The moment eggnog appeared on the grocery store shelves, was the moment that Sam has kept our fridge continually stocked with the stuff. In other words, since about Halloween.
I made eggnog one year, and I still remember its marvellously fluffy, like-a-cloud consistency. Not at all like the thick beverage in the carton.
Since I started on Christmas early this year, and because I did virtually all my shopping on-line, I suddenly have spare time (!) a week before the big day . So, on this snowy, don’t-have-to-go-anywhere afternoon, I have decided to add eggnog to my list of things to bake and make.
Honestly, it just couldn’t be easier, and it only takes minutes to whip up.
Think of it as a Christmas smoothie.
Here, a recipe from the TASTE magazine, by the famed Vancouver chef, David Hawksworth:
- 7 cups (1.75 L) whole milk
- 1 cup (250 ml) whipping cream
- 1 vanilla bean
- 1½ tsp (7 ml) cinnamon
- 8 egg yolks
- 6 tsp (1 oz / 30 ml) vanilla purée
- ¾ cup (175 ml) sugar
Make eggnog the night before your event. Blend all ingredients together. Refrigerate until ready to enjoy. For Adults: Before serving, add your spirit of choice – 1 oz (30 ml) per ½ cup (125 ml) of Holiday Eggnog – and serve over ice. Makes 16 cups (4 L)