#MiddleburyCT #HomemadeEggnog
Some things have a very specific window of opportunity. Eggnog is one of those things. It’s also controversial, right up there with fruitcake. You either love eggnog or you hate it. I get it. Eggnog has been a holiday staple in my family forever, and I have a recipe we love. I figured if I were ever to write about eggnog, this is the week!
Eggnog is the quintessential sip of the season – a rich, creamy toast to holiday traditions that brings joy to gatherings and quiet nights by the fire. But did you know that making homemade eggnog is more delicious, and less expensive than store-bought versions? Plus, you can tailor it to your taste.
Let’s shake off the notion that eggnog is complicated. At its core, eggnog is simply a blend of eggs, milk, cream, sugar, and a touch of warm spices – ingredients many of us already have in our kitchens.
Why homemade is better:
Taste: Store-bought eggnog often tastes overly sweet and artificial. Homemade eggnog has a velvety texture and a perfectly balanced flavor.
Customization: You control the sweetness, the spices and whether to make it boozy or family-friendly.
Cost: Homemade eggnog costs a fraction of prepackaged cartons, especially when made in larger batches for parties.
Homemade eggnog: Rich, creamy and perfectly customizable for the holidays! (www.JasonCoblentz.com)
Here’s another reason you should be making eggnog yourself. Just look at the list of ingredients on commercially made eggnog. That creamy texture of store-bought eggnog often comes from artificial flavors, thickeners like gums and carrageenan, and sweeteners such as high fructose corn syrup. Choosing homemade eggnog lets you control the ingredients, avoiding unnecessary additives.
Let’s agree that eggnog is not a healthy food. It’s a celebratory sip to be enjoyed once a year.
The Best Eggnog Ever
Yield: 4 cups or 8 servings
Total Time: 2 hours 15 mins
2 cups milk
1 cup whipping cream
A pinch of salt
1/2 teaspoon ground nutmeg, plus more for topping
1 1/2 teaspoons cinnamon
1/8 teaspoon cloves
6 egg yolks
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup alcohol, optional, see the note
Heat the milk and cream with the salt and spices in a saucepan over medium heat until it’s quite warm but not boiling. Remove from heat.
Meanwhile, whisk the egg yolks and sugar in a mixing bowl until smooth, light and creamy.
Temper the eggs: Slowly whisk the warm milk into the egg mixture, one spoonful at a time. Do this gradually to avoid making scrambled eggs. Once most of the milk is successfully added to the eggs you can gradually add the egg mixture back to the saucepan.
Cook the mixture: Heat this gently, stirring constantly, until it thickens enough to coat the back of a spoon. For food safety, reach a temperature of 160 F – do not let it boil!
Chill: Remove from heat and stir in vanilla. For an adult version, add your spirit of choice. Refrigerate until fully chilled, at least 2 hours. Serve in festive glasses, topped with a sprinkle of nutmeg.
The note – If you’d like to add alcohol to your eggnog, begin with 1/2 cup of brandy, bourbon, rum or whiskey, adding it either with the vanilla or after the eggnog has cooled. Adjust the amount to taste, as desired.
Homemade eggnog isn’t just a drink – it’s an event. It’s about taking time to create something delicious with love, which is what the holidays are all about. So, why not stir up a batch and toast to a fabulous Christmas and New Year. Cheers!
Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime – Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com
© 2024 King Features Synd., Inc.
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