Great recipe. Definitely a step above the store bought. I made a gingerbread version with brown sugar, molasses and ginger. It turned out great. I haven't tried it in my coffee though.
@amsohn1Ай бұрын
Thanks so much, this is how I make it ad well... I canned Raw milk this fall, and I'll be making some today with milk and cream... Have a very Merry Christmas. Blessings ❤️
@turnerfarmАй бұрын
Merry Christmas!
@sonofnothingАй бұрын
same way I make it, but I use my stand mixer. Mine comes out SUPER foamy, so i do strain it through a fine mesh. There's still a frothy head, which I do enjoy. (also, you could use the egg whites, beat them until there are stiff peaks, and then fold some into the nog right before drinking it.)
@lucythomas4077Ай бұрын
That looks lovely. And where do you get your pottery? Looks darling!
@robbtaylor883317 күн бұрын
Hello Mrs Turner. I am looking forward to trying your egg nog recipe ... different than how my mother did hers .. so looking forward to it !! And ... I wanted to join a masterclass and attempted to from a link within this video ... the link advertised 80$ yet access said $115 ... this is Jan 3 25 ... confirming this change by reaching out. Thanks a bunch Robb
@turnerfarm17 күн бұрын
Hi Rob, The Masterclass is at $115 US at this time. Not sure but you may have seen a link from our black Friday sale in December that has since expired. Hope you enjoy the eggnog!
@robbtaylor883317 күн бұрын
@@turnerfarm thank you Mrs Turner .. appreciate the quick feedback .. blessings, Robb
@lisareed9296Ай бұрын
Why are you getting it so hot after egg is incorporated? Need to?
@sonofnothingАй бұрын
should be 160F technically to cook the egg enough for salmonella, but I eat 4 raw yolks on my pancakes, and I'm fine!