Eggnog is a holiday classic that has been enjoyed for centuries. But have you ever thought about giving it a modern twist? Introducing Frozen Olive Oil Eggnog – a unique and delicious take on the traditional drink that will become a new holiday favorite in your home.
Olive oil may not be the first ingredient that comes to mind when making eggnog, but it adds a rich and fruity flavor that takes this drink to the next level. And when it’s frozen and blended into a creamy, smooth consistency, it’s like a holiday party in a glass.
To make Frozen Olive Oil Eggnog, you’ll need:
- 1 cup cream
- 3 cups milk
- 4 egg yolks
- 1/2 cup Graza Drizzle olive oil
- 1/2 cup white sugar
- 1 tsp nutmeg
- 1 tsp vanilla extract
- Sherry or Aged Spirit (optional)
*note* for 1 batch add 6 oz of your favorite, aged rum, brandy, añejo tequila or bourbon. Our absolute favorite is a bit of amontillado sherry for a very nutty, delicious, and session-able nog!
To start, combine the cream and milk in a saucepan and heat over medium low heat until the mixture comes to a simmer. In a separate bowl, whisk the egg yolks while adding olive oil a few drops at a time. Once the oil has emulsified, begin slowly streaming in the remaining olive oil. Add the sugar and combine well until the mixture forms a thick, aioli-like consistency.
*note* using a high-quality olive oil is HIGHLY recommended for this recipe. We use an absolutely delicious finishing oil by ‘Graza’.
Slowly spoon in a small amount of the steamed milk mixture into the egg yolk mixture, stirring constantly to temper the eggs. Once tempered, pour the remaining diary into the tempered egg yolk mixture, stirring constantly.
Once the mixture has cooled slightly, add in the nutmeg and vanilla extract. Transfer the eggnog to a container and place it in the freezer to chill overnight (Or chill in the fridge for the non-frozen version).
When ready to serve, place the frozen eggnog into a blender along with a splash of either milk or your favorite booze. Blend until smooth and pour into your fanciest 8oz glass. Garnish with a drizzle of high-quality extra virgin olive oil and fresh grated nutmeg.
This Frozen Olive Oil Eggnog recipe yields approximately 40oz of eggnog, without the added booze. It can easily be halved or quartered for smaller servings, but trust us – you’ll want to make the full batch. So why wait? Give this recipe a try and elevate your holiday eggnog game to new heights.
Frozen Olive Oil Eggnog
It drinks a lot like a frozen piña colada but tastes like eggnog with a grassy/fruity twist.
Ingredients
- - 1 cup cream
- - 3 cups milk
- - 4 egg yolks
- - 1/2 cup high quality olive oil
- - 1/2 cup white sugar
- - 1 tsp nutmeg
- - 1 tsp vanilla extract
- - Sherry or Aged Spirit (optional)
Instructions
1. In a saucepan over low heat, combine the cream and milk. Allow to simmer and reduce slightly, stirring occasionally (about 10 minutes or temp to 170-200F).
2. In a separate bowl, whisk the egg yolks while adding olive oil a few drops at a time. Once the oil has emulsified begin slowly streaming in the remaining olive oil. Add the sugar and combine well until the mixture forms a thick, aioli-like consistency.
3. Slowly spoon in a small amount of the steamed milk mixture into the egg yolk mixture, stirring constantly to temper the eggs.
4. Once tempered, pour the remaining diary into the tempered egg yolk mixture, stirring constantly.
5. Once the mixture has cooled slightly, add in the nutmeg and vanilla extract.
6. Transfer the eggnog to a container and place it in the freezer to chill overnight (Or chill in the fridge for the non-frozen version)
7. When ready to serve, place the frozen eggnog into a blender along with a splash of either milk or your favorite booze. Blend until smooth.
8. Pour into your fanciest 8oz glass. Garnish with drizzle of EVOO and fresh grated nutmeg.