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High on the Nog

December 8, 2009

The holiday season is here, and for many of us that means lots of parties and celebrations.  It also means following traditions that have been passed to us by our families whether we understand them or not (ouch!).  And it means serving or partaking in some not-so-palatable food and drinks.

There is no single direction to point a finger and lay blame for this.  We are taken in by corporate advertisement as much as we are looking for convenience in this fast paced, satisfaction now world we have created.

But it is not necessary to play into this.  My Dad used to say that “hurry” is a state of mind, not a time scale.  So let’s slow down a little and do some things right this season like make some homemade eggnog.

For years I drank that stuff sold in the grocery store thinking (1) that is what eggnog was supposed to taste like, and (2)  eggnog was a pain in the ass in make from scratch.  I was so wrong about both.  Not only is it easy to make, it blows away that pre-made carton in the dairy aisle.

EGGNOG

4 eggs

16 oz whole milk (dont skimp)

8 oz Heavy whipping cream

6 oz Booze (brandy, rum, or bourbon.  You choose your favorite)

3 oz of sugar ( heaping 1/3 of a cup)

1/4 tsp cinnamon

1/8 tsp clove

1/8 tsp nutmeg

Separate the eggs (there are plenty of videos and instructions on the internet if you wanna see how to do this with ease).  Place the yolks and into the bowl of a stand mixer with the whisk attachment or use a hand mixer.  Start slow and add the sugar.  Turn up the speed and beat until the yolks and sugar become a pale yellow color.  Turn down the speed and add the milk, cream, booze, and spices and mix for another 3 minutes.  Next, with clean beaters/whisk, beat the egg whites until light peaks form (the yolks will begin to stiffen and resemble cream).  Now grab a rubber spatula and fold the egg whites in to cream mixture (Folding means moving the bottom of the mixture over the top with little agitation to the stuff in the bowl, which will deflate the egg whites). Once done, pour into a pitcher and store in the fridge for up to 6 weeks.  To serve pour into a wine glass or Irish coffee mug and drink!  Sprinkle on a little more spice if you like.  You can also add a little more booze as well.

STORE UP TO SIX WEEKS?????  remember alcohol is a natural preservative! 

You can also skip the booze, of you have kiddos imbibing with you, but your eggnog will only be good for a couple days!

Now if you are one of those who is still nervous about consuming raw eggs (Grrrrr!!), use the same method but add this step:  After adding the dairy to the yolks, place the mixture in a double boiler (or place the bowl over a saucepan with boiling water, and bring the cream mixture to 160 degrees.  Chill in the fridge and once cool, continue with the egg whites.

The whole process will take you about 20 minutes, and the is worth every bit of it. 

Want a couple variations?

>>  Use a little fruit brandy (I love peach) is addition to your  you liquor of choice

>> Use coconut milk in place of the whole milk for a Tiki Christmas Party ( I love this one!)

>> A combination of 3 parts brandy to 1 part Rye is yummy!

>> Add a little coffee or chocolate liqueur for a rich after dinner delight

Variations are endless!  Just use your imagination

Happy Holidays!!!

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