To me, nothing is more festive than eggnog. Snow falling, carols playing, and a glass of chilled eggnog is all it takes to put me in a festive holiday mood. I know you can buy eggnog at the store without all the work of making it yourself…but I promise that the store-bought stuff can’t hold a candle to the flavor of homemade eggnog! If you want to share, I’d love you hear some of your favorite holiday foods or drinks!
If you like the flavor of eggnog, but find it too rich to drink on its own, here are a few other uses for it:
· Eggnog coffee and/or tea (use eggnog instead of milk and sugar)
· Eggnog French toast
· Eggnog rice pudding
· Eggnog panna cotta
· Eggnog bread pudding
· Eggnog ice cream (just put it into your ice cream maker as you would any other custard)
· Eggnog oatmeal (prepare oats with eggnog instead of water and/or milk)
· As a replacement for milk in cookies, muffins, cakes, and/or bread recipes (recipe coming soon!)
· Eggnog buttercream (recipe coming soon!)
· Dark chocolate eggnog truffles (recipe coming soon!)
Remember that you have until December 20 at 9PM EST to submit a Christmas recipe (i.e., any recipe that says Christmas to you) for the All Through the Year Cheer event. The prize for the winning recipe will be a one-year subscription to Cooking Light magazine! Brandy and I are so excited to see what everyone comes up with!
(Yield: About 12 (½ c) servings)
6 large eggs
⅔ c white sugar
¼ teaspoon salt
4 c reduced-fat milk (I used 2% milk, but you can use whole milk if you like your eggnog richer)
1 TB pure vanilla extract
½ teaspoon fresh grated nutmeg
¼ teaspoon cinnamon
¾ c heavy cream
Cinnamon sticks (optional, for garnish)
In a 3 or 4-quart pan, whisk together the eggs, sugar, and salt; once combined, whisk in the milk. Turn the heat onto the lowest possible setting and heat until the custard reaches 160F or coats the back of a wooden spoon, stirring frequently (this should take about 45 to 60 minutes). (Or you could do this in a double boiler.)
Strain the mixture through a sieve to remove any pieces of egg, then stir in the vanilla, nutmeg, and cinnamon. Refrigerate until chilled (at least 4 hours).
Right before you’re ready to serve the eggnog, whip the cream into soft peaks and fold it into the cold custard. Serve the eggnog in chilled glasses garnished with a cinnamon stick for stirring. This keeps for about a week in the fridge.