Nels' Recipe

A Sip Worth Waiting For, The Dry Land Way 

Written by Noelle Videon

Have you ever tasted something and instantly knew that it fell short of the potential you dreamed it could have? 

An expectation, deflated by the first sip. 

Nels, founder of Dry Land Distillers, recalls that moment vividly. As many do, prior to his first sip of eggnog he had an admiration for the festive and decadent looking drink, which was usually only present when there was a chill in the air and on special holidays lit up by twinkling lights. 

Then, he tasted it. 

Beginning with a viscous gulp from a store-bought carton as a child, he couldn't understand the allure. Into adulthood, his aversion remained. Not even the burn of cheap rum could redeem its cloyingly sweet and artificial contents.  

For Nels, food and cocktail experimentation has been a through line throughout his life. Even during his years in the corporate world, it was never dormant, remaining a personal pursuit. With a creative itch, around 15 years ago, he set himself a challenge: What would it take to perfect eggnog? How can reality and expectation exist in harmony, becoming what he always wanted the first sip to be?  

The answer he has found exists in three vital components: flavor, texture and time. These factors have helped shape what’s now become a personal tradition, making it for family, friends and coworkers. It has since inspired Dry Land’s now annual eggnog competition. And eventually fueled Dry Land to make its own Rum. 

Today, it lives on as Dry Land’s House eggnog, served every winter in our tasting room. 

“I love the experience of watching people’s reactions when they taste an eggnog that’s actually delicious,” Nels says.

Structural complexity of flavor remains paramount, leading to the eggnog's more rebellious elements. Rather than traditionally either whiskey or rum, Dry Land Distillers' first winning eggnog calls for both. The soft snap of spice from Heirloom, our flagship Whiskey, balanced by the soft sweetness of our Cane Rum was the one part of the answer to the saccharine he remembers. The notes of vanilla from both spirits complement the savory spice vanilla bean rather than overpowering it. 

Perfecting the texture of the base is something of patience and a labor of love. Foregoing a mixer, Nels found that hand whisking and folding the mixture lends to a perfect loft as to not chop the egg’s protein strands; a lightness and airiness he always imagined.

Through aging the eggnog in the fridge, both of the aforementioned only get better with time. 

A little reimagined nostalgia crafted a part of what makes Dry Land Distillers who we are today and the traditions we hope to share and carry on.

Ingredients 

• 4 Cups Longmont Dairy Whole Milk
• 1 ½ Cups Sugar Pinch Salt 8 Eggs, Separated
• 1 Savory Spice Vanilla Bean (Split Lengthwise)
• 1 – 375 ml Bottle of Dry Land Distillers Heirloom Wheat Whiskey
• ½ Cup Dry Land Distillers Cane Rum
• 2 Cups Longmont Dairy Whipping Cream Freshly Grated Nutmeg from Savory Spice

Directions

1. Pasteurize the eggs in advance. (See separate instructions.)
2. Put the Longmont Dairy milk, 1 cup sugar, and a pinch of salt into a large heavy-bottomed saucepan. Split the fresh vanilla bean lengthwise with a sharp knife. Using the knife blade, scrape the seeds from the vanilla bean into pan and add the pod. Gradually heat the milk mixture over medium heat, stirring until sugar has dissolved (usually between 7 – 10 minutes). Don’t let the milk mixture boil.
3. Separate the pasteurized eggs. (You’ll need both the egg yolks and the egg whites. Save the egg whites in a large bowl in the refrigerator for later.) Whisk the egg yolks in a medium bowl until pale yellow. Slowly whisk 2 cups of the hot milk mixture into the yolks. Gradually add the egg/milk mixture back into the remaining milk in the saucepan and cook over medium low heat, stirring constantly with a wooden spoon.
4. Cook the mixture until it has thickened, about 5 minutes. (The consistency should be that of a runny pudding.) Strain the mixture into a large bowl and let cool. (If you’re in a hurry, fill a sink with ice water and set the bowl in the ice bath.) Add the Dry Land Whiskey and Dry Land Rum, cover, and refrigerate the eggnog until fully chilled.
5. While the milk/egg mixture is cooling, whisk the egg whites in a mixing bowl until frothy. Gradually add remaining sugar, whisking constantly until stiff (but not dry) peaks form. In a separate bowl, whisk the fresh Longmont Dairy whipping cream until stiff (but not dry) peaks form. Remove the egg/milk mixture from the refrigerator and transfer it to a large mixing bowl. (You will need lots of room in the bowl). Using a rubber spatula, fold the whisked egg whites and cream into your eggnog. It should be thick and fluffy.

Serving Your Eggnog

Your prepared eggnog holds well for several hours – it can help to occasionally re-fold the mixture together with a spatula. Use a ladle to fill mugs with the eggnog and top with freshly grated nutmeg. Finally, prepare to be asked by friends and family to bring your eggnog for years to come!

How to Pasteurize Eggs

Pasteurizing eggs may be new to you, and we will walk you through it. Place your eggs in a saucepan filled with water. Turn on the heat and bring the water up to 140F. (Try to keep it below 145 degrees so it won’t change the consistency of your eggs). Keep the water temperature at 140F for 3 - 5 minutes. Lower the heat on the burner if necessary. Remove the eggs from hot water and rinse thoroughly with cold water. Store in the refrigerator until needed or use right away.

**DISCLAIMER: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.

If you are uncomfortable using fresh eggs, you can easily replace the egg whites in this recipe with commercially available pasteurized egg whites. (The egg yolks are cooked with the milk mixture in our recipe.)