This cooked version of a Christmas Classic will have you celebrating the holidays the way they should be. Give this recipe a shot at your next holiday party and with it’s bursts of nutmeg, cinnamon and vanilla, all chased down with a complementary-spiced rum finish, you will find yourself making the holidays more joyful for eggnog enthusiasts and haters alike.
This eggnog is so creamy, with a smooth finish and balanced with the spices and rum.
Even if you haven't had eggnog before odds are, you definitely have an idea of what it is. Eggnog, like most popular drinks around the world, has been enjoyed for centuries in many different forms and identities. In fact, most countries, with access and the consistent use of fresh eggs and dairy, have some variation of eggnog. Whether it is served hot, cold, or at room temperature, the basic components for eggnog are cream/milk, flavorings, and alcohol.
The origin of eggnog in the United States dates back to before the country even existed. In fact, George Washington was even said to have had his very own, rather loaded, version of eggnog he used to serve to guests at his home in Mount Vernon. Eggnog, which was originally served warm, became a natural favorite for those celebrating around the holiday season. The balmy heat provided through both the temperature and spirits paired with the rich and creamy texture helped to keep all consumers toasty and jolly.
While many variations of eggnog exist, we like ours to be on the sweeter side so that we can balance it out with the rum. We also like to cook the cream mixture briefly over a double-boiler. When you really break it down, this may be more of a creme anglaise, but it is so good that I have no drive to change it. No joke, I have had more than a handful of people tell me they detest eggnog, only to crush multiple glasses.
For me, the key is in the texture. While the idea of dairy, eggs and alcohol all mixed together may seem pretty oxymoronic, the key to offsetting that potentially queasy combo is to make sure the thickness is on point. You want the drink to be smooth and free flowing, no thicker than chocolate milk. If you keep your eggnog on that thickness plane, your company will have no issues putting down mug after mug. If you do try to serve thick, pastelike eggnog, you might want to think about lighting a few scented candles and covering the christmas decor and valuables in preparation for the potential vomit-off that may come by the end of the night.
Homemade eggnog only includes a few ingredients. Here's your grocery list:
While the prospect of making your own eggnog may seem intimidating, it really shouldn’t be. To sum it up, you are essentially following these easy steps:
Not so tough, right? And, it tastes so much better than store bought!
Happy holidays friends!
With it’s bursts of nutmeg, cinnamon and vanilla, all chased down with a complementary-spiced rum finish, you will find yourself making the holidays more joyful for eggnog enthusiasts and haters alike!
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