Cooked vs. Raw
It has been many years since I tried making this wonderful beverage homemade and the last time I did it was raw. I used fresh farm chicken eggs from a friend’s farm, regular 1% milk and heavy cream. It turned out awesome and no one got sick! Of course raw is best as you know natural as best as I can is what I desire, but not always easy to get. If you can know your source for the eggs, the risk is lowered significantly.
“The salmonella risk is increased when hens are raised in unsanitary conditions, which is extremely rare for small organic farms where the chickens are raised in clean, spacious coops, have access to sunlight, and forage for their natural food. Conventional eggs, making up the vast majority of eggs in typical grocery stores, have an increased risk for salmonella, which is why I advise against eating conventional eggs raw. One study by the British government found that 23 percent of farms with caged hens tested positive for salmonella, compared to just over 4 percent in organic flocks and 6.5 percent in free-range flocks.”
Because of an illness in our home
Recently our son who had a. liver transplant when he was 20 months old, (he is now 24), from his dad, is undergoing some issues. We are hopeful the liver will function healthily as ever but the doctors are predicting he will need another transplant in 2020. With this going on during the holiday time, I decided to use the cooked recipe which is awesome and of course very safe. I don’t have to worry about any further sickness. I also could add less salt as he is on a low sodium diet. (it doesn’t have much in it but less is best)
It really is amazing and super creamy!
1. In a mixing bowl, whisk together 1 cup sugar, spices, and 1/2 tsp salt.
2. Add eggs one at a time whisking well until homogeneous.
3. Pour 3 cups of milk into Dutch oven and heat on medium.
4. Pour egg mixture into the milk and continue whisking.
5. Continuously whisk while it heats up. Using a food grade thermometer heat to 150-160 degrees Fahrenheit. If you don’t have a thermometer, heat the mixture until you start to see a little steam, then give it another minute. It will become thicker and smoother as you are whisking.
6. Remove from heat as soon as you reach the right temperature. Add 1 cup of cream and vanilla. Stir well.
7. Pour into a gallon mason jar, cover and refriderate for 8 hours or overnight.
8. When ready to serve, pour into cups, mason jars, or like we have eggnog mugs! Garnish with fresh nutmeg.
Fresh homemade vanilla: Fill a pint-size mason jar with brandy any brand. Take 2 vanilla beans (Mexico source is best), scrap the inside into a mason jar along with the beans. Cap it tight, place in a cool, dark place remembering to shake daily for 4-6 weeks. Take beans out and you have yourself the best vanilla extract ever!
Comment below…love to hear what you think!
Love deeper, talk sweeter,