Eggnog
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https://www.almanac.com/george-washingtons-christmas-eggnog
George Washington’s Eggnog
We’ve slightly adapted this recipe to make the ingredient amounts clear. We recommend preparing the mixture a day in advance so it’s well chilled. It’s well worth it! The grocery store stuff isn’t even the same animal.
Ingredients:
12 eggs (pasteurized if possible), room temperature
½ cup sugar
One-fifth bourbon (750ml bottle)*
½ teaspoon salt
1 quart whipping cream
Optional: 1 cup milk
1 to 2 teaspoons nutmeg, freshly grated (not ground)
*Note: You can adjust the amount of alcohol in this recipe or omit it altogether. Or, use a different alchohol on hand; common choices include brandy, rum, bourbon, or whisky. One eggnog recipe we enjoy (from the 1950s) uses “1 cup bourbon and 1 cup Cognac” in place of the one-fifth bourbon.Directions:
Separate the egg whites and egg yolks very carefully, making sure there is absolutely no yolk in the whites. Cover the egg whites and store in the refrigerator.
Whisk egg yolks and sugar in a large bowl. (Or, use an electric or stand mixture with a whisk attachment.) Whip until thick and smooth; it should be lemon yellow in color, 5 to 7 minutes.
Slowly add the alcohol desired to large bowl while beating at slow speed. Scrape down side of bowl. Chill mixture for several hours or overnight.
In separate bowl, beat the egg whites and salt until almost stiff.
Whip the cream until stiff.
Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.
When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.
If desired, add 1 cup of milk to the yolk mixture for a thinner eggnog. -
We made eggnog this afternoon, and it's chilling in the fridge right now.
Homemade Eggnog (Tastes Better From Scratch recipe) https://tastesbetterfromscratch.com/homemade-eggnog/
6 large egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
2 cups milk
1/2 teaspoon ground nutmeg
pinch of salt
1/4 teaspoon vanilla extract
ground cinnamon (or nutmeg), for toppingInstructions
Whisk the egg yolks and sugar together in a medium bowl until light and creamy.In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
Remove from heat and stir in the vanilla.
Pour the eggnog into a pitcher or other container and cover with plastic wrap.
Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired.
Store homemade eggnog in the fridge for up to one week.
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We made eggnog this afternoon, and it's chilling in the fridge right now.
Homemade Eggnog (Tastes Better From Scratch recipe) https://tastesbetterfromscratch.com/homemade-eggnog/
6 large egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
2 cups milk
1/2 teaspoon ground nutmeg
pinch of salt
1/4 teaspoon vanilla extract
ground cinnamon (or nutmeg), for toppingInstructions
Whisk the egg yolks and sugar together in a medium bowl until light and creamy.In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
Remove from heat and stir in the vanilla.
Pour the eggnog into a pitcher or other container and cover with plastic wrap.
Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired.
Store homemade eggnog in the fridge for up to one week.
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@taiwan_girl
It was delightful. We've made other recipes, too, and this one was almost as good as one from several years ago. I need to search for that older recipe again. It was better, but probably more work. If I find it, I'll post it.
