Eggnog

photo 4-39

Egg nog, like the ubiquitous fruitcake, is so closely associated with Christmas that it is hard to imagine one without the other. Like the famous cake, people seem to either love or hate egg nog. Personally I was never a fan but then again I had only drank the thick and cloying sweet stuff that comes out of the carton. Then I had my first taste of the real stuff and I was a convert.

Egg nog is easy to make and chances are you already have all of the ingredients on hand. This recipe is adapted from the Yankee Kitchen Ninja blog. The Ninj’s version used skim milk but since I was feeling decadent, and I had some hard to find heavy cream on hand, I splurged and used a combination of milk and cream. My results were rich and thick but you can use all milk of any fat content if you prefer. The rum is also optional but I think it adds a nice kick to the drink. If you are serving the egg nog to a mixed crowd you can add a shot of rum to each glass instead of mixing it into the pitcher. However you drink it, egg nog means Christmas so Joy Noel!

EGGNOG

4 eggs

2/3 cup sugar

2 teaspoons vanilla

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 cups milk

2 cups heavy cream

1/2 cup dark rum (optional)

  • Whisk together the eggs and sugar in a large saucepan until the sugar is dissolved.
  • Whisk in the vanilla, cinnamon, nutmeg, milk, and cream until blended.
  • Set the pan over medium heat and heat, stirring occasionally, until the mixture reaches 160 degrees then let it simmer for 1 minute.
  • Remove from the heat and allow to cool slightly.
  • Pour into a pitcher and refrigerate until cold.
  • Before serving mix in the rum if using and top with a dollop of whipped cream.

Serves 4

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