Welcome to another installment of Recipe of the Week here at Maple Valley Cooperative! Winter has settled in here at our headquarters, and we are feeling the festive spirit. It’s a great time to try out one of our own recipes: Maple Eggnog. Carolyn will be giving it a go-to experience the homemade deliciousness for herself.

Eggnog can create something of a controversy: some love it, some hate it. Lucky for me, I adore eggnog. If you happen to be a fan too, this maple version adds an extra layer of sumptuous flavor as well additional nutrients and minerals thanks to our organic syrup. Let’s get started!

Maple Eggnog

• 2 tsp vanilla
• 4 cups milk
• 2 cups cream
• 5 egg yolks
• 1/2 cup Maple Valley maple syrup
• 1 1/2 tsp nutmeg (fresh grated is stronger)

1. Whisk together egg yolks and maple syrup (or blend in a blender).
2. Pour milk, cream, & nutmeg into a large saucepan, stirring constantly until the first signs of boiling.
3. Remove immediately and whisk with maple egg mixture (or pour milk/cream slowly in to a moving blender of maple egg mixture).
4. Pour all back in to pot, heating to 160 degrees Fahrenheit. Don’t let it boil!
5. Remove from heat, stir in vanilla, and chill in a bowl of ice water or refrigerate.
6. Serve with fresh grated nutmeg or cinnamon!

Assemble the ingredients and equipment. I would highly recommend using an instant-read thermometer during the boiling stage. I also highly suggest using a high powered blender to give the eggs a good, even whipping. And use our Organic Dark & Robust Maple Syrup for the deepest maple flavor possible!

All in all, this was a straightforward recipe to whip up: gather the goods, blend the eggs and maple, heat the rest of the ingredients, add the egg blend, simmer, chill, serve!

The hardest part was waiting for the nog to chill. I’m an eggnog fanatic, so the wait was a bit of toture. However, the need for chilling does mean this drink is simple to put together hours or days ahead of a holiday gathering.

Finally ready! And oh so tasty! Every year I like to try as many different varieties of eggnog as I can (I even made up a scorecard for the experience) and I must say, this maple eggnog was the most delicious nog I have ever tasted.

Want to make it EXTRA good? Whip some additional heavy cream and grate fresh nutmeg over top. Our General Manager makes hers extra special by using eight egg yokes instead of five and putting a blend of cinnamon, cloves, and extra nutmeg in the blender with the eggs and maple.

If you’ve tried this recipe out, let us know in the comments below! Or tag us in your post on Instagram or Facebook @maplevalleycooperative or with #mymaplevalley. We’d love to hear what you think of this recipe!

Want more Maple Valley recipes? Check us out on Pinterest!