Classic Homemade Eggnog

Recipe From: Laura

 Eggnog seems to be embedded in holiday traditions among most.  One memory that lives on is Dad's classic ‘nog heralding the advent of the Christmas and New Year's season. He willingly shared his beloved novelty with the fam' even though it would be short-lived, so we all looked forward to its debut again on New Year's Eve--- a rare treat indeed. 🥛

 Well, the tradition lives on.  You’ll never meet such eggnog aficionados as my kids! (genetic quirk definitely comes from our dad)  And so much so,  there is a perpetual reminder on our grocery list to pick up their resplendent elixir--again.   When I arrive home with it, I’m met at the door by these eager beavers who are full of exuberance and glee, grasping & worshipping their liquid gold, chug-A-lugging their beloved nog like its going outta style, all before even stepping foot in the kitchen to get a glass.  Its literally just a matter of seconds.  Its quite a sight to see how speedily the nog gets emptied, putting Gaston to shame.   😁  lol

 Personally, I’ve never been a big fan of the thick eggy beverage--- one lil sip and I’m set with all the nostalgia I need for the rest of the year.  It's so thick and rich alright--- rich full of chemicals, loaded w/ HFCS, preservatives, and artificial garbauge’.  Just how do people swig this stuff?  One kids ‘nectar of the gods’ is another one's paint thinner’.   Instead, why not concoct a healthier version for the kids’ sake?  So Logan sets out to find a homemade culinary delight he can concoct to satisfy his taste buds.  I was pleasantly surprised when he crafted up thee best eggnog ever.... and all by himself!   The hardest part was being patient as it chilled.   It was everything you’d dream of for a perfect eggnog! This classic velvety delight has just the right blend of spices, sweetness, and creaminess-- a most satisfying and flavorful drink.  It's amazing how a homemade recipe can change your mind to love this quintessential Christmas favorite, vowing never to buy eggnog from the store again.   

    6 large FRESH egg YOLKS

     1/2 cup granulated sugar

     1 cup heavy whipping cream

     2 cups milk

     1/2 teaspoon ground nutmeg

     pinch of salt

     1/4 teaspoon vanilla extract

     ground cinnamon, for topping

      * If you like your eggnog sweet, add ground cloves to taste

         **See tips below for best results**

  Whisk the egg yolks and sugar together in a medium bowl until light and creamy.

In a saucepan over medium-high heat, combine the cream and milk. (nutmeg and salt will be added later)  Stir often until mixture reaches a bare simmer.

Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.  Do this step slowly so you dont actually cook the eggs.  If you cook eggs too quickly, it will taste eggy so do not go above 80 C.

 Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.

Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.

Remove from heat and stir in the vanilla, nutmeg and salt.

Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.

Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.

Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.   Store homemade eggnog in the fridge for up to one week.                                                                                                                                                                                                                                                                                                          

 ***TIPS*** The key point here is not to overcook the egg so never above 80-85C (175-185F) whisking to avoid cooking the egg and turning them into scrambled eggs or giving the “eggy flavor”. It is ready when the liquid coats the back of your spoon in a nice uniform shiny layer. Remove from heat, shock the pan in cold water to stop the cooking process, then keep turning/whisking for another few minutes while the pan rests on a cool surface.  Cover the surface of the liquid with saran wrap until cool.  This prevents the formation of skin.                                                                                                                                                                                                                                                                                                                                                                    

Cheers to eggnog! Or is it chicken milk?  In France, eggnog is called, lait de poule, which translates to milk of chicken!