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How to make 
Raw Butter

Creambrook Holiday Eggnog

December 16, 2021

Refreshing, sweet and nostalgic: it’s the time of year for eggnog!

I like to whip up a batch and share with friends, and serve it cold. It never lasts long around here!

It’s a wonderful addition to your holiday table this Christmas season.

Creambrook Holiday Eggnog

3 eggs

1/3 cup granulated sugar

2 cups Creambrook Farm raw heavy cream

2 cups Creambrook Farm raw milk

1/4 cup confectioner’s sugar

1/4 tsp or more nutmeg

The stars of the show: heavy cream, raw milk and eggs!

Separate egg whites from yolks. 

In a stand mixer, whisk yolks until very light. 

Add the granulated sugar and continue whisking until well blended. 

While the mixer is running, slowly add in the cream and milk.

Pour into a separate large bowl and rinse the whisk and mixer bowl.  

*Important step. Put a mesh sieve over the mixer bowl and pour the egg whites through the sieve to strain out any egg white bits that aren’t liquid. This will create a smooth texture for the eggnog.

Beat the egg whites until stiff but not dry. While mixing, add in powdered sugar and nutmeg.

Fold the egg white mixture into the milk/cream mixture.

Using a funnel, pour into a pitcher or a half gallon glass container.

And have a little helper in the kitchen with you. : )

Sprinkle with additional nutmeg and serve! Keep cold in the fridge.

Enjoy & have a merry Christmas!

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