The weather’s getting colder, and with ho-ho-ho season descending upon us, it doesn’t make sense for us to leave the comfort of our cozy homes to go for a toke-toke-toke. What’s the best option to get medicated when it’s starting to get colder? A warm mug of infused eggnog, of course!
A Brief History of Eggnog
Eggnog has long been a holiday-season staple. Going as far back as the early 13th century, it’s believed that medieval monks in Britain began the tradition.
According to some theories, these medieval monks drank “posset,” a warm mixture of punch, eggs. As the drink’s popularity grew, both the peasantry and nobility alike slowly added milk, wine, and fruit juices to it.
400 years later in the 17th century, sherry became the chief ingredient used in eggnog for its believed health benefits. Since eggs, milk and sherry were rare ingredients in Europe at the time, this version of eggnog was popular among the nobility as a status symbol!
When Britain began colonizing the “New World.” The American colonists took the British version of eggnog and made it entirely their own. The American colonists added rum from the Caribbean which was cheaper than brandy, sherry and other alcohol shipped from Britain. As well as, adding it into their ‘nog. Eggs and milk were also widely more available in the colonies, so the Americans had no problem incorporating those ingredients into the holiday drink!
Already a popular drink, eggnog was propelled to higher heights by none other than George Washington. Who created his own recipe and invited his Christmas dinner guests to try. Once it was in the White House, nothing could halt its popularity!
Why Infused Eggnog?
Many believe that eggnog has healing properties, making it a fun and festive drink to enjoy during the holiday season. What better way to elevate further than by incorporating cannabis into the mix? Infused eggnog is one of those recipes that just make sense.
Why infused egg nog? Why not?
Surprise your (consenting) adult Christmas party guests with something new and unique. Or enjoy it on your own while waiting for ol’ Saint Nick to jump down from the chimney. Whatever your reason is, you can be sure that this infused eggnog recipe is something you’ll enjoy!
How to Make Infused Eggnog
For our special infused eggnog, we’ve prepared two versions; an uncooked and cooked version. We understand that not everybody prefers eating raw eggs! Here’s how to make cooked and uncooked infused eggnog.
INGREDIENTS:
- 4 egg yolks
- 1/3 cup sugar (plus 1 tablespoon)
- 1 of pint canna milk
- 1 cup of heavy cream
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground nutmeg (freshly grated is better)
- 5 tablespoons of cannabis tincture
- 4 egg whites
- Optional touches: freshly grated nutmeg, ground cinnamon, ground cloves, cinnamon stick, 2 teaspoons of bourbon extract
INSTRUCTIONS:
- Separate 4 egg yolks from 4 egg whites. Do not let ANY yolk end up in your egg whites as doing so will prevent them from forming stiff peaks, no matter how long you beat them.
- Once the eggs are separated, add the 4 egg yolks to a large standing mixer and beat the yolks until they begin to lighten in colour.
- Next, gradually add a 1/3 cup of sugar to the beaten egg yolks, making sure to mix the yolks thoroughly until the sugar is completely dissolved.
- Then slowly add in the cannabis milk, heavy cream, bourbon extract (optional) vanilla extract, and ground nutmeg. Stir well to combine.
- Add the cannabis tincture and stir again for 1 minute to ensure the tincture has incorporated well with the eggnog.
- In a separate bowl, whisk the 4 eggs whites and 1 tablespoon of white sugar until the egg whites begin to form stiff peaks.
- Gently fold the stiff egg whites into the rest of the eggnog and mix well to combine. Refrigerate the eggnog until chilled, and then serve in glasses or mason jars, with your choice of optional garnish and enjoy!
Directions for Cooked Infused Eggnog
- Separate the 4 egg yolks from the 4 egg whites. Do not let ANY yolk end up in your egg whites as doing so will prevent them from forming stiff peaks, no matter how long you beat them.
- Once the eggs are separated, add the 4 egg yolks to a large standing mixer and beat the yolks until they begin to lighten in colour.
- Then, proceed to gradually add in 1/3 cup of sugar, making sure to mix thoroughly until the sugar is completely dissolved.
- After, in a medium-size saucepan, heat up the cannabis milk, heavy cream, and ground nutmeg. Bring the contents to a boil, making sure to stir occasionally. Remove the saucepan from the stove and allow it to stand for a few minutes.
- Next, you want to gradually temper your yolk/sugar mixture in order to add it completely into the hot milk without the eggs instantly cooking from the heat. To do this, simply add a ladle full of hot milk/cream to your yolks while stirring well to combine the two completely. The eggs should lighten in colour but still be runny. Keep repeating this until the yolk mixture is now warm in temperature, more full in volume. Add the tempered yolk mixture to your milk.
- Place your saucepan back on the stovetop, and cook the eggnog over medium heat until it reaches a temperature of 75°C.
- Once it reaches 75°C, add in 2 teaspoons of bourbon extract and 1 teaspoon of vanilla extract and stir to combine.
- Remove the saucepan from the heat and pour the eggnog into a large bowl.
- Add in the cannabis tincture and stir well to ensure the tincture has dissolved in the warm eggnog. Place the bowl of eggnog in the refrigerator to cool.
- Next, in a medium-sized bowl, beat the egg whites and 1 tablespoon of sugar with a standing mixer until stiff peaks form.
- Finally, gently fold the stiff egg whites into your chilled eggnog and stir well to combine everything. Serve in glasses or mason jars, and garnish with your choice of spice. Enjoy!