We sometimes only celebrate Christmas in July so we can make this eggnog. A traditional holiday drink, it’s enjoyed in colder climates on Christmas Day, so it’s perfect for us now, while the weather’s chilly.
This recipe serves four to six people … you can add the alcohol at the last minute for the adults in the party.
You’ll need: Six large egg yolks, half to three-quarters of a cup sugar (depending on how sweet you like your drinks), two cups full cream milk, one cup double thick cream, a generous pinch of cinnamon, one teaspoon freshly grated nutmeg (or a generous pinch if using dried), two cloves, two teaspoons vanilla extract, and for the adults, one tot each rum or bourbon (optional), four egg whites (optional).
To make: Beat the egg yolks until they turn light, then add the sugar one tablespoon at a time, continuing to beat constantly, on high, until fluffy.
In a pan over low heat, heat the milk, cinnamon, vanilla, and cloves until hot. Be careful not to boil.
Take off the heat, and slowly add half the hot milk into the egg mixture, whisking constantly. Pour the egg and milk mixture back into the pan. Cook slowly, stirring with a spoon, until eggnog thickens … it should coat the back of your spoon. Make sure it doesn’t boil.
Take off the heat, and stir in the cream and nutmeg, then strain and chill for half an hour or so.
You can serve as is, or add your rum or bourbon, or, if you want to go the whole traditional eggnog way, you can now beat the egg whites (beat until frothy, add one teaspoon sugar and then beat until they reach stiff peaks) and fold them into the eggnog. Sprinkle with a little more cinnamon. Happy Christmas in July!
