Eggnog


November 27, 2010 (Day 301) — Eggnog

It’s the Saturday after Thanksgiving, which means that Jenn and I are busting out the decorations to gussy up the house for Christmas! That also means I was hanging off of a ladder putting up the lights on the house and laying the lights over the bushes. And so that also means that I spent a good chunk of time untangling lights and replacing burnt bulbs.

God damn you, lights!

So, after working hard on hauling up decorations, putting them up, then taking the boxes back downstairs and hanging lights in the western Kansas wind, you need something to warm you up inside. Since we’re decorating for Christmas, let’s bring in the season with a Christmas classic. And we’re actually making it!

Eggnog

4 cups milk

5 whole cloves

1/2 tsp vanilla extract

1 tsp ground cinnamon

6 egg yolks

1.5 cups sugar

2.5 cups light rum

4 cups light cream

2 tsp vanilla extract

1/2 tsp ground nutmeg

Combine milk, cloves, .5 teaspoon vanilla, and cinnamon in a saucepan, and heat over the lowest setting for 5 minutes. Then very slowly bring the mixture to a boil. Don’t over due it, because you can burn the milk.

In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk the hot milk mixture slowly into the eggs. Pour mixture into saucepan and then cook over medium head stirring constantly for about 4 minutes or until thick.

Do this to temper the eggs so you don’t have to worry about salmonella. But be VERY careful during this step. Because if you’re not, well…

Mmmmmmm... Eggnog

Don’t let it boil. Once it’s thickened, strain through a mesh to remove the cloves and let cool on the counter for at least an hour. It should be cool to the touch.

Once cool, stir in the rum, cream, 2 tsp of vanilla and nutmeg. Mix well, then refrigerate overnight.

Watch out for boozehounds.

If you’re not going to drink all of it at once, pour the Eggnog into very clean bottles and refrigerate. This is also handy because the nog will settle, so you can shake it up well before you pour. Now, if you’re ready:

Drop 1 scoop vanilla ice cream in a chilled rocks glass, then top with your homemade Eggnog.

Mmmmmm

You can tell where the store-bought eggnog is coming from, but this is so much better. It has a solid vanilla taste, but the egg yolks give it a very distinct, almost custard-like taste. This is a bit lighter than what you get at the store, not nearly as thick, but the drop of ice cream in there keeps the drink cool without watering it down. In fact, it creates even more creaminess. Of course, you can adjust the rum to your taste, but the 2.5 cups gives it a nice little burn on the end.

Love it! Even my wife and mother-in-law, who are notorious eggnog snobs, asked me to make this for Christmas. As you can see, it’s a bit labor intensive, but it is worth it! After all, we’re a day in and we’ve almost completely wiped it out!

Cheers!

— Mark

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Comments

  1. Hahah I love the picture of the somewhat more solid egg nog :) I will definitely be trying this soon!!

Trackbacks

  1. […] 4 oz eggnog (find the recipe here) […]

  2. […] Vierthaler – You could always go with that super classic – egg nog. Although it traditionally is made with brandy, a sweeter bourbon is damn fine. Maple bourbon smash […]

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