I gave my husband a sample of this Douglas fir infused eggnog. He drank it with the hearty gusto of child that just found a forbidden treat. The purpose of the rest of this post is basically moot. Douglas fir infused eggnog is the BEST eggnog ever.
Okay, Google, you got that? BEST. EGGNOG. EVER.
I have an embarrassingly soft spot in my heart for super traditional holiday fare. I am a sucker for all the old fashioned-y trappings of the Yuletide. If my Christmas feast was ripped right out of the pages of Charles Dickens A Christmas Carol, I would be delighted. But strangely, eggnog was never really a tradition growing up, so it wasn’t until I met my now husband that it became a holiday staple in my home.
But, hang on to your hat, because I am going to blow you away.
I had never ever made it.
But this Douglas fir infused eggnog is so darn good that I will never NOT make it again.
It is no secret that Douglas fir is one of my favorite plants to work with. From an herbal medicine standpoint it is full of vitamin C and has an affinity for the respiratory system. The needles produce a lovely balsamic flavor that I have enjoyed in this tea and these amazing shortbread cookies. I have even used spring growth tips for a makeshift foraged pesto to slather on fresh caught rainbow trout. There is nothing the mighty Doug fir cannot do. My husband asked me what I was going to do with fir needles this winter – as there seems to be a standing seasonal expectation for new Douglas fir recipes around here… Thus the most seasonal of beverages got a forage-y spin.
Douglas Fir Infused Eggnog Recipe
This Douglas fir infused eggnog is frothy, lightly spiced, and delightfully balsamic. The needles infuse the characteristic fir flavor without overpowering the eggnog with greenery. Whipped egg whites thicken the eggnog, while also giving it a lighter texture. While eggnog is traditionally spiked with bourbon and/or rum for a more “mature” beverage, this Douglas fir infused eggnog is a family friendly version of the more, ahem, festive kind. Spike liberally and accordingly, if so desired. I am not judging.
This Douglas fir infused eggnog is our new tradition from this year forward. Perhaps you’ll make it a tradition too!
- 4 cups whole milk
- 4 eggs, yokes and whites separated
- 1/3 cup Douglas fir needles, cleaned and chopped
- 1/3 cup organic sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fresh grated nutmeg
- OPTIONAL: rum or bourbon to preference
- In a small saucepan over medium low heat, bring milk and fir needles to low simmer. DO not boil. Simmer over low heat for 20-30 minutes.
- Meanwhile combine egg yolks, sugar and the spices. Whisk until light yellow and thick.
- Pour milk/needle infusion through a fine mesh sieve; discard needles. SLOWLY whisk hot milk infusion into the yolk/sugar mixture.
- Return mixture to a small saucepan, by first pouring it through a fine mesh sieve. Over low heat, return to a simmer and cook until mixture thickens slightly and begins to coat the back of spoon, about 5 minutes. Remove from heat and chill completely.
- Before serving whip egg whites to stick peaks. Gently fold whites into the eggnog. Add alcohol at this time if desired according to your person tastes. Ladle into glass and serve. Consume within 2 hours.