Eggnog

Not Just For Christmas Anymore!

Eggnog Lore and Recipes Galore. Non-alcoholic Eggnog Recipes for Every Day of the Year

by Mark Anderson www.GrassFedRecipes.com

Introduction

I love eggnogs. Always have. I grew up with ‘em. Mom made eggnogs for us kids for breakfast. Now I’ve become “Mr. Breakfast” around our house. I make the breakfasts for our family and, guess what? We enjoy eggnog nearly every day!

It hasn’t always been that way. Sometime back in the 1970’s or 80’s eggs plunged into disrepute. Some so-called experts claimed eggs were unhealthful and we shouldn’t eat ’em—at least not very many if we wanted to stay healthy. They said eggs elevated cholesterol levels. (This is partially true, of course. But then someone discovered there was good cholesterol and bad cholesterol.) I always wondered how nature’s most perfect food could be bad for us. . . .

One day I visited a man named Bud Phillips in the hospital. He had just had heart surgery for a bad heart. The aids brought in a food tray. Was I ever surprised! The nutritionist served up poached eggs with some kind of a custard for desert! I hesitated, trying to be tactful, but finally asked, “Now you’re in here for heart surgery, right? Why is it they’re serving you eggs? I thought eggs were supposed to be bad for hearts. What ‘s going on?” Bud replied, “The doctor says, ‘They don’t know if eggs are bad or not. I get eggs in here every day.’”

As time progressed more and more research showed eggs are in fact healthful. For example, recent reports reveal, “Eggs are good for infants” and “An egg a day won’t hurt seniors.” To top it off, I read that the famous report that initially created the “eggs are bad” stir was not even done with real eggs. Instead, it was done with dried egg powder!

The Incredible Edible Egg has been redeemed!

MEDICAL DISCLAIMER Information published in this ebook is provided for informational purposes only and is not intended to replace the services of a physician or qualified nutritionist.

Copyright 2008 grassfedrecipes.com Information may be used for personal use only and not for commercial purposes without the express written permission of the copyright holder(s). How To Thicken Eggnog

I love eggnog. When I began creating original nogs, I struggled to find the best ways to thicken them. Adding body to the mixture may make a more satisfying drink. You might know some other, even better, ways. Here are my suggestions to thicken eggnogs.

1 Add a banana for each cup of eggnog. Blend at high speed in blender. This is the quickest and often the handiest way to add body to eggnog. A banana adds a nice flavor that is often superceded by any other flavoring you choose. Another plus: you can pleasantly use up some of those old brown bananas that no one wants to eat anymore. They’re still good, just overripe. These work fine in an eggnog. If you don’t believe me, try it!

2 Use sweetened, condensed milk

3 Add cornstarch or flour, cook until slightly thickened as shown by a coating on the back of a spoon. Then add to a blender with some more milk.

4 Add instant Vanilla Pudding

5 Use cream, whipped or un-whipped

6 Add gelatin

7 Use half-and-half instead of regular milk

8 Use minute tapioca

9 Heat the eggnog mixture either on the stovetop or in the microwave.

10 Add extra eggs. The added solids add body to the drink.

11 Beat the mixture longer. Actually, beating longer doesn’t thicken eggnog; all the extra air bubbles just make it seem thicker. Eggnog History

Accurate eggnog history is drowned in obscurity. My research into the history of eggnog over the past 18 months has been both enlightening and elusive. It’s safe to say, “No one knows who mixed the first eggnog.”

Eggnog History from Ancient Rome

The earliest eggnog recipe I’ve uncovered was a first century egg sponge researched, published and copyrighted by the Archaeological Institute of America in 2001.

Mix together the following:

3 eggs 1 1/8 cup milk 1 oz olive oil

Put a little olive oil into a shallow pan and bring it to a boil. Pour in egg mixture. When the mixture is done on one side, turn it out onto a serving dish and then coat it with honey and cracked pepper.

This recipe is based on the work of author Edith Evans of the Glamorgan-Gwent Archaeological Trust who wrote of Roman cookery ("Dining with the Ancients," pp. 54-61). In her article, Evans used the recipes of the famous Roman chef and author Apicius. Even this recipe has been “slightly revised” by the editors of the Archeological Institute of America.

Eggnog History in the Early Middle Ages

Some writers suppose that eggnog history is tied up with the practice of wassailing and toasting. This may well be the case. An interesting presentation entitled THE HISTORY & RITUAL OF "THE TOAST" given by Luis J. Orozco II, El Camino Research Lodge, refers to eggs, beer and a toast. This was a Paper Submitted and Read to The Britannia Council No. 303 Allied Masonic Degrees on June 1994. It includes some eggnog history from a Masonic perspective. In prayer we find the most reverent as well as relevant use of drink and its symbols. It has been used to toast the gods since time began. Often in strange ways, but in all times man has so revered his drink, as to wish to share it with his gods. Early Northern Europe beers were often mixed with egg. (Emphasis added) It seems the egg in ancient mythology was a pronounced symbol of life everlasting with promises of divine reward. When included in beer it often became the tool of communication with the deity via a hardy toast offering. While the beer and other drink of that day was unattractive in appearance, their ritual demanded it be drunk from leather jacks, a material which in the mind of the warrior symbolized the armor of the day and was often considered the only suitable container of a masculine offering to their gods.

This custom, which survived through the Middle Ages, later migrated to pewter pots when the offerings as well as the men utilizing them became less fierce and more civilized. It was not until the mid-nineteenth century however, that glass and the pint beer mug began to become conventional. It was also around that time when the dark, opaque beers began to fail in popularity and give way to lighter, clearer, or golden beers, which were then enhanced still further in appearance by faceted glass.

~ THE CAVES OF ODIN ~ At the Full Moon, in the early Northern European caves of Odin, and on the ancient rock sacrificial altars, fine glass would have had no place. There instead, still rained the rough metal or ceremonial offering leather drinking jacket" from which, the priests of Odin would "offer up" a (toast) to Odin, challenging the god to share in the rough religious festivities. These early warrior priests later developed the practice of using the scull of a fallen foe as a sacrificial offering cup, and some say this use was the fore bearer of the well-known Scandinavian toast "Skoal!" Certainly both Skoal and scull are etymologically related, both meaning "a hollow thing." Eggnog History from the 13th Century

Less scary and more down-to-earth eggnog history information comes from Martin Wainwright first published in The Guardian and dated July 15, 2004.

Wainwright’s article is based on the research of Philippa Patrick, of the Institute of Archaeology, at University College, London. Ms. Patrick, whose findings were revealed to the International Medieval Congress, meeting in Leeds, said of certain Middle Age monks: "Their meals were full of saturated fats. They were five times more likely to suffer from obesity than their secular contemporaries, including wealthy merchants or courtiers."

A 13th century Cluniac friar's possible daily intake based on Ms Patrick's studies: 11am-1pm Three eggs, boiled or fried in lard. Vegetable porridge with beans, leeks, carrots and other produce of monastery garden. Pork chops, bacon, and mutton. Capon, duck and goose with oranges. Half pound of bread, to use as sop. Peaches, strawberries and bilberries with egg flan. Four pints of small (watery) beer.

4-6pm Mutton gruel with garlic and onions. Posset of egg, milk and figs. Venison with rowanberries, figs, sloes, hazelnuts and apple. Stewed eels, herring, pike, dolphin, lamphreys, salmon, cod and trout. Half pound of bread as sop, sometimes soaked in dripping or lard. Syllabubs of fruit. Four pints of ale. Flagon of sack or other French, Spanish or Portuguese wine.

Notice the Posset of egg, milk and figs. A posset is a hot drink made of milk curdled as with ale or wine. A posset, eggnog and syllabub are at least “drinking buddies,” although some insist on making distinctions between the three. The point here is that according to research by Philippa Patrick eggnogs were prepared and consumed by monks in the 13th Century.

A Bit of Eggnog History from the 16th Century and Earlier

There is no completely reliable evidence, but zabaglione, a thickened form of eggnog, is thought to have originated in the 16th Century, either in Florence at the court of the Medici, or in Venice. Though it is similar to custard, it is officially a 'caudle', a sauce which is used as a custard to fill pies and tarts. Before the 16th Century, it was a drink made with ale or wine and thickened with egg yolks. Eggnog History in America

Eggnogs became common in America probably because the of the many farms that produced both milk and eggs. Most every farm had both chickens and cows. Often, yet not always when served to children—the egg nog was mixed with rum or some other alcoholic beverage.

Here is an early American “Egg Nogg” recipe from Eliza Leslie's Cookbook "Directions for Cookery", published in 1851.

Beat separately the yolks and whites of six eggs. Stir the yolks into a quart of rich milk, or thin cream, and add half a pound of sugar. Then mix in half a pint of rum or brandy. Flavor it with a grated nutmeg. Lastly, stir in gently the beaten whites of three eggs. It should be mixed in a china bowl.

Eggnog was not only a popular home drink but also a popular social drink, especially during the Christmas and New Year seasons. In 1866 a tourist from England observed, "Christmas is not properly observed unless you brew egg nogg for all comers; everybody calls on everybody else; and each call is celebrated by a solemn egg-nogging.”

Eggnog has traveled well around much of the Western world. In England it can be called “egg flip”. In Puerto Rico, call it “coquito”, and Mexicans call one variety “Rompope”. Germans prefer something called “Biersuppe”.

Currently eggnog may be considered an everyday drink, but probably more eggnog is consumed during the traditional holiday season than all other months of the year combined. How Can You Tell If An Egg Is Fresh And Safe?

It’s simple if you know how. Follow these guidelines.

First, remember an egg cannot be tested adequately for freshness unless it’s at room temperature. If an egg comes right out of the fridge it will seem fresher than it really is. The egg white of a recently hatched egg will appear gel-like when you break it open. Commercial eggs, or any eggs that have been placed in cold storage for weeks will have a watery-like substance spilling out of the white. I often test eggs in a saucer dish. If the whites are watery, I know the eggs are not as fresh as I’d like. (This doesn’t necessarily mean the egg is unsafe to eat. It does indicate, however, that the egg may not be as fresh as the carton claims. Most egg cartons carry the label “Farm Fresh” or something like that. Nonetheless, large-scale commercial eggs commonly are stored for weeks before arriving at the supermarket.)

You can check egg freshness by rolling them across a flat table or countertop. If they roll wobbly, they are probably fresh.

If the eggshell is cracked or broken, don’t take a risk and eat it. Eggs are inexpensive, costing only pennies apiece. It’s not worth the risk of salmonella infection.

What should you do if the eggshell looks like it may have a hairline fracture? Immerse the egg in a pan of cool, salted water. If tiny bubbles stream out, the shell contains a hole or is porous. It’s not safe to eat.

If the yolk bursts open without being touched, the egg is probably old. If this happens or the egg is off color, don’t eat it. Fresh healthy yolks are firm and gel- like.

If you’re not sure about an egg’s safety or freshness, test it. Use common sense—if an egg smells bad or emits an odor, throw it out. It’s a bad egg.

Most eggs are safe. The hard shell is a natural and protective cover for all the wonderful taste and nutrients of the golden egg. Egg Safety

Some scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the salmonella bacteria. So, the likelihood that an egg might contain the bacteria is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years. However, a 2002 study by the USDA found only 1 in every 30,000 eggs contains salmonella bacteria. That translates to a 0.003% (three one-thousandths of one percent) chance of getting sick from an egg. Using the 30,000 figure, the average consumer might encounter a contaminated egg once in a lifespan of somewhere around 130 years! Nutrient Breakdown --An Egg A Day Keeps The Dr. Away

Eggs are the closest thing to nature’s perfect food. The only vitamin lacking is Vitamin C. These government figures from the USDA are based on commercially fed and raised hen’s eggs. (Amazingly, eggs from freely grazing hens are even more healthful. Go to the next section and see for yourself.)

ASSAYED NUTRIENT VALUES FOR A LARGE RAW EGG* Based on 59 g. shell weight with 50 g. total liquid whole egg, 33.4 g. white and 16.6 g. yolk

NUTRIENT AND UNIT WHOLE WHITE YOLK Proximate Water 37.66 29.33 8.1 Food energy--calories. 75 17 59 Protein (N x 6.25)--g. 6.25 3.52 2.78 Total lipid--g. 5.01 -- 5.12 Total carbohydrate--g. 0.61 0.34 0.3 Ash--g. 0.47 0.21 0.29 Lipids Fatty acids as triglycerides--g. 4.327 -- 4.428 Saturated--total 1.55 -- 1.586 8:0 Caprylic 0.002 -- 0.002 10:0 Capric 0.002 -- 0.002 12:0 Lauric 0.002 -- 0.002 14:0 Myristic 0.017 -- 0.017 16:0 Palmitic 1.113 -- 1.139 18:0 Stearic 0.392 -- 0.401 20:0 Arachidic** 0.02 -- 0.02 Monounsaturated--total 1.905 -- 1.949 14:1 Myristoleic** 0.005 -- 0.005 16:1 Palmitoleic 0.149 -- 0.152 18:1 Oleic 1.736 -- 1.776 20:1 Eicosenoic 0.014 -- 0.014 22:1 Erucic 0.002 -- 0.002 Polyunsaturated--total 0.682 -- 0.698 18:2 Linoleic 0.574 -- 0.587 18:3 Linolenic 0.017 -- 0.017 20:4 Arachidonic 0.071 -- 0.073 20:5 Eicosapentaeonic 0.002 -- 0.002 22:6 Docosahexaenoic 0.018 -- 0.019 Cholesterol--mg. 213 -- 213 Lecithin--g.** 1.15 -- 1.11 Cephalin--g.** 0.23 -- 0.219 Vitamins A--IU 317 -- 323 D--IU** 24.5 -- 24.5 E--mg. 0.7 -- 0.7 B12--mcg. 0.5 0.07 0.52 Biotin--mcg.** 9.98 2.34 7.58 Choline--mg.** 215.06 0.42 216 Folic Acid (Folacin)--mcg 23 1 24 Inositol--mg.** 5.39 1.38 3.95 Niacin--mg (B3) 0.037 0.031 0.002 Pantothenic acid--mg 0.627 0.04 0.632 Pyridoxine (B6)--mg. 0.07 0.001 0.065 Riboflavin (B2)--mg. 0.254 0.151 0.106 Thiamine (B1)--mg. 0.031 0.002 0.028 Minerals--mg. Calcium 25 2 23 Chlorine** 87.1 60 27.1 Copper 0.007 0.002 0.004 lodine** 0.024 0.001 0.022 Iron 0.72 0.01 0.59 Magnesium 5 4 1 Manganese 0.012 0.001 0.012 Phosphorus 89 4 81 Potassium 60 48 16 Sodium 63 55 7 Sulfur** 82 56 25 Zinc 0.55 -- 0.52 Amino Acids--g. Alanine 0.348 0.203 0.143 Arginine 0.375 0.191 0.199 Aspartic acid 0.628 0.358 0.272 Cystine 0.145 0.091 0.05 Glutamic acid 0.816 0.467 0.353 Glycine 0.21 0.123 0.086 Histidine 0.148 0.079 0.072 Isoleucine 0.341 0.199 0.141 Leucine 0.534 0.296 0.244 Lysine 0.449 0.239 0.221 Methionine 0.195 0.121 0.069 Phenylalanine 0.332 0.205 0.119 Proline 0.249 0.137 0.116 Serine 0.465 0.242 0.238 Threonine 0.3 0.16 0.148 Tryptophan 0.076 0.043 0.033 Tyrosine 0.255 0.137 0.124 Valine 0.381 0.224 0.155 * 1989 Supplement-Agriculture Handbook No. 8, Human Nutrition Information Service, USDA ** 1979 Poultry Science 58:131-134 Benefits of Grassfed (Free-Range) Eggs

Are free-range hen’s eggs really superior in quality to commercial, supermarket eggs? Mother Earth can answer that question for us. Several other research studies have verified the health benefits of grassfed eggs over eggs produced by chickens raised in confinement.

In November 2007, Mother Earth News published the results from their second egg-testing project, showing that compared to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture contained:

1⁄3 less cholesterol

1⁄4 less saturated fat

2⁄3 more vitamin A

2 times more omega-3 fatty acids

3 times more vitamin E

7 times more beta carotene Grassfed Milk May Be The Best Medicine Yet!

The reason? A compound called conjugated linoelic acid (CLA). CLA is a fatty acid found in beef and dairy fats. Scientific interest in CLA was stimulated in 1988 when a University of Wisconsin researcher discovered its antioxidant properties in a study of rats fed fried hamburger. CLA cannot be produced by the human body; rather, it's obtained through foods such as whole milk, butter, beef, and lamb.

“Dairy cattle that graze produce higher amounts of CLA in their milk than those which receive conserved feed, such as grain, hay, and silage," says Agricultural Research dairy scientist Larry Satter. Satter, who is based at the Dairy Forage Research Center in Madison, Wisconsin, conducted a study comparing the amount of CLA in milk from cows grazing on pasture to the amount from cows fed hay or silage. Satter’s research uncovered an amazing fact. Pasture-grazed cows had 500% more CLA in their milk than those fed silage. Larry Satter may be contacted at the USDA-ARS U.S. Dairy Forage Research Center, 1950 Linden Lane, University of Wisconsin, Madison, WI 53706; phone (608) 264- 5353, fax (608) 264-5147.

The Amazing Health Benefits of CLA

CLA has been the subject of a variety of research in the past several years, and findings suggest multiple benefits of CLA including the following:

• May help decrease abdominal fat.

• May increase metabolic rate and consequently promote normal thyroid function. • May enhance muscle growth -- Muscle burns fat, which also contributes to increased metabolism, which is useful in weight loss and management. • Helps maintain normal cholesterol and triglyceride levels. • Helps maintain normal insulin levels. • Helps make it easier to control weight. • Enhances immune system

CLA reduces body fat in people who are overweight. The Journal of Nutrition in the December 2000 issue published an article based on a double-blind, randomized, placebo-controlled study that found that CLA reduces fat and preserves muscle tissue. According to the research project manager, an average reduction of six pounds of body fat was found in the group that took CLA, compared to a placebo group. The study found that a mere 3.4 grams of CLA per day is the level needed to obtain the beneficial effects of CLA on body fat. Conjugated linoelic acid is unique because it is present in food from animal sources, and its antioxidant efficacy is expressed at concentrations close to human consumption levels. In animal studies, as little as one half of one percent CLA in the diet showed promising health benefits. Other research has shown that as little as 1/10 of 1% of CLA in the diet may have significant health benefits.

According to information posted on www.eatwild.com, “Irish researchers extracted CLA from the milk of pastured cows and added minute amounts (20 parts per million) to human breast cancer cells that were growing in test tubes. After 8 days, the CLA had killed all but 7 % of the cancer cells.”

For the technical minded, conjugated linoelic acid (CLA) is a mixture of positional and geometric isomers of linoelic acid, which is found preferentially in dairy products and meat. Preliminary studies indicate that CLA is a powerful antioxidant with an effective range of only 0.1-1% in the diet. More information may be found at www.grassfedrecipes.com.

CLA in grassfed milk produces muscle growth naturally with no side effects. CLA can also be manufactured synthetically, but synthetic CLA is known to produce detrimental side effects. Tantalizing Eggnog Recipes Burst with Brain-Benefits

Children and adults may find these healthy eggnog recipes relieve symptoms of depression, ADHD, hypertension, and even mental diseases. Even more significantly, actual causes of these maladies may be eased or eliminated.

Sometimes we think it's got to taste like cod liver oil to be healthy. No way. Not with eggnog recipes!

How can something so tasty be so healthy? Here's the good news. Food scientists have discovered something called DHA (docosahexaenoic acid) in eggs. It's in all eggs, but most abundantly in pastured poultry eggs. DHA is an essential fatty acid (EFA) that affects cell membranes throughout our entire bodies. Never mind why it's called "fatty" or "acid". But do remember that DHA is "essential". It's essential and it must come from the foods we eat because our bodies can't manufacture it. If we don't get enough of it through food, our bodies can't function properly.

DHA is particularly important for our brains. You see, fat cells comprise about 60% of our "noggins"! (Maybe that's why egg "nogs" help our “noggins”.) Anyway, DHA--this essential fatty acid--helps our brains function effectively.

Intrigued? Find documentation at www.eatwild.com or get “Smart Fats—How Dietary Fats and Oils Affect Mental, Physical and Emotional Intelligence” by Dr. Michael A. Schmidt. Published by Frog, Ltd.,1997. ISBN 1-883319-62-5

Love your kids? Want them to succeed in school? Of course you do. Teach them to make these super-healthy eggnog recipes!

The Many Names and Faces of Eggnog

The name and faces of eggnog have changed throughout history. Nearly every country and culture has some form of this delightful drink. From the BBC (http://www.bbc.co.uk/dna/h2g2/alabaster/A10357661) I found a list of different names in different countries for . . . eggnog! Dansk (Danish) n. - æggepunch Nederlands (Dutch) drank van eieren, zoals advocaat Français (French) n. - Eggnog, lait de poule Deutsch (German) n. - Eierlikör Ελληνική (Greek) n. - κοκτέιλ αβγού με ζάχαρη, γάλα και ποτό Italiano (Italian) liquore all'uovo Português (Portuguese) n. - gemada (f) Русский (Russian) яичный флипп Español (Spanish) n. - ponche de leche y huevo Svenska (Swedish) n. - äggtoddy

中文（简体） (Chinese (Simplified)) 蛋酒

中文（繁體） (Chinese (Traditional)) n. - 蛋酒

(Korean) n. -

,

,

日本語 (Japanese) n. - エッグノッグ

(Arabic)اﻟﻌﺮﺑﯿﮫ اﻟﺒﯿﺾ ﺷﺮاب ( (اﻻﺳﻢ (Hebrew) עברית January

Eggs-hausted partygoers come home to roost On New Year’s Day we all need an eggs-tra boost.

Give ‘em eggnog at brunch— They’ll feel better, that’s my hunch!

Snowman’s Egg Nog

Ingredients:

4 egg yolks 1 (5 ounce) can sweetened condensed milk 1 tablespoon white sugar 1 teaspoon vanilla extract 4 ½ cups milk 4 egg whites ¼-cup ground nutmeg Procedure:

Beat egg yolks in a large mixing bowl until they are light and thickened. Stir in gradually the condensed milk, sugar, vanilla and milk.

In a separate bowl beat the egg whites until stiff. Gently fold them into the milk mixture and distribute evenly with a whisking tool.

Garnish with nutmeg.

This recipe could easily be used for weight control. Drink a couple of small cups and you’ll feel full. I did. The “full” feeling comes mostly from the airy egg whites.

The recipe begins with a thick, snowy creamy mixture. Yummy. The egg nog is creamy and not too sweet. (It’s just right!) Notice there is not much sugar.

Snowman’s Egg nog is best consumed in the first hour or so after preparation. After about 4 hours the air has evaporated from the whipped egg whites and you’re left with only a tasty liquid with a little foam and nutmeg on top.

A Non-alcoholic Eggnog That Will Knock Your Socks Off!

Ingredients:

6 eggs, preferably from grassfed hens 2 ½ cups milk, preferably from grassfed cows 1/3 cup sugar 1-tablespoon imitation rum extract 1-teaspoon vanilla 1 cup whipping cream 2 tablespoons sugar Ground nutmeg

Procedure:

Break eggs into a medium to large saucepan. (I recommend eggs and milk from grassfed sources because of substantial health benefits. If you can’t find grassfed eggs and milk, use regular eggs and milk.) Beat eggs until creamy. Add milk and sugar and then stir.

Heat over gentle medium heat, stirring almost constantly until mixture coats the edge of the saucepan. Remove from heat. Place saucepan into freezer (or chill in ice water) to cool immediately. Leave in freezer for about 5 minutes, stirring once. Stir in rum extract and vanilla. Leave in freezer for 30-40 minutes, but don’t allow mixture to freeze. (Once I left the pan in the freezer too long. The pan froze solidly to the ice on the freezer tray. How do you pry a frozen pan loose from a freezer tray? Not good!)

At serving time, whip cream and 2 tablespoons sugar until gentle peaks form. Pour chilled eggnog mixture into serving bowl. Fold whipped cream into mixture.

Serve immediately. Sprinkle ground nutmeg onto each serving if desired. Makes about five servings. (Warning: This traditional eggnog is lip-smackin’ good--be prepared to double the recipe.)

Note: Although this is a non-alcoholic eggnog recipe in current form, rum may be substituted for the imitation rum extract if desired.

New Year’s Eggnog

Ingredients:

4 eggs, preferably from free-range hens 3 cups milk 1 (14 ounce) can sweetened condensed milk 1/2 cup half-and-half cream 1/2 teaspoon vanilla extract (imitation vanilla OK) Pinch of nutmeg

Procedure:

Place all ingredients except nutmeg into blender. Blend until all ingredients are thoroughly mixed, about 1 ½ minutes or so.

Serve immediately, or if desired, chill in refrigerator. Garnish with nutmeg. What to do with any left over? Don’t worry—with the New Year’s Eggnog, there won’t be any leftovers!

Note: To serve larger groups, make several batches or double or triple the recipe and use a large mixing bowl.

Frozen Egg Nog Ring

Ingredients:

Red candied cherries Green spearmint leaf candies 2 cups commercial eggnog 2 cups milk

Procedure:

Place candied cherries and spearmint leaves in bottom of 1 1/2 cup ring mold in a decorative fashion. Mix the eggnog and milk. Slowly pour about 1 cup (just enough to cover the candies) of this mixture into the mold. Place in freezer or refrigerator freezer compartment until mixture freezes solidly.

Remove from freezer and pour remainder of eggnog mixture into ring. Again place in freezer and keep it there until entire mixture is solidly frozen. This will require several hours.

Remove from freezer, dip frozen ring mold into hot water until eggnog mixture comes out easily. Carefully place into punch bowl and serve.

Original recipe courtesy of The American Dairy Association. February

Hands are cold

Sniffy nose

Sit by the fire

Warm repose!

Rich Creamy Eggnog

“Wow! It’s really good!” exclaimed my taste-testing daughter when she tried this rich creamy eggnog. “It’s really rich,” she continued enthusiastically. It is rich. It reminds me of some of the commercially prepared eggnogs you can buy around Christmas time.

I think this is even better than the commercially produced eggnogs. Some of those are simply too sweet--even “sickening sweet.” This one is just right!

Ingredients:

2 eggs, preferably from pasture-raised hens 1 banana 3 Tablespoons sweetened condensed milk 2 cups milk 1 cup heavy whipping cream

Procedure:

Mix all ingredients together in a blender. Blend on increasingly high speeds until the sweetened condensed milk is thoroughly integrated and the eggnog is frothy. If you beat too long you might get butter!

One last serendipity. This recipe is worth making just for the pleasure of getting to lick the tablespoon!

Party Eggnog

Someone handed me an eggnog recipe that looked promising. I immediately cut the sugar way down. Then I dropped the whipping cream down to half of what the original recipe called for and adjusted up the regular milk accordingly. I eliminated the liquor and adjusted the liquid content proportionately. The result?

Voila! A near perfect, delicate-tasting eggnog drink that’s not too sweet and beckons you to come back for more.

Ingredients: 3 eggs (from pastured hens if possible; otherwise use regular eggs) ¼ cup sugar 1 pint half and half 1 pint milk ½ pint whipping cream (heavy cream) 1 pinch (or 2) nutmeg

Here’s how to make it:

Separate the egg yolks from the whites. Drop the yolks into a large mixing bowl. Mix the yolks with sugar and beat until pale and thick ribbons form when the beaters are raised. Add milk and nutmeg. Combine thoroughly.

Place large mixing bowl in freezer. Chill for about 1 hour. Next, whip the egg whites until soft peaks form. Fold into chilled egg and milk mixture in large mixing bowl. Then whip the whipping cream until soft peaks form. Fold into mixture in large mixing bowl.

I also add 2 or 3 ice cubes to the bowl when serving in order to keep the egg nog cold. It works cool.

Sprinkle nutmeg onto individual servings.

For some reason this recipe draws rave reviews, perhaps more than any other. Party eggnog can be doubled, tripled or made in any multiple depending on your party size.

“Wow!” Anna Anderson, a Fulbright Scholar. “That’s good. Really, really good. . .ufta!” exclaimed a Norwegian. (Ufta! Is what Norwegians say for emphasis if something is really, really good or really, really bad.) “Excellent!” Erik Harmon, a computer guru.

Chef’s Secret Microwave Eggnog Recipe Revealed

One cold February evening our teenage son, John served us a delicious drink from a microwave eggnog recipe. “How’d you do that, John?” I queried in a mixture of surprise and amazement.

“It’s easy,” he replied, and then refused to share his recipe. “Chef’s secret,” he teased. “It’s more fun when it’s frothy,” John continued.

I was sitting across the room by our cozy fire. In the kitchen, I was watching John spoon big scoops of something that looked like ice cream or meringue from the blender bowl. He plopped it on top of the eggnog cup and brought it to me by the fire.

“Wow,” I said, “This is neat!”

After a little coaxing, John revealed his “secret” microwave eggnog recipe with the froth on top.

Ingredients:

3 eggs, grassfed if you can find them 3 cups milk 3 Tablespoons sugar Dash of nutmeg or spice for topping

Procedure:

Mix all ingredients together in a blender. Blend for about 90 seconds. Heat the eggnog mixture in the microwave for about 90 seconds. (Make sure your container is microwave safe.)

Pour into cups immediately. Scoop the froth onto the top of each serving cup. Add a dash of nutmeg or other spice for flavor and good looks.

“It’s more fun when it’s frothy,” John says. And more “mustachy” too! Low-Fat Eggnog

Is low-fat eggnog an oxymoron? You decide!

I adapted this low fat eggnog recipe from an egg nog recipe that claimed to be low on fat. However, the sugar needed to be cut way down, so I did that. (Since when does white sugar contribute to “low fat”?) Then I increased by 25% the amount of milk in order to reduce the calories per serving even further. To me it’s still plenty sweet and definitely delectable.

Ingredients:

½-cup sugar ¼-teaspoon cinnamon ¼-teaspoon nutmeg 1 egg, preferably grassfed 4 egg whites 2 cups milk, preferably grassfed 2 cups half and half 1 ½ teaspoon vanilla extract nutmeg to garnish

Procedure:

Combine sugar, cinnamon and nutmeg in a large mixing bowl. Add pasture- raised egg and egg whites. Beat all with a mixer for about 3 or 4 minutes.

On low to medium, heat the milk in a large saucepan. Slowly stir egg mixture into the heated milk. Stir constantly as you heat the mixture until slightly thickened. Add vanilla and stir. Remove from heat.

Cool slightly, and then add half-and-half milk. It’s luscious warm. Or cover and chill in fridge. Sprinkle a dash of nutmeg for garnish on top. Chocolate-marshmallow-eggnog

Ingredients:

1-cup chocolate milk 1 egg 1 marshmallow 1 teaspoon sugar

Procedure:

With a food scissors snip marshmallow into 6-8 pieces. Alternately, just pull it apart with your fingers. (C’mon—no nibbling!) Drop all ingredients into blender. Blend on ever-increasing speeds for 1 minute.

Serve cold or pour into cups and heat in microwave. Heating in microwave will slightly thicken the eggnog. DO NOT overheat or eggnog will surprise you by overflowing the cup.

This is a great heart-warmer for a cold morning. Nutritious too! It’s a quick and easy breakfast. Kids love it and everyone has the satisfaction of some protein in the tummy!

Note: This recipe may easily be doubled, tripled, quadrupled, etc. by the number of people you wish to satisfy. Just keep the ratios the same. March

Question: If a rooster laid an egg on the top of a barn, which way would it roll? Answer: Neither, roosters don't lay eggs . Question: Why did the chicken cross the road? Answer: Because the rooster egged her on.

Question: Did you hear the one about the egg? Answer: It's not all it's "cracked" up to be!

Coffee Eggnog

Ingredients:

1 egg, beaten 4 tsp instant coffee 2 Tbsp granulated sugar Dash salt 2 cups cold grassfed milk 1/8 tsp vanilla extract Procedure:

Combine beaten egg, coffee, sugar, salt; beat until coffee and sugar dissolve.

Add grassfed milk, vanilla; beat well.

Refrigerate.

Makes 2 servings.

Sorghum Eggnog Drink Recipe

Ingredients:

2 eggs, hopefully from free-range hens 2 cups milk 3 Tablespoons sorghum, subsequently reduced to 2

What I did:

Crack the eggs into a blender. Pour in 2 cups milk. Add the sorghum. Blend at a high speed until all ingredients, especially the sorghum, are thoroughly mixed. Then I tasted this newly created recipe for eggnog. Would it be yummy? Or a flop? (I’ve had some of both. I once tried a root beer egg nog. Before I got the ingredients just right, my daughter’s comment was emphatic, “It’s horrible!”)

In this case, the result was yummy-- too yummy. The sorghum made it a little too sweet. Sorghum is like honey, very sweet. After a while, I let our daughter try it again. Confirmed! “Too sweet!” she said, so I toned it down a bit more—2 tablespoons sorghum instead of 3 was just right.

The recipe was really good cold. Then I thought, “Why not heat it up in the microwave and see what happens?” Turns out it was even better w-a-r-m. It got a little frothy on top and made me feel all warm and happy inside. I knew I had a winner!

Molasses Eggnog

Maybe I should never tell this story of how this homemade eggnog—a molasses eggnog recipe--came into being. But I’ve lived this far so it’s probably safe to go ahead and talk about it.

It all happened about 50 years ago. I grew up on a Grade A dairy farm in Oregon’s Willamette Valley. My Dad sometimes fed our cows blackstrap molasses as a nutritional supplement. We got the molasses in huge 55-gallon drums and poured out the molasses into a cement trough. The trough was rough cement about 8 feet long and 12 inches wide. The cows loved the stuff and so did I! It was such a treat to go to the cattle trough, stick my finger into the blackstrap molasses and then lick my sticky, black finger. Never did I mind the sticky, black cows tongues were equally enjoying the molasses. We—the cows and I—all considered it a great treat!

I developed a fond taste for molasses that has “stuck” with me through the years. It’s sweet and less expensive than honey. I use it on toast, cereal and who knows what else. So it was natural to try a homemade eggnog with molasses flavoring. So here goes-- another original eggnog recipe.

Ingredients:

3 eggs, preferably from free-range hens

1 banana, broken into chunks

2 tablespoons molasses

2 tablespoons sugar

2 ½ cups milk

Procedure:

Mix all ingredients together in a blender. Blend on increasingly higher speeds for about a minute or until the banana is pureed and the molasses is thoroughly mixed. The result is a frothy, delightful, molasses-flavored, homemade eggnog suitable for kings and queens.

If I liked molasses as a little boy, your kids most likely will too. It’s a healthy breakfast in a glass.

Post script: For this eggnog recipe I used Brer Rabbit brand unsulfered, full- flavored molasses. I suppose any brand would do. One tablespoon contains 5% of the minimum daily requirement (MDR) of total carbohydrates for the average person. Simply stated, this is low carb eggnog drink that’s really healthy for you and your family. Mint Flavored Eggnog

Ingredients:

2 eggs, preferably from pastured hens

2 cups half-and-half

2 cups milk, hopefully grassfed milk

2 Tablespoons sugar

2 Tablespoons mint concentrate

Procedure:

Mix all ingredients together in blender. Blend together at high speed for 30 or 40 seconds or until frothy. Drink immediately or chill to serve later.

For this recipe I used Mojito Mint, gourmet flavor concentrate from Monin. (copyright symbol) I suppose any mint concentrate will do. April

April showers bring May flowers.

There’s hope. Spring is just around the corner.

Eggnog is just right for those ‘tween times. Try something different for spring. How about a banana cream eggnog for a super healthful breakfast or a Kogel Mogul for a bedtime snack.

Question: How can you drop an egg six feet without breaking it? Answer: By dropping it seven feet - it won't break for the first six.

Question: What does mummy hen call her baby? Answer: Eggs-tra special

Question: Why did the egg not draw a straight line? Answer: His ideas were scrambled

Low Carb Eggnog

With well chosen ingredients anyone can concoct a low carb eggnog that’s sweet tasting and satisfying. No need to sacrifice pleasure for health. If in doubt, let La Nouba Jams come to your rescue. Available from sugarfreeamerica.net, you can choose strawberry, blueberry, raspberry or most any other kind of berry you wish for flavoring.

These delicious sugar free jams come from the choicest fruits that the world has to offer. According to the company, these fragrant jams are made in open kettles following European traditions. They are bursting with flavor yet contain only 55 grams of fruit per 100 grams of spread. They feature

 Approximately 1 gram of net carbs per tablespoon  No additives or preservatives  No artificial coloring  All natural  Sweetened with Maltitol  Perfect for low carb dieters and diabetics alike

Christmas in April Eggnog This is a classic and simple egg nog. It’s traditionally made at Christmas-time, but hey! I grew up with it. I call it “Christmas in April” and it’s good enough to put a smile on a child’s face any time of the year. And that’s no eggsageration!

Ingredients:

2 eggs, preferably from free-range hens 3 Tablespoons sugar 2 ¼ cups whole milk 1 teaspoon vanilla or vanilla extract 1 pinch ground nutmeg

Procedure:

Thoroughly beat eggs. Combine all remaining ingredients and stir into egg mixture until well blended. Chill and serve.

Note: 2% milk can be used but whole milk makes a creamier, richer tasting egg nog.

Kogel Mogel Connects Dessert Lovers with Polish History

(From Wikipedia, the free encyclopedia) A dish of creamy homemade Kogel Mogel A Kogel Mogel or Gogel Mogel (Yiddish) is an egg-based homemade dessert popular in Poland made from egg yolks, sugar, and flavorings such as chocolate or rum. In its classic form it is served slightly chilled or at room temperature. Here is the simple recipe I have used.

Ingredients:

2 egg yolks, traditionally from free-range hens 2 teaspoons honey

Preparation:

Separate yolks from whites. Place yolks in cup and beat with whisk or beater until creamy. Add honey and stir thoroughly. Enjoy immediately or chill and serve later. Various sweeteners may be used instead of honey. Sugar, brown sugar, molasses, sorghum, maple syrup--anything you can imagine may be used. Also raisins, chocolate, cream, nuts, marshmellows or any other ingredients of your choice may be added. I like to add a little milk.

Want to hear some tidbits of eggnog history about this Polish eggnog?

Its origins go back to 17th-century Jewish communities in Central Europe. The dessert was made popular during the communist era when sweets were rare. It is still eaten in Poland and Polish communities around the world. Kogel Mogel is also used as a home remedy for treating sore throat. Research done in Israel suggests that it may assist in the treatment of sore throats, according to information at Wikipedia. You are reading this recipe on an e-book by www.grassfedrecipes.com, a website dedicated to providing healthy recipes and information about the physical and mental benefits of grassfed meat, milk and eggs. Traditionally, in Poland as well as the world over, all eggs came from free-range hens. There were no such things as grain-fed chickens. All hens ranged freely. Eggs from grassfed hens are lower in cholesterol, higher in lutein and omega-3 fatty acids than eggs from caged hens. Go back to the future--use eggs from grassfed hens!

Banana Cream Eggnog

Banana cream eggnog is one of my favorites. It’s rich and tasty, and after you’ve drunk a cup or two you feel full. Think about it. . .this could even be part of a weight loss strategy. Drink some banana cream eggnog and you won’t feel the need to indulge in anything else!

This recipe uses half-and-half—obviously a rich drink. The thought of half-and- half may turn you away. But stop and think again. Do you ever put cream in your coffee? Do you use salad dressing? Or drink soda pop?

Enough asked! Go ahead and try banana and cream eggnog. You’ll like it and it’s healthy for kids. (Disclaimer: I personally don’t have a weight problem-- thanks to God and good genetics. Sometimes I actually work to keep my weight up!)

Ingredients:

2 eggs, preferably pasture-raised 2 cups half-and-half milk 1 banana cinnamon or nutmeg to taste

Procedure:

Drop 2 eggs into blender. Pour in 1 carton (2 cups) half-and-half milk. Add a pinch of cinnamon and/or nutmeg. Break 1 banana into smaller sections and add to blender.

Blend at increasing speeds for 50 or 60 seconds or until banana is dissolved and mixture is frothy.

Delicious! Frothy! Filling! Makes 2 servings. Note: As with any “fruit-induced” eggnog, the mixture should be served soon after mixing. If allowed to settle, the eggnog should be vigorously stirred to re- thicken and re-distribute the fruit particles May May is the time for graduation parties. Or “May-be” you’ll have a family reunion or whatever else brings friends together. An orange eggnog float will make you the “hostess with the mostest”.

Question: Why is the chef so mean? Answer: She beats the eggs!

Question: Did you hear the one about the egg? Answer: It's not all it's "cracked" up to be!

Banana-eggnog

Want to find a simple way to thicken eggnog? I don’t know of anything simpler than adding a banana. This recipe adds two bananas and doubles both the texture and the enjoyment!

Another plus about banana eggnog: it’s a great way to use up those over-ripe or “just turning” fruits that only the adults are willing to eat. No longer do you have to throw them out or make banana bread. Just sweeten your eggnog with that good-yesterday, not-so-good-today over-ripe banana.

Ingredients:

3 eggs, preferably from pastured-poultry hens 2 banana 3 cups milk 3 Tablespoons sugar

Procedure:

Peel and break bananas into several smaller chunks. Drop into blender. Add eggs, milk and sugar. Blend at ever increasingly higher speeds until mixture is smooth and bananas liquefy, about 2 minutes.

Our family drinks a lot of eggnogs; in fact, we enjoy eggnogs at breakfast almost every morning. But whoa! This banana eggnog arrested us! Our 21 year old son drooled (figuratively) with amazement, “This is really, really good, Dad!” Matthew’s sometimes on the quiet side, but one cup of banana eggnog got him excited. If our 21 year old gets excited about such an easy breakfast, your family probably will too. Creamy Non-alcoholic Eggnog Recipe

Ingredients:

12 grassfed eggs 1 1/2 cups sugar 1 quart ice cream 6 drops vanilla extract 1 pinch nutmeg

Directions:

Allow eggs to warm to room temperature. Serarate yolks from whites. Beat yolks together with 1/2 cup sugar. Beat whites until peaked and add 1/2 cup sugar. Beat cream and the remaining 1/2 cup sugar together until stiff.

Fold everything together. Add vanilla drops. Refrigerate and serve.

Orange Eggnog Float

Most people love a good party. These non-alcoholic eggnog recipes add zest to any gathering. Whether it's a holiday celebration, family gathering, birthday party, or you want a special family time, an eggnog drink can make the difference between "bland" and "special". Some may prefer to add alcohol to their drink. You won't need to, however, with these non-alcoholic egg nog drink recipes. The Orange Eggnog Float Recipe will be popular with any crowd.

Ingredients:

2 pastured poultry eggs (If you can't find pastured poultry eggs, use the regular kind from the supermarket. They won't be quite so healthy or colorful, but they're still good.) 3 Tablespoons sugar 3 cups frozen orange juice 1/4 cup lemon juice 1/2 quart vanilla ice cream 1/2 quart ginger ale

Directions:

Mix and chill 3 cups frozen orange juice. Chill the ginger ale. Beat the pastured poultry eggs and add sugar; mix well. Stir in the orange and lemon juice. Place in a punch bowl small spoonfuls of ice cream. Gently pour the ginger ale into the bowl. Add the orange juice, lemon juice, egg and sugar mixture, pouring slowly. Gently stir. Can be served immediately to about 15-20 people.

Rich French Vanilla Eggnog

Rich French Vanilla Eggnog

Ingredients:

8 cups grassfed milk 2 pastured poultry eggs 1 3 ounce packet of French Vanilla instant pudding 1/2 cup sugar 2 teaspoons vanilla extract 1/2 teaspoon nutmeg

Directions:

Mix the pudding with 1 cup of milk in a large bowl. Beat the eggs in a separate bowl. Add the beaten eggs and all other ingredients. Mix well. Refrigerate June

Variety is the spice of life. Use the season’s own produce to spice up meals and snack times.

Question: Why can't you tease egg whites? Answer: They can't take a yolk.

Knock, Knock! Who's there? Omelette. Omelette who? Omelette smarter than I look!

Applesauce Egg Nog

1 pastured poultry egg 1 envelope gelatin 1/2 cup applesauce or 1/2 sliced apple 1 cup milk, grassfed if you can find it Place all ingredients in blender. Process at high speed until smooth.

Yields 1 tasty serving

These nutritious, delicious egg nogg recipes are quick to mix. In a hurry? (Who isn't?) Skipping breakfast? Or worse--your family skipping breakfast? No need. They're great for breakfast-in-a-hurry, snacks or anytime.

Eggs from pastured hens pack extra punch. They're loaded with omega 3's that fight obesity, diabetes and other health problems. Store-bought eggs will not have the same high amount of omega 3 fatty acids as eggs from grassfed hens.

Energy Booster Egg Nog

2 heaping Tablespoons frozen concentrated orange juice 1 envelope plain gelatin 1 pastured poultry egg 6 pitted dates 1 cup grassfed milk

Place ingredients in blender. Process at high speed until smooth, about 60 seconds.

Yields 1 serving

This is fun to make and even more fun to drink. I enjoy it and so do the kids. The dates never seem to quite get fully mixed so there is always a sweet treat at the bottom of the blender. Spoon or tap it out and we get a "dessert" for breakfast! Mulberry Eggnog Milkshake

Mulberries are the tender, succulent fruit of mulberry trees. They look like blackberries, and like blackberries, they are so soft that they do not store or transport well. I have never seen any for sale in grocery stores or supermarkets. Consequently, mulberry eggnog is a rare treat. You have to own your own tree or have a friend or neighbor who is lucky enough to own one. On our farm we have black mulberry trees scattered all around. In other parts of the country, there are red mulberry trees, white mulberry trees and all sorts of hybrids.

Mulberry trees are easy to grow and even harder to kill. If you have one, you’re likely to get several more because birds like mulberries too and are prone to spreads the seeds through their droppings.

Ingredients:

2 eggs, preferably from free-range-hens 1-cup fresh mulberries 3 small scoops vanilla ice cream 1-Tablespoon sugar (optional)

Procedure: Drop eggs, mulberries, and sugar (optional) into blender. (Don’t use a mixer with mulberries because each berry has a small stem. The stem disappears when blended on high speed, but a mixer doesn’t have the speed or cutting ability to liquefy the stem.) Blend at increasingly higher speeds for about 2 minutes, just long enough to liquefy the tender stems.

The eggnog mixture appears in a uniquely purple color, all natural, and delightfully frothy. Pour into a cup—a sundae cup works well. Add small scoops of ice cream for a decorative look and creamy flavor.

Strawberry Egg Nog

1 pastured poultry egg 1 packet plain gelatin 4-5 fresh strawberries 1 cup fresh grassfed milk

Place all ingredients in blender and process at high speed until smooth.

Yields 1 serving July

Christmas in July. You can try some for breakfast or go all out and celebrate with a traditional Christmas shebang.

Question: What happens when you tell an egg a joke? Answer: It cracks up!

Choco-Mint Fluff

1 quart cold grassfed milk 5 pastured poultry eggs 1/2 cup chocolate syrup 1/4 cup heavy grassfed cream 1/4 teaspoon peppermint extract 2 Tblsp crushed peppermint candy 1/3 cup heavy grassfed cream, whipped

Combine grassfed milk, syrup, 1/4 cup grassfed cream, extract.

Beat well until blended.

Pour into 5 glasses.

Fold crushed peppermint candy into whipped grassfed cream; use to top each drink.

Serves 5.

Why Is A Homemade Eggnog Recipe Superior To Commercial Eggnog?

A homemade eggnog recipe is easier than pie. Literally. Pies take awhile to make, have many ingredients and generally require cooking. Homemade eggnog, on the other hand, can be prepared in 2-3 minutes. Only three ingredients are required—eggs, milk, sweetener. Further, eggnog ingredients can be whipped up and served without cooking.

Commercial eggnogs are available in the dairy section of most supermarkets during the Christmas holiday season. Drink them if you dare! I stay away from commercial eggnog for four main reasons. One, the ones I’ve found are sickenlying sweet.

Two, commercial eggnogs are expensive--about 4 times the cost of homemade eggnog.

Three, they’re loaded with chemicals. Someone once said, “If you can’t pronounce the ingredients, don’t eat it!”

Four, can you find a commercial eggnog without high fructose corn syrup (HFCS) as a primary ingredient? Well-informed health-conscious people understand the detrimental effects of HFCS. (It spikes insulin levels and is a major contributor to obesity.)

This morning I concocted an original homemade eggnog recipe. It’s really an eggnog milkshake—just right for a hot and humid July afternoon snack.

Caramel Eggnog Milkshake

Ingredients:

3 eggs, preferably from free-range hens 1 cup milk 8 scoops vanilla ice cream 2 Tablespoons caramel sauce, overflowing

Procedure:

Place all ingredients together in a blender. Blend until all ingredients are integrated. This may take up to 2 minutes as the caramel sauce tends to be thick and sticky.

Is this the best eggnog I’ve ever concocted? No, I don’t think so. Maybe not the best, but it sure hits the spot on a hot and humid summer day! Orange-fluff-eggnog

Ingredients:

3 egg yolks, preferably from free-range hens eggs
2 heaping Tablespoons sugar 3 cups milk, grassfed if you can find it 2 oranges 1-cup heavy whipping cream Nutmeg (optional)

Procedure:

Start by grating the oranges. Keep gratings separate. With a knife, cut off and discard any large portions of orange rinds that remain.

Drop peeled oranges into blender and liquefy at increasingly high speeds. Add eggs, sugar and milk. Blend at high speed.

In a separate bowl, whip the heavy cream into semi-solid consistency with a mixer. Fold whipped cream into the eggnog mixture. Pour into cups. Top with grated orange rinds (and nutmeg, if desired). Super-healthy, the Best Eggnog Recipes Come from Free- Range Hens

Allright, why do the best eggnog recipes come from free range hens? Because hens that are allowed to graze naturally eat a variety of grasses, bugs and worms. Consequently, they are healthy and produce healthy eggs--even better for us than most people imagine.

Caged hens in most commercial systems (95% of all eggs sold today) eat mostly corn meal. Corn has a lot of omega-6's and very few omega-3's (omega-6 to omega-3 ratio of 83 to 1), thus the out-of-balance fatty acid profile in the egg yolks.

By buying eggs from free range hens and using them in the eggnog recipes, we are able to eliminate one of the negative aspects of most commercial egg yolks: an inflated omega-6 to omega-3 ratio.

Omega-3 and omega-6 are two kinds of polyunsaturated fats. When consumed in the proper ratio, they are health promoters. Animal and human studies have linked omega 3’s to improved cardiovascular health. Omega 3 fatty acids are associated with reducing inflammation, discouraging blood clotting and expanding blood vessels. Whenever possible, use omega 3 rich eggs in your eggnog recipes.

In short, why are these recipes the best egg nog recipes? Because they taste great and they're all made from heart-healthy, omega 3 rich grassfed eggs and milk.

"Simply the Best" Eggnog Recipe

Ingredients:

4 grassfed eggs 6 tbsp sugar 3 cups grassfed milk (use regular milk if you can't find grassfed milk) 1 tsp vanilla 1 or 2 pinches flour 1 or 2 pinches nutmeg

Directions: Beat the eggs thoroughly. Grassfed eggs will have that beautiful golden orange hue. Add the sugar and flour. Stir vigorously. (You'll probably be tempted to sneak a taste at this point. Go ahead, it tastes like the Berlinerkrunzer cookie dough my mother used to make.)

Add the milk, vanilla and nutmeg. Stir thoroughly again. Chill and serve.

Some people prefer to add the nutmeg in the serving cup. Either way--it's delicious!

Traditionally made at Christmas, this is obviously one of the best eggnog recipes around. It's also one of the simplest. Why wait for the holiday season? August

Oh, the dog days of summer. What can we do to give the kids a lift? Swimming helps and a good start on the day with a quick and easy breakfast helps too.

Question: What happens when you tell an egg a joke? Answer: It cracks up!

Question: What do you get when you put a Tasmanian Devil in a chicken coop? Answer: Deviled eggs!

Eggnog and Ale

This eggnog recipe may cure what “ales” you.

6 eggs separated ¾ cup ginger ale 6 tablespoons sugar 1 pint heavy cream

Beat egg yolks well. Beat in ginger ale a little at a time. Beat egg whites, adding sugar. Fold whites into yolk mixture, and then fold in cream.

Serves well to make 8 people happy!

Eggnog Milkshake

For each serving you will need

1 pastured poultry egg, beaten well 2 tablespoons sugar 1 cup cold grassfed milk ¼ teaspoon vanilla 3 scoops vanilla ice cream (more or less to desired thickness) Beat egg and sugar together. Beat in milk and vanilla. Add this mixture with the ice cream in a blender and mix completely. Sprinkle with nutmeg. Serve immediately in a tall glass.

Royal Eggnog Recipe

Ingredients:

4 pastured poultry eggs, separated 1/2 cup sugar 1/8 teaspoon sugar 1 to 2 Tablespoons almond flavoring 2 cups grassfed whipping cream Pinch of nutmeg

Beat egg whites until stiff. Beat egg yolks, sugar and salt until very thick and yellow-orange colored; stir in almond flavoring.

Fold egg yolk mixture into whipped cream. Chill in refrigerator or freezer.

Serve in cups, provide spoons. Sprinkle with nutmeg.

12 servings (about 1/2 cup each).

Turkish Eggnog

Having traveled throughout much of the varied Turkish landscape, I’ve come to enjoy Turkish friends, Turkish scenery, Turkish jokes and Turkish hospitality. We’ve stayed in many homes and enjoyed many meals sitting cross-legged on carpeted floors in Central and Eastern Turkey. We’ve all eaten out of the same dish and wondered if we’d all get sick. (No one ever did!)

One flavor of Turkish cuisine I cherish is Ayran (pronounced like Iran). Ayran is a salted yogurt milk drink common in both rural and urban areas.

This “Turkish Eggnog” is an original adaptation of the traditional Ayran. I eliminated the salt and added cinnamon instead. It’s soothing and vitalizing when served cold.

Ingredients:

2 eggs, preferably from rural, free-range hens 2 cups half-and-half milk 2 cups yogurt 2 Tablespoons sugar 2 pinches cinnamon

Procedure:

Mix all ingredients together in a blender. Blend for up to a minute. Serve immediately. Makes about 1 quart. September

Back to school. What’s the first thing those hungry kids look for when they hit the door after school? FOOD! They want to eat. An eggnog is a great snack. Snacks build memories. Kids will remember snacks as much or more than meals. Stop and muse. . .do you remember what your mother made for after school snacks? Question: Why did the chicken lay her eggs on a axe? Answer: She wanted to hachet

Question: What do you call a egg who’s done lots of things? Answer: An egg who has a lot of eggsperience . Question: Where do you find information about eggs? Answer: In the hen-cyclopedia

Basic Egg Nog Recipes Win Finicky Eaters Every Time

When I was growing up Mom made a lot of basic egg nog recipes. Ooooooh. . . .cold grassfed milk from our own cows, fresh eggs from our own hens, a little sugar for sweetener, maybe some nutmeg or cinnamon on top— what memories! To this day I enjoy eggnogs.

You can improvise or use whatever you have on hand. Use grassfed milk and eggs from free range hens if you can get them. Then set your imagination in motion and you have concocted an egg nog recipe. Kids love ‘em, and with all the concern about obesity and weight loss, you get a winner every time.

Basic Eggnog Recipe

1 grassfed egg 1 tablespoon sugar 1 cup grassfed milk

Place ingredients into blender. Blend at high speed for about 20 seconds. Sprinkle a dash of nutmeg on top. Makes 1 serving

Cider-eggnog

This cider eggnog recipe is at least as old as the 1800’s, perhaps even earlier. I have printed it word for word from a turn-of-the-century cookbook. Obviously, it was written before refrigerators were available. You will probably choose to chill the eggnog mixture in the fridge rather than “stand on ice until cold”.

To each quart of cider allow 4 eggs. Beat the yolks until they assume the consistency of cream. Beat the whites to a stiff froth. Stir together the cider and beaten yolks and sweeten to taste. Stir in half the beaten whites and season slightly with grated nutmeg. Stand on ice until cold. Serve in punch glasses with a teaspoonful of meringue on top of each glass.

Creamy Non-alcoholic Eggnog Recipe

This non-alcoholic eggnog recipe looks and tastes good. In fact, so good that it's almost addicting. Watch out!

Ingredients:

12 grassfed eggs

1 1/2 cups sugar 1 quart ice cream 6 drops vanilla extract 1 pinch nutmeg

Directions:

Allow eggs to warm to room temperature. Separate yolks from whites. Beat yolks together with 1/2 cup sugar. Beat whites until peaked and add 1/2 cup sugar. Beat cream and the remaining 1/2 cup sugar together until stiff.

Add vanilla drops. Fold everything together. Refrigerate and serve.

Raspberry Eggnog 1 level tablespoon Raspberry gelatin 1 free range egg 1 cup grassfed milk

Place ingredients into blender. Blend at high speed until smooth, about 20 seconds.

Makes 1 serving October

If you live in the North or even the Midwest of the USA, it’s about this time of year people start dreaming of moving South for the winter. Some make an annual exodus to Florida or Arizona.

Whether you go or stay, October's latte’ will make your day!

Question: Where did the chicken go on her vacation? Answer: Sandy Eggo

Question: Why did the egg cross the street? Answer: To get to the shell station.

Hot Chocolate Eggnog For All Chocolate Lovers!

Ingredients:

3 eggs, preferably from free-range hens 3 cups milk, preferably raw milk from grassfed cows 3 Tablespoons chocolate syrup

Procedure:

Mix together all ingredients in blender. I use Nestlé’s Nesquick but I suppose any chocolate syrup would do. Blend about 1 minute or until all ingredients are thoroughly mixed and no chocolate remains in the bottom of the blender.

Serve immediately or pour into individual cups and warm in microwave. Serves 3.

I prefer the microwave option. The chocolate eggnog tastes like hot chocolate (or what we called “cocoa” when I was growing up). If you use the microwave, keep your eye on the eggnog. The heat may cause a sudden rise and overflow in the cup.

When heated in the microwave, this becomes an especially rich drink. The frothy egg gives a full, rich, healthy feeling. We use it for a healthy breakfast. It’s invigorating and makes one feel ready for the day.

Chocolate lovers beware--this brew may be addicting! As if you weren’t already. . . .? Eggnog Latte

Latte As Good As Starbucks For One/Tenth the Cost

Some people think there are only two kinds of eggnog latte: Starbucks and. . . Starbucks. It is true the Starbucks craze originating in Seattle in the 1980’s has popularized the drink and caused quite a Christmas-time stir. In fact, some people can’t seem to celebrate Christmas without a visit to the famous coffee shop. However, the Latin word “latte” is simply the word for “milk”.

Never mind the actual meanings of words though. Meanings change with the times. In current English parlance, a latte has come to mean a type of coffee drink made with hot milk. An eggnog latte has come to mean an eggnog drink made with coffee.

If you have a steamer you can find and prepare a copycat of the popular Starbucks recipe. The following recipes, however, are homemade versions any eggnog- or coffee-lover can brew at home. And you can do it for a fraction of the fancy price you pay for going to the counter at the restaurant! Coffee Eggnog

Ingredients:

2 cups eggnog, commercial or homemade 1 cup hot coffee

Procedure:

Pour all ingredients together and blend. The longer you blend and the thicker the eggnog, the frothier it becomes (within limits). Heat in microwave. Serve hot.

Note: I concocted this brew for my wife this morning. Since Kari loves coffee but is not particularly fond of eggnog, I wondered what she'd say. "Try this," I requested as I handed her the cup. Her eyes began to blink rapidly. "The flavor tastes so smooth," she replied as her lips pursed into a slight smile. I knew I'd found a winner.

Seattle Steamer

Ingredients:

2 Tablespoons flavored syrup 2 oz strongly brewed coffee 2 oz strongly brewed coffee 9 oz steamed or warmed milk 1 egg, preferably from free-range hen

Procedure: Combine ingredients in blender. Mix on high until frothy. Serve hot. Orange-Ale Eggnog Recipe

2 quarts orange juice, chilled 1/2 cup lemon juice 6 pastured poultry eggs 1/4 cup sugar 1/4 teaspoon cinnamon 1/4 teaspoon cloves 1 quart vanilla ice cream 1 quart ginger ale, chilled Nutmeg

Mix together 3 cups of the orange juice, the lemon juice, eggs, sugar, cinnamon, ginger and cloves in a very large mixing bowl.

Gently beat with a mixer or rotary beater. Stir in remaining orange juice; cover and refrigerate.

Just before serving, pour eggnog mixture into large punch bowl. Carefully scoop ice cream into bowl. Add the ginger ale. Blend all with rotary beater. Sprinkle with nutmeg.

30 servings (about 1/2 cup each)

Health Alert! Drinking these eggnog recipes will strengthen your immune system! Peanut Butter Milkshake

Every unique eggnog recipe has a story behind it. This one is no exception.

My wife grew up in rural Echo, Minnesota. A neighboring town, Cottonwood, had an ice cream stand that featured, of all things, peanut butter ice cream cones. My wife grew to love these cones and invariably wanted to stop and get a cone every time she passed by. (She considers peanut butter ice cream a treat to this day.) I always thought the peanut butter-ice cream combo a unique innovation. I tried it, but not being a tremendous fan of peanut butter, I didn’t necessarily share her enthusiasm.

Then it hit me one day to try a recipe for eggnog comprised of peanut butter, egg and ice cream.

Whoa! Glad I tried it! I’ve never looked back! Now I’m up for one of these 24/7.

This eggnog recipe could be called a peanut butter milkshake or even an eggnog float. Whatever you call it, it’s one of those recipes that could become a family favorite. It is in our family.

Ingredients:

7 scoops vanilla ice cream 2 eggs, best from free-range hens 2 heaping spoonfuls peanut butter 1 cup milk

Procedure:

Combine all ingredients into blender. Blend until smooth, usually about one and a half or 2 minutes. Serve immediately. Sugar Free Banana Eggnog

The secret to this yummy and extra thick eggnog is to double the bananas. I've searched many ways to thicken eggnog and this is one of the simplest and best. It's also one of the quickest and tastiest ways. Just think—no sugar added! The bananas, especially the ripe ones, add all the extra flavor, sweetness, and body to the drink.

(An added plus—this recipe will quickly use up those extra-ripe bananas that no one wants to eat. Extra-ripe means extra-flavor!)

Ingredients:

2 bananas 2 cups milk, preferably 2 eggs, preferably from pastured hens Cinnamon or nutmeg (optional)

Procedure:

Break bananas into smaller chunks, about 1 inch in length. Drop into bender. Add eggs and milk. Blend for about 1 minute or until banana chunks are fully liquefied.

Pour into cups. Sprinkle cinnamon or nutmeg, if desired.

That's all there is to it. Serve immediately.

Reminder: For optimum taste and health reasons, these recipes call for grassfed milk and eggs from pastured hens. If grassfed milk or pastured hen's eggs are not available, use ordinary milk and eggs. November

Question: What do you call an egg that goes on safari? Answer: An eggs-plorer!

Question: What do you call a city of 20 million eggs? Answer: New Yolk City!

Apple Cider Eggnog

Ingredients:

1 cup apple cider 1 cup milk 2 eggs 1 tablespoon sugar

Procedure:

Place all ingredients together in blender. Blend for about 30 seconds. Serve immediately or pour into cups and heat in microwave.

Note: This recipe can be easily multiplied by the number of thirsty mouths you wish to serve. Just keep the same ratios.

Canadian Syrup Eggnog

Tired? Weak? Rushed? Canadian Syrup Eggnog Makes You Feel Like A Lumberjack Canadian Syrup Eggnog Puts Muscle In Your Morning

I spotted the jug of Canadian Syrup on our table. “Aha! A Canadian Syrup Eggnog! I’ve got to try it!” I exclaimed to anyone and everyone within earshot. Canadian syrup evokes the fondest of rural and woodsy memories for most of us in the USA. We all know it tastes so g-o-o-o-d.

I recently spoke at a minister’s convention in London, Ontario. The Maury Black family favored me with this jug of 100% pure Canada NO. 1 Medium natural syrup. I had been bragging to them about how good their last gift jug tasted. So when I was making a breakfast eggnog and simultaneously spotted the syrup, I thought this was a natural combo.

This Canadian Syrup eggnog has become one of my favorite eggnog recipes. It ought to become famous.

Ingredients:

3 eggs, preferably grassfed from free-range hens 2 cups milk 3-4 Tablespoons Canadian syrup Pinch of nutmeg (optional)

Procedure:

Mix all ingredients together in a blender. Blend for about a minute and thirty seconds or until very frothy. Remove from blender and pour into a microwave safe container.

Heat in microwave (yes, another microwave eggnog!) until foam rises rapidly. When the foam rises, shut off the microwave quickly. Warning: Once the foam begins to rise, it will shoot up rapidly and may overflow. Don’t walk away. Stay right there and watch it or you may be sorry.

Pour into individual cups and spoon some of the foam on top. (The frothy foam will have almost the consistency of whipped cream.) Add nutmeg if desired.

As you can see, we drink eggnog for breakfast around our house. Consider a breakfast eggnog as part of your morning rush schedule. Where can you find a more nutritious breakfast for so little time and effort? Our kids love it. This very morning our teenage daughter volunteered, “It’s really good, Dad!”

Recently, our twenty-something daughter has been grabbing a breakfast eggnog for her quick energy source as she rushes out the door for her early morning job. It’s such a quick and easy eggnog to make. French Vanilla, A Basic Eggnog Recipe

2 level tablespoons French Vanilla gelatin 2 free range eggs 2 cups grassfed milk

Place all ingredients into blender and blend until smooth, about 20 seconds.

Makes 2 servings. “Delicious,” says my daughter!

Root Beer Eggnog

After creating and preparing (read experimenting) with this root beer concoction, I brought a sample cup to my wife. She tasted it and looked at me gravely. “Do you want me to be honest?” she queried. “Yes,” I replied, holding my breath and preparing for the worst. “It’s very good!” she replied as she broke into a grin. “I like it!”

Ingredients:

2 eggs, preferably from pastured hens 2 cups half-and-half 2 cups milk, hopefully grassfed milk 2 Tablespoons sugar 2 Tablespoons root beer flavoring

Procedure:

Mix all ingredients together in blender. Blend together at high speed for 30 or 40 seconds or until frothy. Drink immediately or chill to serve later.

My daughter, on the other hand, is no fan of root beer. So do you think she liked root beer eggnog? No way! “Don’t like it, Dad!” she said after tasting. “It leaves a terrible taste in my mouth.” What could I expect from someone who doesn’t like root beer?

So there you have it. Root beer eggnog is controversial. Let only the brave try a root beer eggnog recipe! Non-alcoholic Zabaglione

4 eggs

2 Tablespoons honey

Method

1. Place the eggs and honey in a milk saucepan. 2. Whisk the mixture over a low heat until it is frothy and warmed right through.

Zabaglione With Marsala

Zabaglione (pronounced tsah-bahl-YOH-nay), also called sabayon and marsala egg custard, is a very simple Italian dessert made with egg yolks, sugar and marsala wine, and served warm. There are a number of variations, such as a frozen version (see below), and one with whipped egg whites added to lighten the dish.

There is no completely reliable evidence, but zabaglione is thought to have originated in the 16th Century, either in Florence at the court of the Medici, or in Venice. Though it is similar to custard, it is officially a 'caudle', a sauce which is used as a custard to fill pies and tarts. Before the 16th Century, it was a drink made with ale or wine and thickened with egg yolks.

Zabaglione is hard to define because it can be used for so many different things. On its own it's a light, but incredibly rich and delicious dessert. Combined with fruit it can make a delicious summer dish. It can even be used as a substitute for cream and served with pies and tarts, though it is so sweet and rich that it is best served with something that is sufficiently strongly-flavored not to be overpowered.

Further Notes about Zabaglione

From Wikipedia, the free encyclopedia

Zabaione (written also Zabajone, or Zabaglione), is an Italian dessert made with egg yolks, sugar, a sweet liquor (usually Marsala wine), and sometimes one of cream, mascarpone, or whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs and is sometimes also spelled sabayon, while its real Italian name is zabaione (or zabajone, which is an archaic form). It is also popular in Argentina, where it is known as sambayón. In Colombia, it's known as sabajón. In Venezuela, a related egg-based dessert drink is called ponche de crema.

Preparation

The origin of zabaglione is not certain. It might have originated in Venice when this city ruled the Adriatic. Originally, sweet Cyprus wine was used, but with the retreat of the Venetian Republic, Marsala wine began to be used instead. Another change in the recipe is the use of sugar instead of honey, the original ingredient.

Classical zabaglione uses raw egg yolks, but today many may prefer to prepare it in a bain-marie. However, it is often recommended to use a simple double boiler with a heat resistant bowl suspended above the water and to barely simmer to avoid scrambling the eggs. Beaten egg white is also widely replaced by whipped cream. Occasionally, the wine is omitted when the dish is served to children or nondrinkers. Pumpkin Eggnog Recipe Gives an Exotic Thanksgiving Treat

My wonderful wife, Kari, surprised me on Thanksgiving Day. She had just finished preparing Thanksgiving dinner for the family. “I think this would make wonderful eggnog, “she said. This surprised me because she’s usually not a fan of eggnogs.

I looked at the mixture in her hands. It was a gallon jar filled with a half-and-half mixture of milk and pureed pumpkin. It looked enticing to someone who is a genuine eggnog lover. “I’ll need to add some eggs, sweetener, and spices, ”I thought out loud. Immediately I went right to work and here’s the eggnog recipe I came up with.

Ingredients:

2 cups peeled pumpkin meat, cooked 2 cups milk, grassfed preferred 2 eggs, free-range preferred 2 heaping Tablespoons sugar

Place all ingredients into blender. Blend on ever-increasing speeds until pumpkin is completely pureed. Pour into individual cups. Heat in microwave for about 25 seconds apiece. (Be sure to use microwaveable cups.) Remove from microwave and sprinkle pumpkin spice on top for flavoring. If you don’t have pumpkin spice, use cinnamon, nutmeg and allspice. Serve immediately.

Pumpkin eggnog is a seasonal delight for the autumn season. You might call it a Thanksgiving eggnog. It’s exotic and a sure attention grabber. You’ll probably never find it served in a restaurant or discover it on a supermarket shelf. Yet it’s easy to make at home and a satisfying table or fireside delight.

Our teenage daughter tasted pumpkin eggnog and complimented, “It’s frothy and good. It’s like a smoothie but you get the nutrients of eggs. Thank you! Thank you!” Eggnog Pudding Recipe Will Cheer You Up!

This eggnog pudding recipe is a genuine comfort food. Nothing soothes better on a cold or lonely winter evening. It’s (almost) guaranteed to cheer you up. Or choose this same recipe for a breakfast eggnog for a “feel good” send-off for the morning’s work or school. This works for either the drink or the thickened pudding.

Ingredients:

6 eggs, preferably from free-range hens 6 cups milk, preferably from grassfed cows 6 Tablespoons sugar 4 Tablespoons flour Dash of cinnamon and nutmeg

Procedure:

Combine the first four eggnog ingredients into blender. Blend for 60 seconds or so until all ingredients are well mixed.

Pour eggnog ingredients into saucepan and heat gently until mixture thickens.

(Note: If you remove pan from heat when eggnog ingredients just begin to thicken, you will have a delightful eggnog to drink. If you allow mixture to thicken more, you will have a delightful pudding to spoon.)

Allow mixture to thicken to desired density. Spoon into cups. Serve with dash of cinnamon or nutmeg or both. Enough for about 12 people.

Believe it or not, I‘ve seen several eggnog pudding recipes that contain no eggs! And so many so-called eggnog pudding recipes contain vanilla pudding as the main ingredient. Not this eggnog recipe. No way. This is the real McCoy and it’s got the comfort effect to prove it. As we say, “The proof is in the pudding!” Give Pizazz to Your Party with Non-alcoholic Eggnog Recipes

Most people love a good party. These non-alcoholic eggnog recipes add zest to any gathering. Whether it's a holiday celebration, family gathering, birthday party, or you want a special family time, an eggnog drink can make the difference between "bland" and "special". Some may prefer to add alcohol to their drink. You won't need to, however, with these non-alcoholic egg nog drink recipes. The Orange Eggnog Float Recipe will be popular with any crowd.

Orange Eggnog Float

Ingredients:

2 pastured poultry eggs (If you can't find pastured poultry eggs, use the regular kind from the supermarket. They won't be quite so healthy or colorful, but they're still good.) 3 Tablespoons sugar 3 cups frozen orange juice 1/4 cup lemon juice 1/2 quart vanilla ice cream 1/2 quart ginger ale

Directions:

Mix and chill 3 cups frozen orange juice. Chill the ginger ale.

Beat the pastured poultry eggs and add sugar; mix well. Stir in the orange and lemon juice. Place in a punch bowl small spoonfuls of ice cream. Gently pour the ginger ale into the bowl. Add the orange juice, lemon juice, egg and sugar mixture, pouring slowly. Gently stir. Can be served immediately to about 15-20 people.

S-c-r-u-m-p-t-i-o-u-s eggnog

This is one s-c-r-u-m-p-t-i-o-u-s non-alcoholic eggnog recipe! I'm warning you, though, you may not have a mixing bowl large enough. As you beat the eggnog recipe, it rises like the dawn. I had to stop the beaters as it began to overflow the bowl. Better cut the recipe in half if you have a normal size mixing bowl.

Ingredients:

15 grassfed eggs 4 cups sugar 1 Tablespoon nutmeg 1 Tablespoon cinnamon 1 teaspoon ground cloves 1 quart whipped cream 1 quart milk, preferably grassfed

Procedure:

Whip the sugar, grassfed eggs and milk together on high speed for about 15 minutes. Heat slowly to 140 degrees (no more) on stove, stirring constantly. Cool and add spices and whipped cream. Beat together until foamy. Serve right away.

If you don't heat slowly or if you heat too high, you may get a slight burnt taste. I did on my first try. Amazingly, it was still delicious. Learn from my miscues and you've got a sure winner. Christmas Eggnog

Prepare An Easy Christmas Eggnog Without The Hassle

Hassle-Free Christmas Eggnog Adds Punch to Any Party

Looking for that perfect Christmas eggnog recipe? This eggnog punch will add just what you want — punch to your party! In addition, with this easy eggnog, you can take a break from holiday pressures—it’s that quick. Here’s the eggnog drink that will delight your family and friends.

Christmas Eggnog Punch

Ingredients:

3 eggs, hopefully from free-range hens 3 cups half and half cream 3 tablespoons sugar 1-pint vanilla ice cream 1-quart 7-up Procedure:

Remove ice cream from freezer to soften. Combine eggs, half-and-half, and sugar in blender or mixer. Blend thoroughly. Pour into large punch bowl. Add softened ice cream. Slowly add 7-Up.

Serves between 16 and 20. Why I Wrote "Eggnog—Not Just For Christmas Anymore!"

I wrote it for fun. I enjoy eggnogs and have one for breakfast several mornings each week. Some of our kids have grown up, left home, and I've noticed they have developed the healthy "eggnog habit" too.

After I got to preparing eggnog regularly, I started experimenting with original recipes. That was more fun. Drinking eggnog was fun too. And so I started putting some of the recipes on my website at www.grassfedrecipes.com, a site that extols the virtues of grassfed meat, milk and eggs. Then I started making money with google ads on my site. That was even more fun! So one thing led to another and voila!--this eBook was hatched!

By the way, I’m not a promoter of websites, but my wife owns one of the top !% of all sites on the web. She can tell you how to build a website from scratch, even if you aren’t a computer wizard. Kari suggested I start a website. When I began, I didn’t even know how to copy and paste! (My little daughter showed me how.) If I can build a successful website, anybody can. If you've ever yearned for a website or a business of your own, contact Kari at www.karipearls.com.

Another reason I wrote the eBook is ‘cuz eggnog is so healthful. Eggnog is so tasty and so quickly made, it’s almost a shame not to get off to a good start on the day. I wanted to help as many people as I could to get healthy and stay that way. I promote eggnogs year ‘round for breakfast and snacks. They’re delicious! (I know you know that already!) I want everyone to be able to enjoy what I enjoy and reap the benefits. Why should anyone, especially children, skip breakfast when they could enjoy a high-protein meal in 5 minutes or less?

I’m not a fanatic (at least I don’t think so!). Many good people suffer from hypertension, diabetes, weight problems, depression--you name it. Think for a moment with me. You know that an enjoyable meal or snack of eggs and milk can make a person feel a whole lot better. Would you help someone in need if you could? Could you spread the word with me? If you enjoy eggnogs, hook people up with "Eggnog—Not Just For Christmas Anymore!" They’ll thank you, and just possibly, it could make a whole lot of difference in their lives. And that's no yolk!

copyright 2009 GrassfedRecipess.com