For my first offering, I decided to make eggnog, which seems to be one of those things that people tend to love or hate - no middle ground.
I'm on the "love" side of the equation, and now I'm just a little bit obsessed with making my own. I know some people are skittish about the raw eggs in some recipes, but this one is fully cooked. And it's easy - no need to temper eggs. It's just mix and cook.
If you think about it, a cooked eggnog is really a thin custard pudding. It's made to be drinkable rather than pourable. It's like the difference between ice cream and a milkshake. Or Greek yogurt and drinkable yogurt. Or a banana and a smoothie.
Since eggnog is really just a drinkable pudding, I decided to steal a few tricks from pudding-making. This one is easier to make than a traditional nog, and although it's thick and rich, it doesn't include any heavy cream.
The secret ingredient is the cornstarch, which is what thickens a lot of puddings. It helps to thicken the eggnog and make it silky. Of course there are still eggs, which contribute their own richness and flavor.
As far as spices, I prefer to keep things simple, with just a hint of nutmeg. But if you like, you could add pumpkin pie spice, cinnamon, or other flavors. Once you've made it, make it your own.
Makes 1 quart
1 tablespoon cornstarch
3 1/2 cups milk, divided
4 egg yolks
Pinch of salt
Tiny pinch of nutmeg - just a whisper of it, particularly of it's freshly grated
1/2 cup whiskey
Whisk the sugar and cornstarch together in a heavy-bottomed saucepan. Add 3 cups of the milk, whisking as you go - lumps of cornstarch are not good. Add the egg yolks and salt, and whisk well to make sure the eggs are well-blended.
Turn the heat to medium, and cook, stirring most of the time, until you feel the mixture begin to thicken, then stir continuously until the mixture begins to simmer. Adjust the heat so the mixture is barely simmering, but not boiling. Cook another 30 seconds, stirring constantly.
Turn the heat off and add the remaining milk and the whiskey, and stir well.
Note: If you're not sure how much whiskey you want in your eggnog, or if you're serving to both adults and kids, you can leave it out and add it to each individual glass.
You shouldn't have a lot of bits in the strainer, but there are always a few, particularly if you didn't do a great job separating the eggs - the whites tend to cook into little clumps, which isn't something you want in your beverage.
Refrigerate the eggnog until fully chilled. Serve chilled, or over ice, if you prefer. Garnish with a little more nutmeg or a sprinkle of sugar, if you like.
More about CHRISTMAS WEEK!!!
Swing by all the participants to see what they've been whipping up for the holidays:
- Coconut Layer Cake by Cravings of a Lunatic
- Monster Cookie Cake by The Girl in the Little Red Kitchen (It's Susan's birthday today as well! Happy Birthday, Susan!)
- Chewy Molasses Cookies by Dinners, Dishes, and Desserts
- Chocolate Chip Skillet Cookie by My Catholic Kitchen
- Cranberry Berry Pomegranate Sangria by Mind Over Batter
- Cranberry Cheesecake by From Gate to Plate
- Eggnog Made Easier by Cookistry
- Eggnog Muffins with Eggnog Glaze by Food Lust People Love
- Finnish Pulla (Cardamom Coffee Braid) by Farm Fresh Feasts
- Red Velvet Fudge by That Skinny Chick Can Bake
- Millionaire's Shortbread Cookies by Cooking In Stilettos
Thanks to our sponsors for Christmas Week. Anolon is donating a 5-piece Bakeware Set. Swing by their Facebook Page to show them some love. We also have Ball supplying us with 4 sets of Jars in their gorgeous Green Heritage Color. Swing by their Ball Canning and Recipes Facebook Page to say hello.
Giveaway Prizes include:
More details on the prizes!
One lucky winner (US only) gets ALL of this!
- One 5 piece set of Anolon Bakeware Set
- Two Sets of Ball Heritage Collection Quart Jars (each set includes 6 jars)
- Two Sets of Ball Heritage Collection Pint Jars (each set includes 6 jars)
- One Set of 1 Dozen Assorted Cookie Sampler Box from The Girl In The Little Red Kitchen Bake Shop
- Two Sets of Brownie Brittle Snack Sampler (each set includes One 5-ounce bag of each flavor)
Plus 1 Copy of each of these cookbooks:
- One Autographed Copy of Make Ahead Bread by Donna Currie
- One Copy of The Mixer Bible by Meredith Deeds
- One Copy of 175 Best Babycakes Cake Pop Recipes by Kathy Moore and Roxanne Wyss
- One Copy of 175 Best Mini Pie Recipes by Julie-Anne Hession
- One Copy of The 250 Best Brownies, Bars & Squares by Ester Brody
- One Copy of Oatrageous Oatmeals by Kathy Hester
- One Copy of Adventures in Comfort Food by Kerry Alteiro
- One Copy of Food Truck Road Trip by Kim Pham
- One Copy of Decadent Gluten-Free Vegan Baking by Cara Reed
- One Copy of 100 Juices, Smoothies and Healthy Snacks by Emily von Euw
- One Copy of CopyKat coms Dining Out at Home Cookbook Recipes by Stephanie Manley
- One Copy of Copykat.com's Dining Out At Home Cookbook 2 by Stephanie Manley
I was not provided product or incentive for participating in this event.