So, I have a guest blogger today. Kimberlynn is one of the writers over at Taking Route. I blogged a version of her Chai Hot Chocolate here over the weekend. She very sweetly agreed to post her eggnog recipe here on Market to Meal this week. Seeing how I've never made it, I'm glad she did! I think this is the beginning of a 5 Days of Christmas series this week -- a post every day (I hope!) before I take off a week or two! Enjoy!
Several days ago, I shared a chai hot chocolate recipe and mentioned how it would have to become a Christmas drink tradition, much like our homemade eggnog. A friendly reader asked if I might be willing to share THAT recipe and I thought to myself, "What a perfect excuse to go ahead and make some eggnog!" I've gotten a teensy bit behind schedule with the season this year (since we added a precious little girl to our family a mere 6 weeks ago), so I've been trying to play catch-up with all of our Christmas traditions. Eggnog has been on my mind ever since the month started!
My husband and I teamed up in the making of this delicious beverage. I'm sure it could be a one-person job but I just didn't feel like keeping up with whether or not the milk was getting too hot or if I was going to accidentally scramble, rather than temper, some eggs in the process of making this delicious treat. Plus, I had the baby strapped on me. Naturally, my toddler didn't want to be left out of the fun happening in our tiny kitchen, so he joined us. This made for a nice,
We decided to grate our own nutmeg this year. The smell and taste is amazing. I highly recommend going the freshly-grated route. You don't have to, of course, but it really adds to the flavor.
So without further adieux, let's start making some eggnog!
Homemade Eggnog
(Yields 6-7 cups)
Ingredients:
12 large egg yolks
1 cup granulated sugar
2 cups heavy cream
4 cups milk
3 tsp freshly grated nutmeg
1 or 2 pinches of salt
1/2 tsp vanilla extract
1/4 tsp rum extract (optional)
Directions:
In a large bowl, whisk together the egg yolks and sugar until light and creamy. In a large saucepan, bring the milk, cream, nutmeg and salt to just a simmer. You'll want to stir frequently to keep the milk from overheating and curdling. Slowly add the hot milk into the egg mixture, 1/2 cup at a time. Continue to whisk vigorously so you don't end up with tiny bits of cooked egg. This process is helping to temper the eggs. Continue until all the milk has been added to the eggs and is well mixed. Stir in the vanilla extract (and rum extract, if using). Refrigerate eggnog until completely chilled. When you're ready to drink your eggnog, be sure to sprinkle a bit of nutmeg on the top. I'm certain you'll enjoy this much better than any store-bought version you've tasted. Enjoy!
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