Cooking Lesson #396: Homemade Eggnog

The 2021 Holidays Recipe Collection

​How you doin’? What would Christmas be without a glass (or two) of eggnog? Since Christmas is tomorrow, and you have this recipe, now you won’t have to find out.
 
It is believed that eggnog began in Europe, when as early as the 13th century medieval monks in Britain were known to drink "posset," a warm ale punch with eggs and figs. Over time, this likely merged with the various milk and wine punches often served at social gatherings. Posset consisted of hot curdled milk, ale or wine and spices.
 
Eggnog then, as it is today, was particularly popular around Christmas time because of its warm temperature and the addition of flavors like cinnamon, nutmeg and vanilla bean, which embodied the winter holiday season.
 
You won’t believe how easy and delicious my Homemade Eggnog is… thick and creamy with the perfect mild flavor and hint of nutmeg. Why buy store-bought eggnog again with all the fillers and additives?
 
Merry Christmas and Cheers!  
 
Prep time:  5 minutes​
Cook time:  20 minutes
Chilling time:  90 minutes
Yield:  4 to 6 servings
 
Ingredients 
2 cups milk (see ChefSecret)
2 whole cloves
1/8 teaspoon ground cinnamon
6 large egg yolks
3/4 cup granulated sugar
1 cup heavy cream
1 teaspoon freshly grated nutmeg (lightly packed)
1-1/2 teaspoons pure vanilla extract
2 tablespoons American bourbon, or to taste
2 tablespoons rum, or to taste
4 egg whites (optional)
 
Directions

1. Combine the milk, cloves and cinnamon in a heavy-bottomed saucepan. Slowly warm it over medium heat until the milk mixture is steamy hot, but not boiling.
2. Temper the egg yolks by slowly adding half of the hot milk mixture into the eggs, whisking constantly.
3. Pour the egg mixture back into the saucepan and cook until eggnog thickens.
4. Cook the eggnog over medium heat, stirring constantly with a wooden spoon until the mixture begins to thicken slightly and coats the back of the spoon. Using a candy thermometer, cook until the mixture reaches 160° F.
5. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender, but chances are you will have to start over.)
6. Remove from heat and stir in the cream.
7. Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed.
8. Let the mixture cool for one hour.
9. Stir in the nutmeg, vanilla extract, and bourbon and rum.
10. If you want to include egg whites (for a somewhat lighter end result), beat egg whites with an electric mixer until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks.
11. Gently fold the egg whites into the eggnog.
12. Note that because of the salmonella risk from raw eggs, it is recommended that you use pasteurized egg whites.
13. You can also reheat the combined eggnog and egg white mixture until it reaches 160° F, then remove from heat and let it cool, then chill. The mixture will lose some of its fluffiness from the beaten egg whites, but not all, and the eggnog will still be much airier than without the egg whites.

ChefSecret:  You can use fat free, 2% or whole milk with pretty much the same results.

​Quip of the Day:  “My wife and I went grocery shopping and of course we were wearing our masks; got home took off our masks—brought home the wrong wife. Stay alert people it’s dangerous out there.”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 
#Cocktail #HappyHour #HolidayCocktails #Eggnog #Bourbon #Rum #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                       ©Perspectives/The Consulting Group, Inc., 2021

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