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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.

Ingredients

  • 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

Instructions

  • 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.