The ingredients are few: eggs, milk, sugar, salt, nutmeg, vanilla and cream.
Whisk together the eggs, salt and sugar.
Stir in one quart of milk.
Heat over low heat until the temperature reaches 160 - 170 degrees. Stir constantly or you will have bits of cooked egg in your nog and that's just plain weird. I have saved it from egg chunks by using my immersion blender to reincorporate the separated egg.
Place in an ice water bath (or snow bath if you live in a place that has piles of snow right outside the front door).
Stir in another quart of milk, nutmeg and vanilla.
The proper thing to do now is to take some heavy whipping cream and whip it until soft peaks form. Us poor bush dwelling folks don't have access to heavy whipping cream unless we special order it. So, our emergency substitution for real whipping cream is Dream Whip. It virtually has an endless shelf life. I recommend buying this for your backup Armageddon supplies. That way if the world around you is crumbling you can still have nice desserts.
I normally put the eggnog a punch bowl, top with the whipped cream and sprinkle nutmeg on top for a pretty effect. For this photo my coffee mug will have to do.
I promise you, even the most skeptical party goer will be crazy for this if you can get them to take just one sip.
Homemade Eggnog
Ingredients:
1 dozen eggs
1 1/2 c. sugar
1/2 tsp salt
2 quarts milk (divided)
2 T vanilla
1tsp nutmeg
2 c. heavy whipping cream
Pretty punch bowl
Directions:
In a heavy 4-quart saucepan, whisk together eggs, sugar & salt. Add
1 quart of the milk. Cook and stir over low heat until 160 - 170
degrees. Stir in vanilla, nutmeg and remaining milk. Cool in an ice
water bath. If the mixture separates mix it in the blender. It'll fix things right up.
Cover and refrigerate for 3 hours or more. When ready to serve, beat
cream until soft peaks form. Whisk gently into cooled milk. Pour in to a
chilled punch bowl. Sprinkle with nutmeg.
~AnnMarie
3 comments:
This looks fantastic, but the idea of sacrificing a dozen eggs, even for eggnog, is not realistic here in the village. Our store is pretty good about keeping eggs in stock, but they're not THAT good.
As someone who has sampled Ann Marie's egg nog, it is freaking delicious. Steve and I would gladly sacrifice a dozen eggs for it.
This is more of a special occasion recipe. Ann Marie uses it for Thanksgiving, Christmas, baby showers, etc.
If you're worried about the amount of eggs, get a few friends together and each contribute three or four.
My egg tip of the day: when the store has eggs, buy a lot. I am not ashamed to have 6 dozen eggs in the fridge at one time. It turns out, they last a really long time. That's one thing people don't realize about eggs. They've actually got a very long refrigerator life.
Go ahead, try it Colleen, you won't be sorry. =)
~AnnMarie
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