Few flavors are so uniquely specific to the winter holidays as eggnog. But making it from the ground up is a task better suited to an era when people had their own cows, chickens, an extensive cellar of spirits, and servants.
Organic Valley® dairies have the pasture-raised cows -- also chickens (they’re not just a dairy operation) -- and they make a really good eggnog. Made with certified organic milk and eggs, and fair trade sugar, vanilla and nutmeg, it’s rich and velvety without being heavy or sticky, and sweet enough to bring out the creamy flavors of the milk, vanilla and nutmeg without driving you into insulin shock.
Besides sipping it from a sturdy glass with a generous tot of bourbon, rum or brandy, Organic Valley eggnog is a wonderful ingredient in holiday recipes – there are nearly a dozen eggnog recipes at the Organic Valley website -- allowing you to enjoy it pretty much around the clock until the holidays are over.
Organic Valley® eggnog is available locally during the holidays at Berkeley Bowl and Whole Foods stores. For additional locations, check the store locator feature at Organic Valley® website.
Organic Valley® is a farmer-owned, national cooperative of family farms sustainably producing organic, non-GMO dairy products without antibiotics, synthetic hormones, or toxic pesticides. If you’re committed to organic products and sustainable agriculture, and believe that family farms have a place in American food production, look for these products at your local markets and support the people who produce them.
EGGNOG PANNA COTTA
- 3 cups Organic Valley Eggnog
- 1 cup Organic Valley Whole Milk
- 1 to 2 tablespoons organic sugar (divided)
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pure vanilla extract
- 3 tablespoons water
- 1 package (1/4 ounce, or 1 tablespoon) unflavored gelatin
- freshly-grated nutmeg (optional)
- Combine eggnog, milk, 1-tablespoon of the sugar, salt and vanilla in a medium heavy-bottomed saucepan. Cook over medium high heat, stirring occasionally, until temperature of mixture reaches 160oF, 18 to 20 minutes. Watch it! Over medium- high heat this came to 160° in just ten minutes. Use a thermometer; would be easy to scorch the eggnog.
- Meanwhile, place water in a small bowl; sprinkle gelatin over water. Let stand at least 5 minutes. Really, SPRINKLE the gelatin OVER THE WATER, or it will form clumps that won’t easily dissolve in the milk mixture.
- Remove eggnog mixture from heat; cool to 120oF, about 18 minutes longer.4. Stir in gelatin mixture until dissolved. Let stand until cooled to 90oF., 30 to 35 minutes.
- Taste mixture; add remaining 1 tablespoon sugar if needed, stirring until dissolved. Strain mixture.
- Pour strained mixture into six, 6-ounce ramekins or custard cups that are lightly oiled with grapeseed or canola oil. Place ramekins on a rimmed baking sheet. Cover loosely with plastic wrap; refrigerate until set, at least 4 hours.
- To unmold, run a knife around the edge of the ramekin; turn over onto serving plate. Sprinkle nutmeg over panna cotta if desired.
Makes 6 servings.