One Potato, Two Potato
Decent fare and plenty of good drink make two Celtic newcomers cause for a toast.
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How do you take yours? With a shake of cinnamon? A dollop of whipped cream? Perhaps a shot of rum?
No matter the embellishment, eggnog is a frothy holiday tradition—especially at Lewes Dairy, which is famous for the stuff. The family-run dairy makes about 30,000 gallons every holiday season.
“We win people over,” says Lewes Dairy supervisor Nevin Wynn. “People who don’t like eggnog have loved ours. It’s very rich, it’s very thick, and it gets even better as it sits.”
Lewes Dairy makes its eggnog with milk and cream from local dairy farmers, a bit of nutmeg and a few other touches from the generations-old family recipe.
Get noggin’ upstate courtesy of Hy-Point Dairy Farms in Wilmington.
Wynn takes his eggnog in a frosty mug that’s been chilled in the freezer. His tip: Save the leftovers for French toast batter the next morning.
A little hair of the nog, if you will.