I’ve never made my own eggnog, the festive cartons at the grocery store are always way too tempting. But this year I decided it was time…homemade eggnog time. I found this recipe in the LCBO Food & Drink Holiday 2000 magazine. Fast and easy, rich and creamy, this is one strong ‘nogg that will delight all who decide to indulge. Next Christmas I would throw in some cinnamon sticks to kick up the spice a bit, and also splash of vanilla extract would help balance out the alcohol.
Because the eggs are cooked in this delicious, time-saving recipe, there is no fear of salmonella. You can substitute ice milk for ice cream. Make a day ahead, if desired and mix together again just before serving. If eggnog ice cream is available, add the milk and liquor to it and skip the other ingredients.
3 large eggs
2 tbsp (25ml) sugar
½ cup (125ml) brandy
½ cup (125ml) rum
2 cups (500ml) vanilla ice cream, softened
2 cups (500ml) milk
1. Place a bowl over a pot of water, making sure the water does not touch the base of the bowl. Bring to simmer. Add eggs and sugar and beat over the heat until light and fluffy. Whisk in brandy and rum, continuing to whisk until mixture has tripled in volume.
2. Remove from heat, cool, then beat in ice cream and milk. Pour into serving pitcher and chill until needed. Serve each glass dusted with nutmeg.
Makes about 8 x 6oz (175ml) servings
Lets get real. Double the recipe and start toasting to the New Year!