf brand)

Directions

First whip the heavy cream until soft peaks form.

Then whip the egg whites until soft peaks form.

Blend the yolks and milk or half and half in a blender until very smooth. Add the stevia and vanilla, cinnamon and cardamom.

Then fold the egg whites gently into the egg mixture and then the egg mixture into the heavy whipped cream. Pour into individual glasses and shae nutmeg on top of each glass.

 *Casin is the one of groups of protein found in milk.

Some studies suggest that A1 beta-casein may be harmful and that A2 beta-casein is a safer choice. Milk that is high in A2 beta-casein is mainly found in breeds that originated in the Channel Islands and southern France. These include Guernsey, Jersey, Charolais, and Limousin cows. There are currently many brined out there that test for A2 or label their milk as A2.