25 Nov
2012
Posted in: food, inspiring
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30 Days of Christmas Inspirations – Day 2

I remember going to holiday parties as a child and always wanting to try the eggnog – and people saying that I couldn’t because there was alcohol in the drink.  When I was a teenager, I was able to try the eggnog the came in the supermarket shelves during the holidays – and as I gagged on the flavor, I thought that I would never ever ever try eggnog again. I did, however, at my aunt’s house quite some years later just to be polite, and discovered that eggnog did not have to coat one’s mouth like an antacid and taste like buttermilk – in fact, it was a lovely, milk based spice drink!  And it was homemade and quite delicious!

So here’s how you make eggnog – perhaps it could be served before Christmas dinner! This recipe serves 6 glasses. Depending on how you like it, you can increase or decrease the amount of alcohol (although, I think this is just right) and if you don’t like the whipped egg whites, you can omit them completely as well – it all depends on your personal taste.

You’ll need:

4 egg yolks
1/2 cup (112 g) sugar
2 cups (480 ml) milk
2 whole cloves
Pinch of cinnamon
1 cup (240 ml) cream
1 tsp freshly grated nutmeg
1 tsp vanilla extract
2 Tbsp (30 ml) each of bourbon and rum or brandy

4 egg whites (optional)

1 In a large bowl, use a whisk or an electric mixer to beat egg yolks until they turn pale. Slowly add the sugar, and continue whisking for another minute or so.

2 Combine the milk, cloves, and cinnamon in a saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

3 Temper the eggs by slowly adding a quarter of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan, whisking in the saucepan.

4 Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Don’t allow the mixture to come to a boil, or it will curdle! Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves and any egg. Let cool for about an hour.

5 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill in the refrigerator for another hour or so.

*Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog. Note, because of the salmonella risk from raw eggs, it is recommended that children,pregnant women, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe.

So, what do you think?