Kolya’s Spiced Eggnog

A holiday classic without the hangover. And perhaps a hint of extra spice. Enjoy this virgin beverage and feel the warmth of December celebrations without the boozy burn (although feel free to add your kick of choice). The dairy-free version is just as delicious!

YIELDS: 1.5-2 L

INGREDIENTS 5 organic free-range egg yolks 4 organic free-range egg whites ⅓ - ⅔ cups natural maple syrup (to taste) 2 ½ cups organic grass-fed whole milk or dairy alternative (i.e. Earth’s Own Barista

Oat Beverage) 1 cup organic grass-fed whipping cream or heavy coconut cream 1 tsp freshly grated nutmeg ½ tsp cinnamon powder ⅛ tsp star anise powder or 3 anise stars (steeped during the heating process) ⅛ tsp cardamom powder

DIRECTIONS In a medium mixing bowl, beat egg yolks until they are a pale yellow (1-3 mins) then slowly add the maple syrup and continue mixing until dissolved. Transfer to a large saucepan and set aside. In a medium saucepan, over medium-high heat, whisk together milk, whipping cream, and spices. Stirring frequently, heat mixture to a near-boil (around 130°F). Take care not to allow the mixture to burn. Temper the hot milk into the beaten egg yolks: ladle hot milk slowly into the yolk mixture while whisking constantly. Do not allow the hot milk to cook the eggs. Heat the fully combined egg/milk mixture on low until the temperature reaches 160°F, stirring occasionally. Pour through a metal sieve to remove any foam or oversized spices and transfer into a large bowl or 1L Mason jar. Place in the fridge to chill for at least 2 hours. Once the mixture is chill, beat egg whites in a medium mixing bowl on high until fluffy. Using a spatula, fold fluffy egg whites into chilled eggnog. Enjoy immediately or place back in the fridge for an extra day to let the flavours meld.