A traditional holiday treat using Summerhill Goat Milk!
1 dozen large egg yolks
1 cup sugar
2 cups heavy cream
4 cups Summerhill Goat Milk
2 teaspoons nutmeg
Dash of salt
1 teaspoon vanilla extract
½ teaspoon rum extract (optional)
- In a medium bowl, whisk together egg yolks and sugar until they become a thick, light yellow. Let stand while you heat the milk.
Combine the goat milk, cream, nutmeg, and salt in a large saucepan. Heat on medium-low, stirring often until the mixture barely reaches a simmer.
- Now carry the saucepan over to your egg yolks and start your mixer (or whisk vigorously by hand as you scoop). Start with ½ cup of the hot milk, slowly adding it to the eggs while whisking to avoid clumps of cooled egg. Add another ½ cup, continuing to whisk so you slowly temper the eggs to the correct temperature. Keep adding the milk in the same manner until it has all been added to the eggs.
- Pour the tempered milk/ egg mixture back into the saucepan and continue heating on medium-low, stirring constantly, until the mixture reaches 160 ° F on a cooking thermometer. Remove from the heat and stir in the vanilla and rum extracts.
- You can be finished at this point, but if you love a truly smooth drink, filter it through a fine-mesh sieve to remove any small chunks of egg or spice. Now pour into a heat proof container and stretch plastic over the rim and make sure to press it against the surface of the eggnog to prevent a skin from forming.
- Serve chilled and enjoy!