From the kitchen
Camel Milk Eggnog, Spiced and Silky
A silky, gently spiced eggnog where camel milk keeps the traditionally heavy holiday drink feeling lighter without losing its signature richness.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 3 cups Camel Milk
- 6 Large Egg Yolks
- 1/2 cup Granulated Sugar
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- 1/2 cup Heavy Cream, whipped, for serving
Method
- Whisk the egg yolks and sugar together in a heatproof bowl until pale and slightly thickened.
- Warm the camel milk gently in a saucepan over low heat with the nutmeg and cinnamon, without letting it boil.
- Slowly ladle the warm camel milk into the egg mixture, whisking constantly to temper the eggs without scrambling them.
- Return the combined mixture to low heat and stir constantly for 3-4 minutes until it thickens slightly and coats the back of a spoon.
- Remove from heat, stir in the vanilla, and chill for at least 2 hours. Serve topped with a dollop of whipped cream and a dusting of nutmeg.
Kitchen note
Tempering the eggs slowly with the warm milk, rather than pouring it in all at once, is the single most important step to avoid a scrambled, grainy eggnog.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.