If you’re looking for some last-minute holiday cheer, a classic egg nog is a simple easy solution – and the perfect vehicle for a well-dosed infused oil! The egg nog’s thick, creamy consistency makes it the perfect vehicle for infusions, and I love making at-home cannabis beverages because you’re able to truly dial in to your preferred dosage by shaking in your tincture of potency tested oils.
And when it comes to ensuring the dosage of your homemade tinctures and infusions, there’s nothing more essential than the tCheck Potency Testing kit, which allows you to test the potency of your infused products by connecting to an app on your phone – it’s canna-technology at its finest! If you’e still scrambling for a last-minute gift for the canna-lovers in your life, use code SmokeSipSavor25 for $25 dollars of your order!
2 cups heavy cream
2 tsp fresh-grated nutmeg, plus more for fresh garnish
3 cups whole milk
1 tablespoon vanilla extract or paste
3 eggs, room temperature
4 egg yolks, room temperature
1/3 cup sugar
1 teaspoon salt
In a large bowl, combine fresh-grated nutmeg and heavy cream. In a medium-sized saucpot, combine milk and vanilla, stirring frequently until milk is steaming.
In another bowl, vigorously beat together eggs, sugar and salt until mixture thickens and lightens; about five minutes. Add milk and whisk to combine. Pour milk-egg mixture back into the saucepot and bring over medium-low heat. Stir constantly with a wooden spoon for five minutes, then immediately strain into bowl with cream. Refrigerate until cool; at least two hours.
To serve: Add 4 oz. eggnog to a shaker tin. Add your preferred dose of tCheck-tested oil and shake over ice. Strain into a coupe and garnish with fresh-grated nutmeg.