Infused Eggnog Recipe

It's the most wonderful time of the year! A time where we get together with friends and family for a little rest and relaxation. This year, celebrate with a winter staple...that has an infused twist, of course. This infused eggnog recipe is just what you need to take your holidays higher. 

But how did this creamy drink become so popular? Let's dig a little into the history. 

The Origins Of Eggnog 

Many believe that eggnog originates in Europe, as early as the 13th century. British medieval monks were known to drink a warm ale punch with eggs and figs called "posset," which over time, evolved into various other milk and wine drinks. 

A few centuries later, sherry became a popular ingredient to use in the eggy beverage as a nod to one's health and prosperity. It was also a sign of wealth because eggs, sherry and milk were scarce and hard to acquire. 

Before you dive into the this homemade infused eggnog recipe, let's make sure you have all the tools to make it. 

• LĒVO II Infusion Machine 
• Power Pod (add a second Power Pod for increased potency)
• Herb Block Tray (for storing your infused butter or ghee) 
• Ghee Clarified Butter 
• Herb Press (to squeeze out every last drop of your infusion) 
• Glitter & Shimmer Kit (for some added flare) 

Infused Eggnog

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Category

Drinks

Author:

LĒVO

Take your holidays higher with this classic holiday beverage with an infused twist! 

Ingredients

• 1 cup whole milk
• 1 cup heavy cream
• 6 eggs yolks
• 1/3 cup sugar

• 2 tbsp of #LEVOmade infused butter

• 1 teaspoon vanilla extract

• 2-3 fresh cinnamon sticks

• 8-10 whole cloves

• Nutmeg

• Optional: Infusion Shimmer

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Directions

1. In a bowl, whisk you egg yolks and sugar together. 

2. In a pot over medium-low heat, add cinnamon, cloves and infused butter to milk. Stir constantly for around 5 minutes. 

3. Remove the cloves and cinnamon sticks. 

4. Little by little, add hot milk to your egg mixture to start warming it up. You want to do this slowly and carefully, as to not scramble or cook your eggs. 

5. Once you've combined your milk and egg mixtures, return to the pot and heat on low. 

6. Pour your mixture into a container and allow to cool. You can refrigerate or cool in an ice bath for one hour. 

7. Once cooled, whip in your cream and vanilla. 

8. Garnish with a cinnamon stick, nutmeg, and some Infusion Shimmer for extra flare. 

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