What is fluffy, creamy, light yet dense, oh-so-alcoholic and symbolic of everything festive?
The E-G-G N-O-Gggggggggg (yes, I’m yelling) 🙂
Santa might be a lie and so the tooth fairy but what are certainly real about Christmas are the the roast turkey and the eggnog. The eggnog is an extremely simple punch to make, yet there are so many different ways to make it.
You could buy the eggnog from a store. But Christmas doesn’t come from a store now, does it? So, why should your eggnog? So, go ahead and invest 15 minutes of your precious time in a kitchen and revel in the smiles of your family and guests licking every last dreg.No Christmas is complete without this fabulous and easy-to-make drink.
The eggnog is one of my favourites and certainly ranks alongside rum and spiced plum cake for must-haves during Christmas.Third Christmas in a row and it has become a tharoor-tradition already 😀
So, here’s my easy recipe for your reference.
You need–
- Eggs
- An egg beater
- Caster Sugar
- Milk
- Whipping Cream
- A shot of Vanilla Essence
- A healthy sprinkle of Nutmeg powder (Even better if you can grate some)
- Alcohol (Whiskey/Rum/Cognac and Bourbon)
- A pinch of salt
I use about 12-15 eggs to serve 20-24 guests. Going with that rough count, I’ll use half a Kg of sugar, a litre of cream and about 1-1.5 litres of milk. Well, the trick to making your eggnog extra-special is preparing your base a good week in advance and giving the flavours time to blend. The alcohol will cure the eggs and the ageing will make it delicious.
Step 1 —
Separate the egg whites and yolks. Freeze the egg whites until Christmas eve. Save half the cream for the final step and use the other half to make the base.
Step 2 —-
Start whisking the egg yolks whilst pouring all the remaining ingredients in a slow drizzle. There is no limit to the alcohol one can pour. Just remember not to pour in too much because the alcohol will shock the mixture and overwhelm the other flavours. Whisk until the mixture becomes creamy and fluffy with a nice light consistency. Refrigerate until you serve. Those who’re apprehensive of having raw eggs needn’t fret because the alcohol will cure the eggs of any semblance of bacteria in the eggs.
Step 3–
Thaw the egg whites on the eve and when you’re ready to serve, let the egg whites come to room temperature. Now, whisk the egg whites for a few minutes until stiff peaks form. Whisk the remaining cream in a different bowl until you get medium peaks. Combine the two and now with a spatula, gently mix with the yolk base.
Now it’s ready to be served in cups over ice. Garnish with grated nutmeg.
Now, what you get at the end of this is a light fluffy xmas drink which is rich and dense, yet light and creamy beyond belief 🙂
Enjoy your eggnogg, have a blessed Christmas and a happy new year. Godspeed!
Yours Always,
N