You can buy something called Egg Nog in the grocery store around Christmastime. If that’s you’re only exposure to egg nog, well, you’ve never tasted egg nog. You’ve tasted a milk product consisting of a mixture of at least 3.25 percent butterfat, at least 0.5 percent egg yolk solids, sweetener, and flavoring.

Flavoring.

Listen: I live on a farm where we produce a lot of eggs. And we also produce something called milk, which you can sort of purchase in the grocery store in a homogenized, pasteurized state. You might not know this, but the flavor of eggs and milk changes throughout the year depending on the sweetness of the grass. Of course, if the chickens and cows producing your eggs and milk never eat grass…

Real egg nog is made from milk, cream, raw eggs and sugar. It doesn’t hurt to add a little nutmeg. And people usually add some kind of alcohol because, let’s face it, everything is better with a little sauce. And it’s a FACT that both milk and eggs taste the best in the Spring. That’s when the new grass is the sweetest and also happens to be when my people in New Hampshire have just finished making the maple syrup.

11953260_10206201049918742_5737515689295885503_nWhat I’m telling you is that I make the best egg nog in the world. It ain’t bragging if it’s true. And even if you don’t have access to all of my farm-fresh ingredients, it would still taste pretty darned good with the stuff you can get at the grocery store. But if you tried mine, you would never be able to go back to the stuff in the carton at Safeway.

Why am I bothering to tell you all this? Because my egg nog recipe is going to be in the new Apocalypse Weird cookbook, The Last Meal. Ayuh, you can get that recipe and a bunch of others from the likes of Michael Bunker, Nick Cole, and Forbes West (though I would highly recommend not consuming anything involving Forbes West) by purchasing this little book. Check it out.

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