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California Farm Eggnog Liqueur and Eggnog Muffins
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A picture of California Farm Eggnog Liqueur and Eggnog Muffins.

California Farm Eggnog Liqueur and Eggnog Muffins

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Family tradition for after Easter dinner: beaten fresh farm egg yokes with vanilla and sugar, simmered in a bain marie double boiler, high proof alcohol added, preserved for a year in quart mason jars. A creamy mild after dinner drink, 50 to 60 proof, ( 25% to 30% alcohol) topped with whipped cream. Fresh for weeks in the fridge after jars are opened. Mix any leftovers with equal amount all-purpose flour, one fresh egg, tsp baking powder and bake breakfast muffins, one hour at 350F degrees.

Family tradition for after Easter dinner: beaten fresh farm egg yokes with vanilla and sugar, simmered in a bain marie double boiler, high proof alcohol added, preserved for a year in quart mason jars. A creamy mild after dinner drink, 50 to 60 proof, ( 25% to 30% alcohol) topped with whipped cream. Fresh for weeks in the fridge after jars are opened. Mix any leftovers with equal amount all-purpose flour, one fresh egg, tsp baking powder and bake breakfast muffins, one hour at 350F degrees.

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California Farm Eggnog Liqueur and Eggnog Muffins

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Family tradition for after Easter dinner: beaten fresh farm egg yokes with vanilla and sugar, simmered in a bain marie double boiler, high proof alcohol added, preserved for a year in quart mason jars. A creamy mild after dinner drink, 50 to 60 proof, ( 25% to 30% alcohol) topped with whipped cream. Fresh for weeks in the fridge after jars are opened. Mix any leftovers with equal amount all-purpose flour, one fresh egg, tsp baking powder and bake breakfast muffins, one hour at 350F degrees.

Family tradition for after Easter dinner: beaten fresh farm egg yokes with vanilla and sugar, simmered in a bain marie double boiler, high proof alcohol added, preserved for a year in quart mason jars. A creamy mild after dinner drink, 50 to 60 proof, ( 25% to 30% alcohol) topped with whipped cream. Fresh for weeks in the fridge after jars are opened. Mix any leftovers with equal amount all-purpose flour, one fresh egg, tsp baking powder and bake breakfast muffins, one hour at 350F degrees.

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Ingredients

Au bain marie: hour to heat, hour to cool.
makes 2 quarts
  1. 36 ounceslarge farm fresh egg yokes (36 chicken eggs, 18 goose eggs, the yolk of a goose egg is two ounces)
  2. Pinchseasalt
  3. 12 Tbspowdered sugar
  4. 12 dropsvanilla extract
  5. 1 quart(liter) 120 proof moonshine or 100 proof vodka
  6. Equipment: remote thermometer, pint canning jar with lid, 2 pans
  7. Cost: eggs farm free, alcohol $10, other 20 cents
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Steps

Au bain marie: hour to heat, hour to cool.
  1. 1

    Fill pan with cold water to touch the neck of two quart canning jars.
    Fold pint of egg yolks, powdered sugar and vanilla in these mason jars till smooth and creamy. Warm slowly to 170F degrees while stirring. Add pint of 100+ proof alcohol, leave no air between lid and liqueur, shake, store. The high alcohol percentage of the liqueur preserves my egg nog for a year.

    A picture of step 1 of California Farm Eggnog Liqueur and Eggnog Muffins.
    A picture of step 1 of California Farm Eggnog Liqueur and Eggnog Muffins.
  2. 2

    Once opened, keep egg nog in fridge till served. Fresh for a few months. Top each glass with whipping cream when served. Serve with long eggspoons to scrape inside of glass clean. Enjoy.

    A picture of step 2 of California Farm Eggnog Liqueur and Eggnog Muffins.
    A picture of step 2 of California Farm Eggnog Liqueur and Eggnog Muffins.
  3. 3

    Mix leftover eggnog with equal amount of cake flour, sift in slowly to avoid lumps, add beaten fresh egg, Tsp baking powder, make eggw nog muffins, bake one hour at 350F.

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Hobby Horseman
Hobby Horseman @HobbyHorseman
on April 16, 2022 23:59
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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