Linda's eggnog, made from the pantry all year

A customer named Linda wrote in the other day, and her note stuck with me. She'd worked out a way to make eggnog any month of the year without the usual fuss, using our Powdered Vitamin Eggs. Turns out those eggs are good for more than scrambles and baking.

Here's what she said:

"I'll be making this all year long 'cause it is so easy with powdered eggs!"

Most people only make eggnog around the holidays, and I understand why. Tempering raw eggs, watching for curdling, the mess. Linda skipped all of that. The powdered eggs go in without any of the tempering, and they carry 40 essential nutrients into a drink that usually gives you none. December or July, this is her recipe for a rich, smooth eggnog.

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Linda's vitamin-packed eggnog

Prep time is about 10 minutes, cook time about 3 minutes, and you'll get roughly 6 cups.

Ingredients

• 4 cups whole milk, split up: 1 cup for blending, 3 cups for the pan.
  • Linda's note: "Use what you want but the results will be better with whole milk."

  • She told me she wants to try this next with our Powdered Vitamin Milk, which would make the whole thing shelf-stable.

• ¼ cup Nutrient Survival Powdered Vitamin Egg.

• ⅓ cup plus 4 tablespoons granulated sugar, split up.

• 2 cups heavy whipping cream.

• 2 teaspoons vanilla extract.

Instructions

1. Make the egg base. In a blender, put 1 cup of the milk and the ¼ cup Powdered Vitamin Egg. Blend until it's completely smooth, about a minute.

• Linda's tip: "Make sure there are no lumps."

2. Warm the milk. Pour the blended egg mixture into a saucepan, add the remaining 3 cups of milk, and turn the heat to very low.

• Linda's tip: "Too high of heat will scorch your milk resulting in a burnt taste. Patience, grasshopper."

3. Dissolve the sugar. Stir the whole time until it's well blended. That shouldn't take more than 3 minutes. Add the ⅓ cup of sugar and stir until it's completely dissolved, then turn off the heat.

4. Whip the cream. In a clean blender, or with a mixer, put the heavy whipping cream and the remaining 4 tablespoons of sugar. Blend about 2 minutes, until you have whipped cream.

5. Put it together. Stir the whipped cream into the saucepan with the milk base until well blended. Stir in the vanilla extract.

Pour it into a container and refrigerate. Give it a good shake before you serve it.

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Make it yours

This one takes to changes easily. As Linda puts it, "From here you have several options. I choose the options as I consume."

• A dash of nutmeg in the glass, the classic way.

• A sprinkle of cinnamon.

• A splash of rum, whiskey, or brandy if you're so inclined.

Why it works

Linda got three things right here. She took a survival staple and made it into a comfort food. She left out the cracking, the shells, the separating of yolks. And every glass carries vitamins A, D, E, K, and minerals you won't find in store-bought nog.

Thanks to Linda for sending it over. If you've made something with our products, send it our way. We'd like to feature you.

You can stock up on Powdered Vitamin Eggs and make this any month you like.