The holidays are coming, so here’s something you can make that is in the spirit of fall. AND you can add spirits!
Eggnog is actually an unbaked custard drink. Traditionally, it is served around Thanksgiving and Christmas, but I have been seeing it in the market since early October. This is a pretty easy recipe that just requires a little care to make.
4 quart saucepan
2 large mixing bowls and a hand mixer
Something to store it in — this makes about a quart.
4 eggs separated
1/3 cup sugar
2 cups milk
1 Heavy Cup Cream
1/2 teaspoon nutmeg
Beat the egg yolks until they are creamy and then beat in the sugar.
Add the milk, cream and nutmeg to the saucepan and heat over medium heat to 170 degrees F. Remove from heat.
Add the hot milk mixture, 1/4 cup at at time to the yolks, beating well. This is called tempering. After adding about half, you should be able to add the rest and mix it well.
Pour the mixture back into the saucepan and heat to 160 degrees. Pay very close attention to this step, because if you heat it too much it will curdle and ruin the batch.
So I’m told.
Remove the mix from the heat.
Beat those eggs whites in a large bowl, adding about 1 tablespoon of sugar. You want almost stiff peaks. Pour the eggnog mix into the whites while beating with the hand mixer to combine everything. Pour into your container and stash in the fridge until chilled.
You can drink it straight, or add some dark rum, brandy, or bourbon. Enjoy!