Eggnog is one of those things that you either love or you hate. I LOVE it! I usually don't buy it though because I could easily drink it all on my own. My husband on the other hand, is not a fan of eggnog. Of course living in my house he has the privilege or punishment (depending on the outcome, I guess) of taste testing all my trials. He really liked it. Although, he prefers it warm to chilled. (He is strange I know.) I loved it and loved it more with some Captain Morgan's in it!
I found the recipe looking at my blogger dashboard at all the sites I follow. I could easily spend a day looking at people's creations and deciding if I should give it a try or pass. Of course then I make a recipe and have to blog my own, and before you know it a couple hours are gone for good.
Here is a simple way to make your own eggnog that even those who turn their noses up at "the nog" will enjoy. I did a double batch (two separate batches so that I didn't mess up the recipe) to fill my pitcher.
The recipe says to whisk the eggs and sugar in a separate bowl. Those who know me know I hate dishes...even if I have a dishwasher. I mixed it in the stock pot I was using to heat the mixture and it was fine.
Make sure you do check the temperature or you will end up with scrambled eggs. I don't know about you, but I don't need any floaties in my drink. I used a candy thermometer, but it got broken, so I checked it with a digital thermometer to make sure it didn't get past 160 degrees.
Why are we straining? You want to make sure you didn't accidentally scramble and you want to make sure the nutmeg or any larger pieces do not end up in your drink. I used fresh nutmeg and grated it myself. This is a larger texture than the bottled kind you buy and you definitely need to strain out the larger particles.
Two batches and I have my pitcher filled with the yummiest eggnog I've ever consumed! I kept the alcohol on the sides so those who wanted to add it could, and those who didn't want any didn't have to have it. I wish I could credit the person I got this recipe from. I looked at so many websites over the holidays I honestly don't know. But I did copy and paste the recipe to word before exiting the site....so here it is for you to try:
4 large eggs, room temperature
3/4 cup sugar
2 tsp vanilla extract
1/4 tsp freshly grated nutmeg, or to taste*
4 cups low fat milk
2 oz. brandy or bourbon, for serving (optional)
In a large bowl, whisk together eggs and sugar until all of the sugar is dissolved, about 2 minutes. Whisk in vanilla, nutmeg and milk.
Pour mixture into a large saucepan and turn heat to medium. Bring eggnog just to a simmer (160F). Hold at that temperature for 1 minute, then remove from heat. Strain into a pitcher or serving dish and chill for at least 4 hours, or until ready to serve.
Pour into glasses, add brandy if desired, and sprinkle with additional nutmeg for serving.
Serves 8
*Note: If not using freshly grated nutmeg, you may want to use more nutmeg.
As a person who loves to cook and bake in my kitchen at home, I would simply offer a friendly recommendation. When using egg-based recipes, maybe try pasteurized shelled eggs. Especially when you have sunny-side eggs, (fried eggs,) raw cookie dough, anything to that affect which leaves some part of the egg raw. Only reason I say this is because I am concerned with what I eat,and also look at those who I'm cooking for. With all these recent egg recalls, you can never be to sure. You should check them out.
ReplyDeleteYou can use pasteurized eggs if you like. I am fine with regular eggs. They are heated to 160 and cooked for one minute so that they are safe to eat. I'm fine with eggs this way, but thanks for pointing out the other options. :)
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