I make this every year. I HATE store bought eggnog. Every time I serve this, people who've not had scratch nog are amazed at the difference. Traditionally, it's made with raw eggs, but that isn't common now. The recipe I use is cooked.
Trust me, once you cross over, you'll never go back!
Ingredients:
Heat milk in a large saucepan, but don't boil. While milk is heating, beat together eggs and sugar. Add the heated milk to the egg mixture a little at a time. When mixed, transfer back to the saucepan and cook over medium-low heat. Stir constantly with a wooden spoon until mixture just starts to thicken and coast the wooden spoon (if you dip the spoon in the mixture and then are able to draw a line in the mixture coating the spoon, it's probably reached the desired thickness). If you use a thermometer it should read about 160F. Remove from heat and stir in vanilla. Cool quickly by placing pan in an ice bath, and stir until it cools. Chill and serve with a dose of Bourbon along with folding in a plop of whipped cream. Finish with a dusting of nutmeg on top. I like to use whole nutmeg and my microplane.
My tradition is to make my first batch of eggnog (usually first of many) to enjoy while decorating the tree. Of course this is also the debut of the Christmas music. We now have about 30 hours of Christmas music on our I-pod play lists.
One more thing - I had to add this comment, it's so great. It's from Jake's aunt Janie... she's a character to say the least!
Trust me, once you cross over, you'll never go back!
 |
| Scratch Eggnog ready for the final mixing of booze and cream |
Cooked Eggnog
Ingredients:
- 1 quart milk
- 6 eggs
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon vanilla
- Bourbon for final mixing
- Whipped cream for final mixing
- Nutmeg for final mixing
Heat milk in a large saucepan, but don't boil. While milk is heating, beat together eggs and sugar. Add the heated milk to the egg mixture a little at a time. When mixed, transfer back to the saucepan and cook over medium-low heat. Stir constantly with a wooden spoon until mixture just starts to thicken and coast the wooden spoon (if you dip the spoon in the mixture and then are able to draw a line in the mixture coating the spoon, it's probably reached the desired thickness). If you use a thermometer it should read about 160F. Remove from heat and stir in vanilla. Cool quickly by placing pan in an ice bath, and stir until it cools. Chill and serve with a dose of Bourbon along with folding in a plop of whipped cream. Finish with a dusting of nutmeg on top. I like to use whole nutmeg and my microplane.
My tradition is to make my first batch of eggnog (usually first of many) to enjoy while decorating the tree. Of course this is also the debut of the Christmas music. We now have about 30 hours of Christmas music on our I-pod play lists.
One more thing - I had to add this comment, it's so great. It's from Jake's aunt Janie... she's a character to say the least!
"This rich, amazing concoction works on a number of levels.
First, it is silky and divine. Skip dinner and go for the punch bowl. Also, the
alcohol is subtle, so your tummy will be toasty pretty quickly, despite the
nog's oh-so-cool temperature. Finally, if you have family members in town who
are putting the damper on holiday fun, trickle this stuff down their gullet,
and they'll turn in early. Then, cozy up with your honey and nog before the
roaring fire." Janie Magruder - Phoenix, Arizona
No comments:
Post a Comment