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.