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Two Classic Eggnog Recipes



A glass of eggnog is liquid merriment—a sweet, creamy, boozy reminder that holiday exhaustion is best alleviated with brazen indulgence. Sure, there’s the store-bought variety, which ranges from okay to god-awful. (If you insist on going the packaged route, look for a locally produced mixer, and blend it with bourbon, rum, or brandy in a cocktail shaker.) But to really appreciate what good nog can do,
make your own and serve it to a crowd.

eggnog Two Classic Eggnog Recipes


12 eggs
  • Separate the eggs, then, using a whisk, beat the yolks vigorously while incorporating the sugar.
  • Whisk until the sugar dissolves, then slowly mix in the cognac or bourbon, followed by the rum, milk, and cream.
  • Stir in a healthy pinch of nutmeg and set aside.
  • In a separate bowl, beat the egg whites until stiff peaks form. Fold the whites into the liquid mixture.
  • Refrigerate the eggnog in a sealed container overnight.
  • To serve, stir the eggnog well, pour it into small glasses or mugs, and sprinkle nutmeg over each..
½ cup superfine sugar
2 cups Rémy Martin VSOP cognac
1 cup Brugal Añejo or other aged rum
3 cups whole milk
1 cup cream
freshly grated nutmeg

drink Two Classic Eggnog Recipes




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The word "classic" tends to get especially abused this time of year. Everything longs to be a holiday season tradition; in the past few weeks, I’ve seen "classic" applied to three sweaters, at least one department store sales event, two Christmas movies released barely 18 months ago, and a certain style of collapsible mini-umbrella. Admittedly, I’m not well-versed in the history of umbrellas, but I’m officially taking up the stance that no collapsible mini-umbrella, regardless of how long-standing or useful, will ever be a classic Christmas anything.
To restore a little bit of balance to a heavy-hitting concept, we hereby present five truly iconic holiday drinks. No offense to red-and-white themed newcomers, this list is strictly for major leaguers.

Homemade Eggnog
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 tsp vanilla extract
1/2 tsp ground nutmeg
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes, then gently bring milk mixture to a simmer. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy, then whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Keep over medium heat, stirring constantly until thick (about 2 minutes). Do not allow mixture to boil. Remove cloves and let mixture cool. Stir in rum, cream, 2 teaspoons of vanilla, and nutmeg. Refrigerate until cold before serving.

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