Egg Nog Success!!!

Wow!  I sit here in Korea sipping on some delicious egg nog...nope, I didn't make a quick trip to the supermarket back home...we're talking homemade! 

 

So, the first batch that we attempted was, well, not so good.  We deviated from the recipe and...oh wait, correction, I deviated from the recipe.

 

Anyhow, we ended up with a modified version of milk that tasted nothing like egg nog.  It wasn't horrible, but it certainly wasn't nog!

 

This, on the other hand, is a masterpiece! 

 

Does it taste like supermarket nog?  Nope.  But that's ok.  It's a whole new taste for me and perhaps the start of an annual Christmas tradition.

 

So, here is the recipe that I used:

 

http://www.eggnogrecipe.net/traditional-eggnog-recipe.html

 

The things that we did differently:

 

1. No bourbon or brandy handy...I put in a touch of Bailey's...next time I'll use more!

2. No nutmeg available...I used cinnamon and I think I prefer that for sure.

3. Skipped the waiting stuff and did it all at once and then put it in the fridge for a while.

 

Enjoy!

 

Jason

www.asknow.ca

 

Traditional Eggnog Recipe

12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg

In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.

Serves: 8.