Milk Kefir Eggnog
Milk Kefir Eggnog
I hunted the internet for a milk kefir eggnog recipe and couldn’t find one that was much more than adding a bit of kefir to homemade eggnog. I wanted a milk kefir that was flavored as an eggnog during the second ferment – so I came up with my own recipe.
I’m so glad I did, it turned out fantastic! The eggnog they sell at the store is way too sweet for me, and most brands contain corn syrup and unhealthy preservatives.
This milk kefir eggnog is thick and rich, just sweet enough, and full of probiotics.
I am already working on batch #2 – it’s delicious!
Milk Kefir Eggnog Recipe
4 cups finished milk kefir (grains removed)
1/2 tsp. fresh grated ginger
1.5 tsp. vanilla extract
2″ cinnamon stick
1/8 tsp. ground cloves
1/8 tsp. allspice
3 cardamom pods
3/4 cup 18% cream
1/4 cup + 1 tbsp. raw honey (I used Nechako Honey)
Whisk to incorporate the honey and cover with a lid.
Ferment at room temperature for 24 – 48 hours (to taste – I waited 48 hours for the full probiotic benefits)
Strain to remove whole spices.
Separate 3 eggs. Whisk yolks until light and frothy.
Measure 1 cup of kefir mixture into a saucepan.
Add 1/8 tsp. nutmeg.
Heat slowly on medium-low heat, whisking continually.
When kefir is steaming (NOT boiling), add half of warmed kefir to egg yolks while quickly whisking yolks to prevent lumps.
Pour mixture back into the pot while whisking quickly.
Continue cooking at medium-low heat and whisking continually for about 15 minutes to produce a custard and to cook the eggs.
It will thicken up enough to coat the back of a spoon, or you can check for doneness by temperature; the eggs are cooked when the mixture reaches 160 degrees.
Remove from heat and allow custard to cool.
If you have any lumps, you can strain through a fine mesh sieve.
Add custard into remaining milk kefir eggnog mixture, whisk to incorporate, and chill in the fridge at least 2 hours before serving.
Serve as is or add rum, bourbon, rye whiskey, brandy, Kahlua, or Grand Marnier.
Sprinkle with a dash of nutmeg to garnish.
It is hard to wait for this to finish fermenting because once you put the vanilla and spices in the milk kefir, the aroma is incredible. Have you ever tried a milk kefir eggnog?