Last post I discussed Thanksgiving (despite it being over)… Now, it is time to look forward to the Winter holidays. Now, winter holidays I tend to celebrate are Christmas and New Year’s. There are a few dishes that grace the tables on those holidays, but one of my favorite is Eggnog.
Yes, I said Eggnog. I would like to start out by saying that I strongly dislike store-bought eggnog. There is one recipe that I have found that I enjoy, and that is my mother-in-law’s family recipe. If you do not like Eggnog, I would recommend that you find people who do and make a small batch (half this recipe). Then, you can try it. And, if you don’t like it, there are people who will drink it. 🙂
~16 8-oz servings
- 6 eggs
- 1 c sugar
- 1/2 gallon milk
- 1/2 gallon vanilla ice cream
- nutmeg (optional)
- YOU WILL NEED: 1 punch-size bowl, 1 large mixing bowl, hand-mixer (or wisk), something to cut or scoop ice cream.
- Set out ice cream to soften, about 10-20 minutes, depending on freezer temperature.
- Separate eggs (yolks in punch bowl, whites in mixing bowl)
- Add the sugar to the egg yolks and cream together.
- Mix a small amount of milk into the yolk and sugar mixture and stir until fully incorporated. Then, slowly stir in the rest of the milk.
- Cube ice cream and put in eggnog mixture.
- In your large mixing bowl, mix the whites until very stiff (electric mixer works best)
- Fold the egg whites into the eggnog mixture
- Sprinkle with nutmeg (optional, Nutmeg sometimes disagrees with me, so I tend to skip this step)
- Serve and ENJOY!
There you have it. It is the Burks/Bruno family Eggnog recipe. It is by far my favourite and is something I adore making.
If you have leftover eggnog after your event, don’t fear! Put it in a container in the freezer and it becomes similar to eggnog ice cream (emphasis on the ice part…). That is an absolutely delicious treat for any day.
For Those who don’t like the idea of consumning raw eggs: They DO sell pasteurized eggs at the store, you just have to look for them. If you don’t feel like spending a little more for these eggs, you can pasteurize eggs yourself! BRIEFLY cook the eggs, in shell, in boiling water. Briefly, here, is approximately 30 seconds… you don’t want cooked-egg bits in your eggnog.