EGG NOG: BIG Indulgence

Egg Nog - the boozy, creamy, eggy, sweet North American staple - makes an appearance annually at Canadian Christmases...

Creamy, boozy festive Eggnog with Sophisticated Coffee Butter Cookies

...and is one of the Blogger's favourite alcoholic drinks -- and there aren't many.  Though it's been years since I've imbibed - the English aren't really into it and it has a great deal (!) of cream - this year, it's firmly on the festive menu.

We need cheering up, and a glass of Egg Nog of an evening as Christmas creeps closer is one of the best ways 67 can offer.  (Also, dairy products are back on the blogger's menu due to a Vitamin D deficiency requiring supplements and increased intake of foods high in Vitamin D) 

The recipe offers both liquid and solid forms of egg nog: the rich, eggy, creamy boozy drink* tempered by the warm sweetness of nutmeg AND the white truffle candy (elsewhere in this post)** made with egg nog and/or coffee.  

67's opted to make egg nog from scratch - it's not hard - but heated the mix for maximum safety.  (Some egg nogs contain raw eggs; always check.) A little more time is involved but the result is truly awesome.  And it makes for an easier mind if older folk are imbibing.

There is no way around the heavy cream content unless you have tried and liked plant creams but 67 didn't want to risk it this time with booze involved.  Still, there is no reason why this recipe wouldn't work with plant milks. 

Traditional recipes include bourbon; 67's kitchen didn't have any and subbed in brandy.

Cost: £4'ish

Makes: 1 litre

Ingredients:

3 egg yolks

50gm/1.7oz sugar

300ml whole milk 

200ml double/heavy cream

 

1 teaspoon nutmeg, fresh if possible 

150ml bourbon or rum  

Method:

1. Set up a medium sized deep pan of water to boil; reduce heat until simmering gently; rest a deep heat-proof bowl on the rim of the pan with the base not touching the water; keep warm
2. In a large bowl, beat egg yolks until light in colour; gradually add sugar and beat until mixture falls off beaters in a solid ribbon
3. Combine milk, double cream and nutmeg in a medium saucepan over medium high heat; watch carefully and continuously -- when steam rises and small bubbles appear around the outside of the pan; remove from heat
4. Add a small amount of hot cream to the egg-sugar base, whisking continuously; gradually add more hot cream - still whisking - until all is incorporated (This method will prevent scrambled eggs!) It will look foamy but will settle as it cooks.
5. Pour mixture into heatproof bowl over pan; check that the water is still simmering; cook over med high, stirring continuously, until mixture reaches 70degrees centigrade.  It will take several minutes and is done when the egg nog Coates the back of spoon - if you run your finger through it, it will leave a clean streak 
6. Remove from heat; stir in alcohol; set aside; cool and refrigerate. It will keep 3 days but is probably best served fresh - even though there is so much alcohol in it
7. (Note: the egg nog is fine as it is but some people like to beat the egg whites with a bit of sugar until stiff and fold it into the bases before serving. However unless you go to the trouble of re-heating the egg nog to 70degrees centigrade, you are serving raw egg.) 
8. Cool; store in jug and refrigerate. Strain before serving.
9. Apparently keeps two weeks in the fridge but 67's cut-off point is 3 days.

*adapted from BBC Good Food & Alton Brown

Comments: 

'So tasty; leaves a very nice sensation in the mouth and slides so beautifully down the throat.  It leaves no aftertaste like most alcohol, just lovely and smooth.' 67's handyman

'Gorgeous! Lovely and creamy with enough alcohol to make you pleasantly dreamy without knocking you out. Perhaps a tiny bit too sweet for my tastebuds.' Retired writer

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission