After another unpredictably stressful year, my wish for you is to relax and unwind in the warm embrace of family, sharing gratitude this holiday season. With so many moving parts and always so much to do, remember: give to yourself & be gentle with yourself so you are better able to give to those you love.

We can feel emptied out sometimes after giving so much to those around us — so find some time to soak your feet in an epsom salt bath, practice a little yoga, sit quietly in front of the fireplace, read a good book, have a brisk walk, dance in the kitchen or do whatever it is that says ‘me time’ and refuel. You deserve it.

A favorite indulgence of mine this time of year is rich & creamy homemade eggnog. Yes, it’s over the top, but if I’m going to splurge on something decadent, I want it to be super fresh & homemade with the best ingredients I can find! (We used our eggs, of course, and fresh raw milk and cream from Sunset Valley Dairy in New Freedom, PA).
So take the time to make yourself something special that is homemade or buy something lavish from a high-end local eatery/chocolatier/bakery and treat yourself. Sit down, count your blessings, and recount all the hidden positives that came from this crazy year. There are always positives, focus on them!

A positive for me is having your support and trust. I want you to know I don’t ever take it for granted. Here at Oak Spring we are humbled by your unwavering show of support and feel privileged that our passion is our livelihood.

Let’s toast together to a bountiful & hopeful 2022 with one of our favorite seasonal recipes below. We do cook it, and I add spiced rum or bourbon for the adult crowd ;). Of course you can cut the recipe in half. The nog lasts several days in the fridge, just whisk to refresh before serving.

Have a blessed, peaceful, joyous holiday.

Lisa’s Favorite Egg Nog recipe

Ingredients: 12 large eggs, 1.5C sugar, 1/2 tsp salt, 8 C whole milk, divided, 2 Tbls vanilla extract, 1 tsp ground nutmeg (fresh is best), 2 C heavy cream
  1. In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl.
  2. Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours.
  3. To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.