Most of us have a household recipe or two (or possibly an entire file of them) that we escape in the course of the vacation season. For some folks it’s cookies, for others it’s that excellent aspect dish that rounds out a vacation dinner. For me, it’s making eggnog from scratch.
Making eggnog at residence is less complicated than it sounds. It additionally means that you can management the elements, which suggests you may personalize the flavour, adjusting sweetness, spiciness, and naturally, alcohol ranges all to your style. You’ll additionally keep away from preservatives and synthetic flavors. Do-it-yourself eggnog is so far-off from most store-bought variations that they’re barely the identical drink.
I exploit a easy recipe that’s been in my household for a number of generations (however I make no claims to its provenance). We’ve modified it over time relying on which elements are readily available and style preferences.
One tip I heard from my mother was to all the time use the freshest eggs attainable, which means the least period of time from hen to recipe. She all the time mentioned the yolks in farm eggs have been “yolkier.” I’ve discovered utilizing eggs from the farmers market yields a greater nog, however was it due to yolkier yolks?
Not precisely, says Lisa Steele, a fifth-generation rooster keeper, host of the American Public Tv collection Welcome to My Farm, and creator of The Recent Eggs Every day Cookbook. “The brisker the egg, the much less likelihood that any micro organism has gotten into it or micro organism inside it has had time to multiply,” Steele explains.
Eggnog additionally tastes higher with recent eggs (on this cook dinner’s opinion), so if you should purchase your eggs from an area farmer or farmers market, attempt to take action. Another choice is to ask at your grocery retailer what days the eggs are delivered, and purchase them that day. That mentioned, the world gained’t finish in case your eggs didn’t simply fall out of a rooster.
“Including alcohol is de facto essential as a result of it does prolong the lifetime of the nog,” Steele says. “Hopefully it would assist kill a few of the micro organism after which you may let it sit for a few days. And I believe the flavors positively develop because it sits. Like anything, should you put it within the fridge for a few days, it’s simply going to style higher than when it’s first made.” It’s essential to notice that alcohol’s capacity to kill any micro organism is debatable, so if in case you have main issues, you could wish to attempt a recipe that requires cooking the yolks.
Top-of-the-line issues about eggnog is that whereas the bottom flavors are fairly basic, modifications are very easy to make. Steele suggests including vanilla beans, or vanilla bean paste (which has a thicker consistency than extract), or sprinkling just a little cardamom as a substitute of nutmeg. I’ve additionally added good vanilla extract or a splash of maple syrup. Cinnamon or maple cinnamon sugar sprinkled on prime of every serving are good choices as effectively.
It’s additionally enjoyable to mess around with the flavour by switching or including various kinds of alcohol, similar to swapping rum for a splash or sherry or brandy. I’ve additionally skipped the bourbon totally and made a batch of eggnog with a darkish rum, which supplies it a sweeter taste.
If you wish to attempt your hand at making your individual eggnog, right here’s the fundamental recipe my household makes use of. It yields about 5 or 6 good-sized cups of nog, and it gained’t final lengthy. Be sure you have loads of sweet canes readily available for garnish!
Straightforward Eggnog Recipe
Serves 5-6
Substances:
6 eggs
¾ cup sugar, divided
1 pint heavy cream
1 pint entire milk (2 % is okay too, however the recipe wants some fats to work)
1 ounce darkish rum
1 pint bourbon
Grated nutmeg (for garnish)
Directions:
Step 1: Separate the yolks and whites of the eggs into separate bowls, and beat every (I exploit a hand mixer) till the yolks are ribbony. Add ½ cup sugar to the yolks when you’re beating them. Then, add the remaining ¼ cup of sugar to the whites after beating them till they’re stiff and ethereal. Then combine the whites into the yolks, pouring slowly, and stir within the milk and cream. Lastly add the bourbon and shot of rum, and stir till blended. The eggnog is greatest if chilled for an hour.
Tanya Edwards is a contract author primarily based in coastal New England. Her work has appeared within the Boston Globe, Refinery29, CNN, Higher Properties & Gardens, Meals Community and extra.