Subscribe to our Mailing List

Get the news right in your inbox!

Frothy Douglas Fir Infused Eggnog

devon 5 Comments

This post contains affiliate links meaning that I may make a small commission based off of your purchase at no additional cost to you.

Frothy Douglas Fir Infused Eggnog

Devon 5 Comments

Frothy, lightly spiced, and delightfully balsamic, this Douglas fir infused eggnog is a forage-y spin on this classic holiday drink!

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.

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!

Homemade Eggnog Recipe with Douglas Fir

Print Recipe
5 from 2 votes

Frothy Douglas Fir Infused Eggnog

Frothy, lightly spiced and richly balsamic, this Douglas fir infused eggnog is a forage-y spin on a holiday classic.  RECIPE CONTAINS RAW EGG WHITES. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


  • 4 cups whole milk
  • 4 eggs yolks 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 a 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 a 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 personal tastes. Ladle into a glass and serve. Consume within 2 hours.

Pin this:

Douglas Fir Eggnog Recipe



Devon is a writer and author on subjects of holistic and sustainable living. She has a degree in Complementary and Alternative Medicine from the American College of Healthcare Sciences, and her first book, The Backyard Herbal Apothecary, was published by Page Street Publishing in Spring 2019. Devon's work outside of can be seen at,,, and in the magazine The Backwoods Home. Devon's second book, The Herbalist's Healing Kitchen, will be published Fall 2019.

All posts


  • Liz Terrane December 18, 2016 at 1:38 am

    5 stars
    This is brilliant! I can’t wait to try this

    • Devon December 18, 2016 at 3:13 am

      It is time to make more around here! The stuff out of a carton will never ever do again! Thanks for stopping by the blog Liz!

  • Tailith Sky July 4, 2019 at 5:56 pm

    I love to make whole egg/frozen juice sherbet but can’t now because raw egg whites are supposed to have anti-nutrient properties. I want to make this recipe too but is it true about the anti-nutrients?

    • Amanda June 11, 2023 at 12:28 pm

      No, don’t listen to the silliness of people who want to rule the world. This stuff has been safe for millenia!

  • Stacey Borge December 16, 2021 at 8:14 pm

    Hey! I’m curious if this recipe would work with oat milk? We’re dairy intolerant in the house and I’m searching for the perfect holiday sip for around my little homestead this season!

  • Leave a Reply

    Recipe Rating

    I accept the Privacy Policy

    About Me

    About Me

    Meet the Nitty Gritty Mama, Devon!

    I am an herbalist, farmer, cook, and forager. I get my hands dirty and am not afraid to do things the "hard way". Sharing my Nitty Gritty Life with you! Read More



    Subscribe to our Mailing List

    Get the news right in your inbox!

    Popular Links


    Instagram did not return a 200.

    Follow @nittygrittymama