Christmas Classics: Christmas EggnogDecember 25, 2012
- Mikka WeeWords
While most of us have read about eggnog, or have only heard of it, or have seen it being downed by a bunch of Western folk on television, it might be high time to try this classic Christmas concoction right inside your very own Filipino home.
Eggnog is a tricky beverage to prepare, but it takes pride in its versatility, being customizable to whatever flatters your taste buds. Think of it as a spiked leche flan drink of sorts. Get the picture? Good. Now let’s get whippin’.
The key to achieving that thick, custard-like consistency is in the beating of the eggs. If you want it fluffy and heavy just like this recipe’s, separating the eggs and whipping the whites into soft peaks will do the trick. If you want a smoother consistency, you can opt to combine the yolks and the eggs in step 4 instead of isolating them from each other. Kids want some of the eggnog? Do away with the alcohol completely. Add more milk if you want it creamier; add sugar, if you want it sweeter. Other liquor options are also welcome. How about a splash of sherry instead? It’s entirely up to you.
Most of the concerns regarding eggnog have to do with the safety of consuming raw eggs. That’s why it’s important to choose the freshest carton in the grocery if you plan to make a batch for your friends and family. But is this drink worth the toil? Oh yes, it is. Just like a fuzzy sweater on a chilly Christmas evening, this Eggnog will envelope you in a soothing warmth that’ll melt even the coldest of Scrooge-like hearts. Merry Christmas!
Classic Christmas Eggnog
Total Time: 20 minutes / Yield: 1-2 servings
- 4 yolks
- 4 whites
- 1/2 cup full cream milk
- 1/2 cup heavy cream
- 1/3 – 1/2 cup sugar
- 1/2 cup bourbon or whiskey or rum
- 1 vanilla bean
- Mix the milk and cream together.
- Ribbon yolks and sugar.
- Heat milk-cream with vanilla bean.
- Pour milk-cream into yolks and whisk inside a double boiler.
- Add the alcohol.
- Cook until thick, cool.