For me nothing really says Christmas quite like the seasons foods that you can’t get any other time of year. I imagine if I lived anywhere else on the planet it would be the weather that made it feel like Yuletime, but as this is Texas it’s seventy degrees outside a week before Christmas. To get my household more into the spirit of the thing I decided to make us some eggnog, one of those aforementioned seasonal foods, from scratch.
1/6 cup sugar, 1/2 Tablespoon of sugar
1 1/5 oz Bourbon
1/2 cup heavy cream
1 cup milk
1/2 teaspoon nutmeg
I had never made eggnog from scratch before so I really had no idea what I was in for. I did know that it had a lot of dairy and a lot of booze, so that made it good in my book. I also added a bit of cinnamon, mostly because I prefer cinnamon to nutmeg any day of the week, but it isn’t necessary.
I will say that because this recipe calls for uncooked eggs, it’s best served immediately while it’s still very chilly. You can easily search the web for cooked alternatives in case you don’t feel like risking. As long as you use pasteurized eggs, however, you should be safe. Again, I reiterate, if you don’t feel comfortable using uncooked eggs or don’t want to use booze then you can tailor it to your exact desires without losing any of the quality of the drink. You just won’t be quite as historically accurate.
Lots of Love,