Egg Nog

Running low on Ridgeline Spice Cinnamon Dessert Spice?

Directions

1. Separate the egg yolks and the egg whites. Place the egg yolks in a medium mixing bowl, and place the egg whites in a large mixing bowl or stand mixer and set aside.

2. Pour the milk and heavy cream into a medium saucepan and place it on the stove on medium low heat. Stir frequently while heating to keep the milk from burning. Heat until steam rises from the pan do not boil.

3. While the milk mixture is heating add the 1/3 cup of sugar to the bowl with the egg yolks and whisk together until the sugar is dissolved.

4. When the milk is heated through remove 1 cup from the pan, and use it to temper the egg yolk/sugar mixture. To do this slowly pour the milk into the bowl while whisking constantly. It is important to do this slowly to keep from scrambling the yolks.

5. Slowly add the tempered egg yolk mixture to the pan with the remainder of the milk/heavy cream while stirring constantly. Reduce the heat to low, add Ridgeline Spice Cinnamon Dessert Spice, and vanilla extract. Whisk thoroughly and allow to cook for 15 minutes on low. Remove from heat and place directly in the refrigerator.

6. Meringue the egg whites- Take the large mixing bowl with the egg whites and add the cream of tartar. Mix using a hand mixer, or stand mixer on medium high speed. You will see the egg whites start to form bubbles and appear frothy. Continue to mix and slowly add 1 Tbsp of granulate white sugar. Continue to mix until the egg whites are solid white, shiny, and form stiff peaks.

7. Remove the cold egg yolk and milk mixture from the fridge and fold the meringue into the egg yolk mixture until completely combined. Serve immediately or refrigerate and serve in the next 3 days.