Tag Archives: custard

Holiday Egg Nog

15 Nov

The quintessential holiday beverage. Egg Nog has seen many an amateur cook through endless hours spent slaving over a holiday meal. It’s smoothed the edges on those awkward dinners with the extended family that drag on-and-on. It’s perfect for sipping with friends and family in front of a warm, crackly, fire.

I still remember the first time I sampled homemade Egg Nog. My neighbors hosted a holiday cookie swap. I was probably 13 years old. And there was this huge punch bowl of warm Egg Nog. All the adults were doing boring things like talking to each other. So I fixated on the Nog. I must have had at least four cups full. Far more than was polite. But it was just that good, I couldn’t help going back for more.

I’ve decided to unofficially call my recipe “Egg Grog” because it’s made with good quality Jamaican rum. [Egg Grog.  The more you drink, the more you feel like a pirate.] But names aside, I think you’ll enjoy it.

I can’t stand store bought egg nog.  To me, it tastes like bubblegum, which I have no interest in drinking.  But that’s OK because this is one beverage that’s simple to make, and customize to your tastes, at home.

This drink can be served warm or chilled. It’s best the next day, though mine rarely makes it that long. If you haven’t tried homemade Egg Nog before, give this one a try – I promise, you won’t go back!

Holiday Egg Nog
Recipe makes 10-12 cups

8 Egg Yolks
2/3 cup Sugar
4 cups Milk (I used 2%)
2 cups Heavy Cream
8 tbsp Dark Rum (Bourbon or Cognac make good substitutes)
2 tsp Freshly Grated Nutmeg (the regular stuff will work, too)
Pinch of Salt

Separate egg yolks from whites. Reserve egg whites for another use. Place yolks in a medium bowl and beat with an electric mixer until egg yolks have lightened in color (about 30 seconds). Slowly add in the sugar, beating until lightened and fluffy (about 2-3 minutes).

Combine the milk, cream, nutmeg and salt in a heavy-bottomed saucepan. Slowly heat on medium until the mixture is hot but not boiling. Stir frequently to keep the bottom from burning.

Next, you’ll need to temper the eggs, to prevent them from scrambling. Slowly add the hot milk (a few drops at a time) to the beaten egg yolks, whisking vigorously.  Continue adding hot milk, a little at a time, until you’ve added half the milk to the egg mixture. Pour the egg mixture back into the saucepan with the rest of the milk. [Go slowly, I’ve scrambled my yolks before adding the milk too quickly. You can increase your speed slightly as you add more milk.]

Cook on medium heat, stirring frequently with a wooden spoon. You’ll want the mixture to reach 16oF degrees, to ensure the eggs are fully cooked. You can check this with a thermometer, although it’s not required. Don’t let the Egg Nog boil.

Remove from the heat and add in the rum. Pour into a glass bowl to cool. Once a bit cooler, place into the refrigerator to chill. Enjoy!

On a side note, above is a picture of a beautiful bouquet my husband created for me [just because he loves me!]. It has fresh wheat and amaranth (pictured), sage, lavendar and rosemary. A perfect bouquet for a chef, no? I’m so lucky!