How To Make Eggnog


The holiday season is just around the corner and with it comes one of our favorite seasonal drinks.  Eggnog is a delicious drink that is generally very terrible for your health but tastes very good.  Eggnog is best described as a liquid custard topped with meringue.  In this first blog post we will give you our recipe for this tasty drink.  The main ingredients will be no surprise as the main ingredients needed are eggs, heavy cream, milk, nutmeg, and sugar.  The following amounts will make roughly 6 servings but can be scaled up to make more.

For the custard base you will need:
4 egg yolks
1 cup heavy cream
2 cups whole milk
1/3 cup white sugar
ground nutmeg

For the meringue:
4 egg whites
1 tablespoon white sugar

To start this recipe you will need to separate 4 large eggs to start.  Place the egg yolks in a pot and add the 1/3 cup of white sugar to the pot.  Use an egg beater to emulsify the egg yolk mixture until the mixture turns a light yellow color.  At this point you will add the heavy cream and whole milk then place the pot over heat.  While the custard base is heating up add the ground nutmeg to the mixture (preferably fresh nutmeg but you can use nutmeg that is already ground if you can’t find the raw nut).  If you wish to add any alcohol to your eggnog now is the time.  Either a white rum or whiskey works well in this recipe.  The goal of your heating is to bring the mixture to 170 degrees.  Once it reaches that temperature you will take the pot off the heat and move it to an ice bath to quickly cool the custard.

While the custard base is cooling you can move along to making the meringue.  To do this you will start by whipping the egg whites until you start getting foamy, soft peaks that barely hold form.  Once there, add the 1 tablespoon of sugar to the egg whites and continue to whip until you get stiff peaks.  At this point the meringue part of the recipe is complete and you are ready for final assembly.

In order to complete this recipe you will take the cooled custard base and mix in the meringue.  You are free to eat this right away but I think this dish is slightly better if you let the combined mixture cool for another hour or so.  This isn’t necessary but adds a deeper flavor to the dish.  The 2 parts of this beverage will separate so you will need to mix (or shake) this before you serve it.

Pauline Porter also writes about Credit Counseling Services, Collection Company Tips and Technology