Tuesday, December 10, 2019

Homemade Egg Nog and Holiday Recipes - Christmas Egg Nog

Yum

Is there any Christmas treat as polarizing as egg nog?

I feel like you either love love love it, or HAAAATE it!

Myself, I fall into the love category. Maybe because my dad loved it, and as a kid I decided I loved most foods he did: Boston Baked Beans, Big Macs, black jelly beans...

Some of those are a bit weirder than others, I suppose.


Christmas is a time to remember those who are no longer with us. Sadly this year I'll be raising a glass not only to dad, but my uncle and Nana this year. Though I never did ask their thoughts on the beverage... so perhaps I'll just cheer on the Pats for my uncle and have a Toasted Almond cocktail for Nans.

This egg nog is pretty dang good... if you drink it immediately, anyway. After chilling, it got WAY too thick. This means I over-cooked it. I was so worried about making sure the egg was fully cooked, I let it get too thick on the stove. I forgot that it would thicken more as it cools. If this happens to you, simply add a bit more milk!


I also tried to make a dairy free, natural sugar version and that one tasted FANTASTIC... until I overcooked that one. Overcooked almond milk turns into a clumpy mess. So sad.

Homemade Egg Nog
(Adapted from Doughmesstic)

  • 6 large eggs, plus 2 yolks
  • 2/3 cup sugar
  • pinch of salt
  • 4 cups whole milk
  • 2 tablespoons vanilla
  • 1/2 teaspoon grated nutmeg
  • pinch of allspice
  • pinch of cinnamon
  • 1/2 cup Bourbon

-In a large pot over medium-low heat, beat together the eggs, yolks, sugar, and salt. Slowly add the milk, and mix until well combined.

-Turn heat to low, stirring regularly, until liquid has thickened just enough to coat the back of a wooden spoon. Add nutmeg, allspice, cinnamon, and vanilla. Remove from heat.

-Before serving, add bourbon (or rum!) and mix well. Can be served hot or cold, but I prefer hot!

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