In holiday conversations there is often no middle ground when the topic is Eggnog. Love it or hate it, Eggnog is one of the most popular December beverages, and, as a recipe ingredient, it imparts creamy, rich flavor to quick breads, waffles and pancakes, sauces, and cookies. If a recipe calls for milk, eggnog can serve as a seasonal substitute when the flavor profile fits.
December is National Eggnog Month, a 31-day salute to one of the most versatile uses for fluid milk. There are about 125,000 dairy cows in Florida that collectively produce about 300 million gallons of milk a year. So, our farmers are in the thick of the Eggnog excitement so to speak.
Supermarkets and specialty stores are stocking a variety of flavored Eggnogs this season. From pumpkin pie spice to peppermint, there are a variety of options to try. In addition, home cooks can infuse plain Eggnog to create personalized palate pleasing beverages.
But it all starts with nutritious, healthful Florida milk. Traditional recipes call for raw eggs, but today we are sharing a recipe that cooks the eggs. Eggnog fortified with alcohol is also a time-honored tradition. While bourbon, sherry, and Madeira are popular choices, rum-laced Eggnogs are a popular choice in Florida and the Caribbean.
If holiday travels take Eggnog fans outside the United States, look for Rompope in Mexico, or Coquito in Puerto Rico.
However, you like your Eggnog, Cheers from our farms to your homes!
Recipe written and created by Heather McPherson.
Rice, soy and almond drinks are popular alternatives to traditional cow's milk that can be found in the dairy section of your grocery store but are not real milk or nutritionally equivalent to milk.
The term organic milk refers to the farm management practices, not to the milk itself. Strict government standards ensure that both organic and conventional milk are wholesome, safe, and nutritious.Learn More