It was around my fourth year in the United States when I first had eggnog. It was freezing, and my friends and I were trying to light an oil lamp from an army surplus store, shivering underneath a bridge towering over a frozen creek. As my friend desperately tried to light the wick with the weak flame, we came to the conclusion that we need to find shelter before we die of hypothermia. Which should have been a no-brainer because there was a King Soopers half a mile away from us.
We weren’t going to buy anything, but the eggnog was 50 cents and one of my friends really wanted it.
Standing near the entrance, waiting for my friend’s dad to come to pick us up, we split the eggnog into red solo cups. At that moment, my life changed. It was smooth and creamy but full of flavor. The deep taste of spices and artificial rum took me to another dimension.
Why haven’t I had this before?
Sure, I’ve had the eggnog latte from Starbucks but it just kind of tastes like a normal latte with spices. Homemade hot chocolate is disappointing at most. Most peppermint mochas taste like soy sauce. But eggnog is a work of art. The 13th-century English person who first decided that milk, spices, alcohol, and eggs belonged in the same drink has made the world better. Life better. Christmas better.
For those of you who are craving eggnog (as you should be), here’s a recipe (Recipe Courtesy of Alton Brown – Eggnog:)
Ingredients:
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1-pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*
Directions
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In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon, and nutmeg and stir to combine.
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Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the one tablespoon of sugar and beat until stiff peaks form.
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Whisk the egg whites into the mixture. Chill and serve.
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Cook’s Note: For cooked eggnog, follow the procedure below.
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In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
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In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
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In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the one tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
Enjoy and Happy Holidays!
