I found Savannah 7’s 4 years ago when I started my blog & was living in Missouri! Currently I live in Montana in my log farm house with lots of chickens, ducks, pigs, alpacas & dogs! I blog along with working remote for a Western Lifestyle Magazine.
While this started out as a family cookbook about traditions, due to covid we had to switch it up a bit & save the secret family recipes for the next one! You will see a lot of Savannah 7’s featured in the book. When you’re trying to take pictures cooking, you realize you need comfortable basics & Savannah 7’s had them all!
Along with blogging & working for the magazine, I have been selling meat & chicken eggs for 6 years & this year my online Farm Shoppe was started. Named after my speckled nose dog, Mabel Mae. After Mabel, something just happened & all of my other animals had speckled noses too! The shop includes my own line of infused salts & spices, named after my grandparents & home made baking mixes, along with other goodies that help you in the kitchen.
Since we’re getting close to the holidays, we wanted to share a spiked twist on two of my winter drink recipes that are in the cookbook! I hope you enjoy these recipes with your loved ones this holiday season! Stay tuned for a blog on my page featuring the clothes I used for my cookbook photos!
The first is the Coconut Milk Egg Nog (page 179 in the cookbook)
This is the creamiest eggnog that doesn't have any dairy. You can swap the oat milk for almond or your milk of choice. When making this I strongly suggest using farm fresh egg yolks, it makes all the difference! Make sure to remove the coconut mixture from the heat before adding to the egg yolks, you don’t want to scramble the eggs! A fun way to twist this recipe up is to add a dash of cayenne pepper. Makes 3-4 cups
For a warming spiked twist, add your favorite bourbon or dark rum!
1 can full fat coconut milk
2 1⁄2 cups oat milk, or milk of choice
1⁄8 cup pure maple syrup
Dash of nutmeg, cloves and cinnamon, to taste 1 1⁄2 tsp pure vanilla extract
4 egg yolks, room temp
In a medium sized saucepan over medium heat, add coconut milk through spices and bring to a simmer. Remove from heat.
Add more spices to taste if needed. Remember the yolks will be added, so it’s okay if this is a little stronger tasting now.
In a small bowl, whisk the eggs with the vanilla.
Slowly add the warm coconut mixture to the egg yolks about 1⁄4 cup at a time, make sure to stir continuously. Add eggnog back to the saucepan and whisk while warming for about three minutes.
Serve immediately and top with cinnamon or nutmeg.
The second is the Cran-Apple Cider (page 180 in the cookbook)
Not only will everyone love this cider, it will also make your whole house smell incredible! Make this for your family or add some La Croix and serve it at a holiday party. I typically use two varieties of apples, but use your favorite! If you want to use a slow cooker or pressure cooker those also work great for this recipe. Makes about 10 cups
For a fun holiday party spiked version, add your favorite spiced rum or brandy!
11 apples, cut in half
1 blood orange, cut in half
1 cup cranberries, frozen or fresh
4 cinnamon sticks
1 tbsp whole cloves
1 tbsp whole all-spice
1 whole nutmeg
About 9 cups of water, add enough water to cover apples & fruit
Pure maple syrup, to taste
In a large stock pot or dutch oven, add apples through nutmeg and ll with enough water to cover the apples. Stir to make sure all the spices are submerged in the water.
Bring to a boil, then cover the pot and reduce the heat to medium-low for a nice simmer. Cook for three hours. About halfway through, use a wooden spoon to mix and mash the apples.
When the cider is done, strain the mashed apples, oranges, cranberries, and spices with a mesh strainer. Return the cider back to the pot to keep warm, to sweeten start with one tbsp of maple syrup until you get the desired sweetness.