I never had eggnog until I met my husband. I never tried it as a child because the name always through me off; I never desired to drink eggs. It sounded unappetizing. My husband, however, always had some at holiday parties as a kid, and so when we began dating and visiting one another’s families over the holidays, I took a sip of the stuff to be polite. I am so glad I did. Let this be a lesson; always try new foods, regardless of the name, regardless of your preconceived notions. You may be avoiding your favorite treat!
The eggnog I tried that night was Hood’s Golden Eggnog, a very delicious storebought variety. I prefer to make my own, however, because then I can control the spices, sugar and the amount of rum I want to add (sometimes a lot, sometimes none). This is excellent with a dollop of whipped cream on top served in punch glasses, or a guilty sip here or there at midnight. Enjoy!
*Reposted fro November 2017
4 egg yolks
2/3 granulated sugar
2 ½ cups whole milk
1 ¼ heavy cream
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla bean paste
¼ teaspoons ground cloves
½ teaspoon cinnamon
¼ cup of rum (optional)
In a large bowl, add together the egg yolks and sugar and beat them together until the mixture is light and fluffy.
Meanwhile, it a medium saucepan over medium heat, combine the milk, cream, spices and vanilla bean paste and bring to a simmer.
Ladle a small amount of the heated milk mixture into the egg mixture to temper it. Add the eggs mixture into the hot cream mixture in the saucepan and cook stirring constantly until the mixture reaches 160 degrees F.
Pour the mixture to a fine sieve and refrigerate until chilled. Add the rum before serving if desired and enjoy!