R EC I PE R ET R O SPECT I V E
Classic Eggnog Hands-on time: 20 minutes Total time: 3 hours Makes: 16 servings (about 12 cups)
Food trends come and go, but these goodies from our recipe archives will always be in style. BY THE TEST KITCHEN
This recipe from our Holiday Celebrations 2009 special issue is a deliciously creamy, boozy toast to the new year. For a booze-free version, simply use milk instead of the spirits. 16 1⅓ cups 3¾ cups 3 cups ½ tsp 1½ cups ¼ tsp
egg yolks icing sugar milk whipping cream (35%) vanilla bourbon, dark rum, brandy or milk grated nutmeg
In large heavy-bottomed saucepan, whisk egg yolks with icing sugar until smooth. Whisk in milk and ½ cup of the cream; cook over medium
heat, stirring, until thick enough to coat back of spoon, 8 to 10 minutes (do not boil). Remove from heat. Stir in ¾ cup of the remaining cream and the vanilla; strain through fine-mesh sieve into bowl. Cover surface directly with plastic wrap; refrigerate until chilled, about 30 minutes. Whisk in bourbon; cover and refrigerate for 2 hours. Transfer to punch bowl. In separate bowl, beat remaining cream until slightly thickened; fold into eggnog. Sprinkle with nutmeg. PER SERVING: about 321 cal, 6 g pro, 22 g total fat (12 g sat. fat), 14 g carb, 0 g fibre, 265 mg chol, 47 mg sodium, 141 mg potassium. % RDI: 11% calcium, 5% iron, 2% vit A, 14% folate.
PHOTOGRAPHY, RONALD TSANG. FOOD STYLING, CHRISTOPHER ST. ONGE. PROP STYLING, ALANNA DAVEY
HOW-TO VIDEO
Watch how to make our Classic Eggnog at canadianliving.com/ classiceggnog.
TESTED TILL PERFECT
DECEMBER 2015 | CANADIANLIVING.COM
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