27th January
written by Colleen

Around Christmas I made goat milk egg nog a few times. The first time I followed a recipe from cooksillustrated.com, just substituting goat milk for the cow milk (it was delicious but very sweet). But I made some adaptations and I’ve decided to post this recipe since I think I changed it enough to it to make it my own.

2 cups goat milk
2 whole large eggs
1 egg yolk
1 vanilla bean, halved
1/4-1/2 cup sugar or honey (depending on desired sweetness)
1/2 teaspoon nutmeg (best if you use a fresh nutmeg berry and grate it)
1/2 teaspoon cinnamon
1/4 teaspoon allspice

Whisk eggs, egg yolk and sugar/honey in a sauce pan until mixed well. Scrape the black seeds from the vanilla bean into the egg and sugar mixture. You can either add the spices now or at the end. Whisk all of the additions in. Slowly whisk the 2 cups goat milk into the egg mixture.  Add the vanilla bean pods and cook over low heat, stirring constantly until the mixture reaches 160 degrees F. Do not let it simmer or boil – that will cause the eggs to cook. When it reaches 160 degrees – it will just coat the back of spoon – remove the sauce pan from the heat. (If you accidentally let it cook too long you will start to see egg solids forming on the bottom of the pan – in this case remove the sauce pan from the heat, pour the mixture into a different bowel and cool that in a larger bowel of ice water to stop it from cooking. You will want to strain before serving to remove the egg solids.) If you haven’t already added spices, stir them in now. Remove the vanilla bean pods. If you want an alcoholic version, add the liquor of your choice .

You can drink the eggnog warm or cool it in the fridge for a few hours.  It will thicken a little more as it cools. Enjoy!

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