This is a wonderful holiday treat, it’s great hot or cold, with Brandy or without.  Enjoy!

Eggnog  the Custard base

• 3 Whole eggs plus 1 yoke.  Best from local free range hens, pastured, non-GMO fed and no antibiotics or pesticides.
• 1/3 cup organic raw Agave Nectar.
•  2/3 cup cream, best organic raw or only pasteurized fresh cream from grass-fed cows.
• 1/8 teaspoon of unrefined sea salt

 Beat eggs to blended,    add in 1/3 cup Agave Nectar,  2/3 cup cream and salt.

The cooking base

• 1/3 cup cream, best organic raw or only pasteurized fresh cream, from grass-fed cows.
• 2 cups whole milk, best organic raw or only pasteurized fresh from grass-fed cows.

 Heat 1/3 cup cream and 2 cups whole milk on medium high heat.   When the milk cream mixture starts to bubble,

 scoop in the egg, cream and agave mixture a little at a time.

  Whisk while adding.   keep cooking and whisking 5-8 minutes, until the mixture thickens enough to hold onto the back of a spoon. Remove from heat and cool.

Strain and press thru a fine mesh or cheese cloth.  Chill mixture 

The cream

• 1/2 cup cream, best organic raw or only pasteurized fresh cream, from grass-fed cows.
• 1/2 teaspoon raw Agave Nectar
• 1/8 teaspoon vanilla extract
• pinch of nutmeg

Optional addition brandy.

Whip 1/2 cup of cream to soft peeks adding Agave and vanilla.  Fold half of the whipped cream into mixture.  Spoon into 4-5 individual glasses.  Optional addition 1 tablespoon of brandy each.  Top with a spoonful each of the whip cream, and dust with fresh grated nutmeg.  

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