Public recipe with member extras
Camel Milk Eggnog, Spiced and Silky
A silky, gently spiced eggnog where camel milk keeps the traditionally heavy holiday drink feeling lighter without losing its signature richness.
Holiday & Seasonal Specials · Holiday Gatherings · Festive Table Service
What you need
Ingredients
- 3 cups Camel Milk
- 6 Large Egg Yolks
- 1/2 cup Granulated Sugar
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- 1/2 cup Heavy Cream, whipped, for serving
Method
Instructions
- Whisk the egg yolks and sugar together in a heatproof bowl until pale and slightly thickened.
- Warm the camel milk gently in a saucepan over low heat with the nutmeg and cinnamon, without letting it boil.
- Slowly ladle the warm camel milk into the egg mixture, whisking constantly to temper the eggs without scrambling them.
- Return the combined mixture to low heat and stir constantly for 3-4 minutes until it thickens slightly and coats the back of a spoon.
- Remove from heat, stir in the vanilla, and chill for at least 2 hours. Serve topped with a dollop of whipped cream and a dusting of nutmeg.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
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