Homemade Eggnog: Holiday Social Lubrication

December 12, 2014 | By | More

homemade eggnog

Homemade eggnog is a must when you trim your tree…

I have mixed feelings about the holidays. I like the idea and original spirit of them, but I often feel like much of the fun and purpose has been lost in all the stress, panic-filled trips to the mall, and forced socializing. So, even though I’m not a traditional sort of person, I find myself leaning on certain holiday traditions to help remind me of all the reasons this is a special time of year.

Christmas trees, It’s a Wonderful Life, caroling and jolly guys in red suits can only be enjoyed at Christmastime. Oh, and homemade eggnog! How could I forget eggnog? It’s the magically sweet, creamy and (ideally) boozy social lubricant that will wrap you up in a warm fuzzy blanket of tidings and good cheer.

I recommend enjoying a mug while writing your holiday newsletters. Hold on, you don’t really do those do, you?! Of course, maybe they’d be more interesting for the reader if you were just a little tipsy when you wrote them.

Once you learn how to make homemade eggnog, you’ll be just a tad more excited about Christmas each year. This super-easy recipe hails from Bon Appetit and it’s a frothy mix of eggs, cream, milk, sugar and dark rum.

Be warned, this is no candy-ass homemade eggnog – it means business. It’s heavy enough on the rum that even your ugliest Christmas sweater will start to look cool. You can, of course, use less rum if you wish. It’s perfect served in a punch bowl for guests to help themselves. Get the party started!

I used Mount Gay Black Barrel rum from Barbados, but it’s kind of overkill here. Since this is a sweet drink, opt for a less expensive, less crafted dark rum.

Ingredients (Serves 12)

6 large eggs*, separated

1 cup cane sugar

Pinch of Kosher salt

3 cups whole milk

2 cups heavy cream

2 cups dark rum

Whole nutmeg and cinnamon stick for serving

homemade eggnogStep one:

6 egg yolks

1 cup cane sugar

Pinch of Kosher salt

3 cups whole milk

2 cups heavy cream

2 cups dark rum

In a large bowl, whisk together the egg yolks, sugar and salt until sugar is dissolved. Then whisk in the milk, cream and rum. Chill for at least two hours. The eggnog base can be made up to six hours ahead of time, but keep it chilled.

homemade eggnogStep two: 

6 egg whites

Whole nutmeg and cinnamon stick

Just before serving, beat egg whites using an electric mixer until stiff peaks form. Gently fold the egg whites into the eggnog base. Using a microplane, sprinkle freshly grated nutmeg and cinnamon over the eggnog as desired.

*If you have a weakened immune system, steer clear of this recipe or any others that contain raw eggs.

 

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Category: Food, General, Recipes, Winter

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