Eggnog With a Twist

Eggnog With a Twist

Posted January 9, 2013 by admin


  • 4 Cups MEYENBERG Fresh Goat Milk
  • 4 Eggs
  • 1/3 cup maple sugar or cane sugar
  • 3 TBSPs vanilla rum*
  • 1/2 cup fresh or dried nutmeg
  • whip cream (optional)


Mix the eggs and sugar in sauce pan with whisk, then add milk and whisk until mixed. Put on medium-low heat and stir occasionally as it cooks. It should not boil or simmer. Keep checking temperature until it reaches 165 – 170 degrees F. Take off heat and let sit 5 minutes, then add vanilla rum and nutmeg. Serve warm. Top with whip cream and sprinkle with nugmeg (optional). Enjoy!

*To make your own vanilla rum, soak 3 beans in rum for a month. If not making your own vanilla rum, substitute 1-1/2 tbsp vanilla and 2 tbsp rum.

whole milk
cheddar cheese