‘Tis the Season for Eggnog

Try the Traditional Beverage or the Pie

If you’ve been shopping recently you’ve probably seen eggnog showing up in the dairy case—it’s that time of the year. But traditional eggnog is actually quite easy to make, and you can adjust the recipe as needed to make it non-alcoholic—add your favorite extracts if you prefer. If you want to bring some old-time cheer to your holiday festivities, here are a couple of ways you can enjoy eggnog.

Traditional Eggnog

It’s believed that the drink we call eggnog originated from the English beverage called milk punch.

6 eggs, separated

1/2 cup sugar

2 cups whipping cream

1 cup milk

1/2 cup bourbon (optional)

1/2 cup brandy (optional)

1/2 cup light rum (optional)

Nutmeg

1. Beat the egg yolks and sugar until thick.

2. Slowly add the cream, milk, and alcohol; chill.

3. Whip the egg whites until soft peaks form; add to the chilled mixture. Refrigerate and let chill for several hours.

4. Sprinkle with nutmeg when serving. Enjoy!

 

Eggnog Pie

Here’s a different take on eggnog—serve it for dessert instead. This recipe makes one 9-inch pie; you can also prepare ahead and freeze. You can keep in the freezer until just a few minutes before serving.

1 envelope unflavored gelatine

1 cup milk

3/4 cup sugar

3 eggs, separated

1/4 cup rum, light or dark

1 cup whipping cream

Nutmeg

Pie crust—prepared or use your favorite recipe. A crumb crust is great, too.

1. Prepare the pie shell, if necessary.

2. Add the gelatin to 1/4 cup of water and set aside.

3. Bring the milk and 1/2 cup of sugar to a boil.

4. Beat the egg yolks. Add 1/2 of the hot milk and sugar mixture to the eggs and stir. Add the egg mixture to the remaining hot milk and sugar mixture.

5. Cook until the custard coats a metal spoon, stirring but not allowing the mixture to boil.

6. Stir in the gelatin and spirits. Cool in the refrigerator until it starts to set.

7. Beat the egg whites with 3 tablespoons of sugar until soft peaks form; fold into the custard.

8. Whip the whipping cream and fold 1 cup into the custard. Spoon into the pie shell.

9. Add 1 tablespoon of sugar to the remaining whipped cream, beat, and spread on the pie.

10. Sprinkle with nutmeg and chill before serving.

 

 

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