Homemade Egg Nog

While Charlotte recovers her strength - and to some degree her appetite - Brett and I have been busy procuring and preparing food that we hope will both tempt and nourish her and the growing twins that she is breast-feeding.

Eggs have not sounded super appealing to her lately - and knowing how important eggs are - the choline-rich yolk in particular - to brain development - Brett came up with the idea of making a non-alcoholic eggnog for Charlotte.

Not only is eggnog delicious - but it is full of good and easily assimilated nourishment.

Here is Brett's awesome, labor of love, eggnog recipe.

BRETT'S NON-ALCOHOLIC EGGNOG

6 large eggs
2 egg yolks
10 T. sugar
1/4 t. sea salt
4 c. whole raw milk
1 - 2 T. vanilla extract
1 t. grated nutmeg
1/2 c. heavy cream - opt.

1 - Whisk eggs, yolks, and sea salt in heavy sauce pan - off the heat.
2 - Stir in  milk, 1/2 c. at a time, blending well after each addition.
3 - Heat slowly over lowest possible heat until it registers 160 degrees on a thermometer.  It should be thick enough to coast the back of a spoon and this usually takes about 25 - 30 minutes.
4 - Stir in vanilla and nutmeg.
5 - Cover with plastic and refrigerate until well chilled.
6 - We use raw milk that is so full of cream that Brett often does not need to add cream  If you, however, use cream - whip it until soft peaks form and then fold it in and incorporate it gently into the egg nog.