Cafecampesino’s Weblog

Fair Grounds wishes to thank all of you who have been checking out our recipe of the month; it’s been one of our most popular sections. This month, we highlight a holiday favorite that can be nicely coupled with any one of our popular espresso coffees.

Italian Eggnog

Ingredients

2 large eggs
2 cups Demerrera sugar (Also known as “Sugar in the Raw”)
¼ tsp. nutmeg; dash of cinnamon and vanilla
8 oz. whole milk
2 oz. cream (half and half)
3 oz. (two shots) of your favorite Café Campesino Espresso blend
cinnamon sticks (for garnish)
Optional: 2 oz. sambvuca*

Preparation

Blend eggs in blender for two to three minutes (you might want to start brewing your espresso now).*

Add sugar and blend for another one to two minutes.

In another container, add cream to the milk.

Add brewed espresso to milk/cream mixture.

Add nutmeg, vanilla, cinnamon (and alcohol, if desired) and stir thoroughly.

Add entire mix to the blender.

Blend, then chill before serving in tall, iced glasses with cinnamon sticks.