Hello and good morning. How is your week going? My week has been great. I wish I could say that I have jumped into 2016 with both feet but honestly, I am dragging my feet and trying to squeeze just a little more of the holidays out. I still have my decorations up, and even though last night was 12th night I am willing to risk bad luck just to enjoy them a few more days. I think I am feeling like that because it is finally winter here, the temperature has dropped from 65 to 29 and we even got a dusting of snow!
I have been eating cookies and drinking this scrumptious eggnog. I know, most people have moved on the juice cleanses’ but not me. This was the first year that I made my own eggnog and I loved it. I actually think this is a great winter beverage and not just a holiday drink. In fact with this recipe I have made eggnog french toast, hot chocolate with eggnog whipped cream, and eggnog bread pudding to name just a few things.
Are you a fan of eggnog? If you are and have never made your own than you are going to love this.
Recipe from The Kitchen
6 large eggs
2 cups whole milk
1 cup heavy cream
1/2 to 11/2 cup of bourbon, rum, cognac, or a mix, optional
Freshly grated nutmeg garnish
Separate the six eggs, yolks in one bowl whites in another. Refrigerate the whites until needed.
Add the sugar to the egg yolks and whisk by hand or with a mixer until the mixture is smooth, creamy and a lemon yellow color.
Then add the cream, milk and any liquor that you are using and whisk until combined. Cover and refrigerate the bowl for at least 1 hour. IF aging for longer transfer the mixture to a sealed glass container or a mason jar with a lid.
When ready to serve the eggnog whisk the reserved egg white by hand or with a mixer until stiff peaks form. Then fold or stir the egg whites into the yolk/cream mixture.
Transfer the eggnog from the bowl into a pitcher or individual glasses and grate a little nutmeg over the top.
Note: Eggnog that has alcohol will keep longer than non-alcoholic eggnog. 1/2-1 cup alcohol while keep for several days. 11/2 cups of added alcohol will keep for several weeks and will continue to thicken and age. This beverage can be made ahead and aged for weeks.
If you are concerned about raw eggs, the link above has directions for cooked eggnog.
I hope that you have a great day! Stay warm and safe from all of the cray weather.
If you are not a fan of eggnog and would like to enjoy a little chocolate cocktail this weekend, hop over to Once Upon a Chocolate Life to try my Bailey’s Frozen Hot Chocolate Cocktail.
Castles Crowns and Cottages says
Oh the flavors of eggnog are for any time during winter! ENJOY AND CHEERS!
Preppy Empty Nester says
I positively adore egg nog. The Baileys drink doesn't sound so bad either! Enjoy your week, dear Elizabeth.
William Kendall says
Eggnog French toast sounds interesting.
I didn't even get any eggnog this year ..I usually buy some … but, Christmas went by in a blur because I got the flu' or something around Dec 15 …. darn it. Your photos are lovely… thanks for the recipe!
okay…. I'm officially blaming you for me going to Jeannie Oliver's site seeing as I noticed it on your sidebar…. and, then…I had to go to see the new Danielle Donaldson class, of course ….and, then….I had to register didn't I? …. … whew….. now, I am in for some art classes in March…. I took her other class a few years ago and loved it….. thanks….. hhahahha
I love, love, love eggnog. I agree it is the perfect winter drink. Love the idea of using it in bread pudding. School started back this week; I had no choice but to jump in….I won't go into the success or lack of success. Enjoy the remainder of the week. Hugs!