3 minute read
Homemade Eggnog Made Easy
Homemade Eggnog
Advertisement
Made Easy
By Chrystal Savage
Eggnog is a staple of the season but, according to American chef Joshua Weissman, “If you’ve never made your own eggnog, then you’ve never truly had eggnog.”
There are a variety of brands and flavors of eggnog that begin lining supermarket shelves as the holiday season approaches. Some of the most popular include sugar cookie, pumpkin, vanilla, golden, dairy-free and, of course, classic. But what if you could make the holiday favorite fresh from your kitchen in less time than it takes to run to the grocery store?
Consider using fresh, local goods, such as whole milk and heavy cream from Clark Farms Creamery, fresh hen eggs from Frog Pond Farm and spices from Wellington Herbs and Spices for a superior, and supportive, flavor profile.
Easy Eggnog in Under an Hour
Recipe courtesy of joshuaweissman.com. Serves four, 8-oz. servings and can be completed in approximately 50 minutes.
Eggnog ingredients:
3 c. whole milk 1 ½ c. heavy cream 1 ½ tsp. vanilla extract or half a vanilla bean 6 egg yolks 1 c. granulated sugar 1 tsp. cinnamon ¼ tsp. ground clove 2 tsp. ginger powder 1 ½ tsp. ground nutmeg Optional: ¼ c. rum, brandy or cognac Ingredients for optional whipped topping: 6 egg whites Up to 3 cups granulated sugar, as desired
Garnish ideas: Cloves or ground spices Cinnamon sticks Equipment: Fine mesh strainer or sieve, with or without cheesecloth Kitchen bowls, including at least one metal bowl A mixer is recommended, but not required Please note, spice amounts can be modified or omitted as desired.
Instructions:
Bring milk to a simmer. While the milk is simmering, separate yolks and whites.
Beat egg yolks in a separate bowl, adding sugar gradually and whipping until light in color.
Once the milk has simmered, slowly temper the milk into the egg yolk mixture by gradually scooping in a little at a time until milk has fully combined with the egg yolk mixture.
Add vanilla extract or bean.
Consistently stir for 10-15 minutes over low heat to prevent curdling. Do not boil. Look for a nappe consistency (coats the back of a spoon when you run your finger through it).
Strain through a fine-mesh sieve into a metal bowl.
Place metal bowl on ice-water bath and let cool for 5-10 minutes.
Grate, chop or grind additional spices if needed.
Add cinnamon, clove, ginger powder, nutmeg, heavy cream and alcohol, if desired.
Store for up to two weeks.
Serve as needed and over ice if desired.
To finish, add leftover whipped egg whites, alcohol or more nutmeg as desired in a glass.
Instructions for whipped topping:
Beat egg whites until reaching a whipped cream consistency.
Add up to 3 cups of sugar, as desired, for sweetness.
Store for up to two weeks.
Instructions for garnish:
Grate, chop or grind additional spices as desired.
Add cloves, spices and cinnamon sticks until desired effect is achieved.
2
3
4
5
1. Use farm-fresh ingredients, including local whole milk, heavy cream, chicken eggs, vanilla extract, granulated sugar and spices. 2. Separate egg yolks from whites and set the latter aside. 3. Pour three cups of whole milk into a pan on low heat. 4. Beat egg yolks while periodically adding granulated sugar. 5. Pour tempered milk into egg yolk mixture, stirring consistently. 6. Add spices and mix. 7. Strain liquid into the ice bath bowl. 8. Beat egg whites with optional granulated sugar until a desired consistency is reached.
