Eggnog has become one of the most favorite flavors of the holiday season. There is something about the drink. You can enjoy it both warm and cold, and it brings you directly to memories of sitting beside the light Christmas tree under blanket and watching your favorite Christmas movie the night before Christmas. I am always brought to a happy place when drinking eggnog. The additional of booze in this recipe makes it an ideal treat for your Christmas parties.
It is often heard that eggnog is something people can either love or hate. This reason can be attributed to the fact that people are genuinely afraid of the addition of raw eggs especially since most recipes refrain from preparing the eggs in heat or in anyway.
- Eggs – 3 pieces , have to be large, yolks and whites have to be separated, has to be kept at room temperature
- Sugar – one third of a cup
- any type of milk – can be of any type, one and a half cups
- cream –may be regular, coconut milk, almond milk or cashew milk
- vanilla -1 teaspoon
- rum or brandy or bourbon – one third of a cup
- nutmeg – half a teaspoon
- cinnamon – half a teaspoon
- all spice -half a teaspoon
- For garnish have nutmeg and cinnamon extra
- First you have to add the separated egg yolks and sugar into a blender and blend until the mixture turns into a light creamy color, this should take about 15 seconds.
- Then in a small saucepan, you have to heat the milk with the spices and vanilla over medium heat for about 2-3 minutes until steam begins to rise and the surface begins to bubble slightly, constantly stirring. Set the heated milk aside to cool slightly for about 5 minutes.
- Now you can add a little bit of the spice milk mixture into the blender and blend so that the egg is tempered, make sure that the mixture isn’t too much hot. Afterwards you can add the rest of the milk mixture and keep blending to combine.
- After this put this mixture backinto the pan, add in the alcohol, start stirring and heating for about 1 minute on medium heat. After this the eggnog should start to froth.
- Now you can serve the eggnog warm in small glasses with some nutmeg or cinnamon freshly grated on top.
- Although the booze may certainly be one of the more important parts of this recipe, the spices are the main attraction. Often we overlook the potential of spices.
- The cinnamon, nutmeg and all spice really add another level of beauty by lending so greatly to the flavor profile of the eggnog.
- The spices can be measured up to each of the tastes. The booze and the spices will add to each other so it’s a must that you put the booze according to the spices and not the other way around.
- You can easily replace the rum, brandy or bourbon with equal parts milk or cream to balance out the liquid content of the eggnog.
PREP TIME: 3 MINS
COOK TIME: 5 MINS
TOTAL TIME: 8 MINS
This can serve 2 people per yield
|% Daily Value*|
|Total Fat 4.2 g||6%|
|Saturated fat 2.6 g||13%|
|Polyunsaturated fat 0.2 g|
|Monounsaturated fat 1.3 g|
|Cholesterol 59 mg||19%|
|Sodium 54 mg||2%|
|Potassium 165 mg||4%|
|Total Carbohydrate 8 g||2%|
|Dietary fiber 0 g||0%|
|Sugar 8 g|
|Protein 4.6 g||9%|