Holiday Edition: Eggnog!

     I’ve always had a strange fascination with eggnog, having never had it too. But one can always dream, so dream I did. Of course, its featured prominently on all the TV shows I know and love and finally, I decided to do something about it. I googled the recipe one sleepless night and I could hardly wait to start on it. It doesn’t require too many ingredients which is always a plus, its easy to make and its sure to make everyone crown you the reigning dessert queen (this may or may not have happened). From now on, its firmly planted itself in the Christmas traditions list.
    This recipe makes a kid-friendly, so-creamy-it-coats-your-throat-in-a-velvety-sublime-custard-drink kinda way which is ideal. You can add up to half a cup of rum in this, if you like. It makes a small quantity which maybe perfect for a smaller gathering but you can always double it. Its meant to be a dessert drink so make sure you add the sugar! That being said, I plan to make a syrup to add to my coffee and perhaps make some cupcakes off it too. See why I love this time of the year?
    Eggnog
    Yields: 4 – 6 cups
    4 egg yolks
    1/2 cup sugar
    2 cups milk
    1 cup cream (I used Amul Fresh Cream)
    2 cloves
    A pinch of cinnamon
    A pinch of nutmeg
    2 tbs Rum (optional)
    1 tsp Vanilla Essence
    Whipped cream, for garnish (optional)
  1. In the bowl of your stand mixer with the whisk attachment fitted, add the yolks and beat on medium-high speed till pale. Slowly, add the sugar in small additions, beating well after each time till the mixture is thick, ribbony and pale. Pour into a bowl and set aside.
  2. In a saucepan, add the milk, cloves, cinnamon and nutmeg. Heat on medium heat till it steams but IS NOT BOILING (if it does, there’s a chance you might cook your eggs – eeps!) and turn off the flame. Add a little bit of the milk to the egg mixture in a slow stream and whisking constantly (This tempers the eggs but if its done too quickly, you might see bits of yolk floating about).
  3. Once all the milk is added, put it back on the flame. At this point, you can use a candy thermometer to ensure your eggs are cooked to the correct temperature (so you don’t have to worry about them being raw) – it should register to 1600F. If you don’t have one, stir the mixture on low flame with a wooden spoon till it coats the back of the spoon – it takes 7 – 10 minutes. Once its considerably thick, strain and pour into a bowl. Whisk in the cream, essence and rum. Let it cool and serve with some nutmeg and a dollop of cream!
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4 responses to “Holiday Edition: Eggnog!

  1. Pingback: Molten Chocolate Cake for One |·

  2. Pingback: It’s beginning to look a lot like Christmas! | The Vanilla Bean·

  3. Pingback: Eggnog Chocolate Chip Cookies | The Vanilla Bean·

  4. Pingback: Lean, Green, Mean Chicken Soup | The Vanilla Bean·

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