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Making cooked eggnog and starting with a custard also allows us to make our eggnog non alcoholic. Refrigerate for at least a couple hours or overnight until chilled. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. Taste your eggnog (carefully- it will still be very hot) for sweetness and nutmeg flavor. And yes, you can also drink it right away. The grapefruit is because it nullifies one of my meds. You didn’t give a recipe for uncooked egg nog. Remove from heat and add 2 cups milk and extract. The eggs and ale of posset over time became known as ‘egg-nog’. Then, the whites from the eggs are beaten to frothy and gently mixed into the milk and liquor mixture to give it that thick texture. Stir in 2 cups milk. This recipe for Homemade Cooked Eggnog can be served with alcohol or non alcoholic, making it the perfect Holiday drink for everyone! We first find mention of eggnog as a drink in the early 19th century in both America and Britain (where the common name was an ‘egg flip’). Add the milk, cream, bourbon and nutmeg and stir to combine. salt 1 qt. This means that part of the eggnog will still be "uncooked" so be aware of the safety concerns eating raw egg. We start by making a basic, thin nutmeg custard. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Can't use milk so going to try rice milk can you use anything other than half and half or heavy cream. I followed the directions exactly, with the exception of using fat free milk instead of 2%. Separate the eggs and store the whites for another application. (If you have a cooking thermometer, make sure it reaches 160°F. milk 1 tsp. Ladle a little of the warm custard mixture over the cornstarch and mix until the cornstarch has dissolved. Even though the liquor changes, the name ‘egg-nog‘ stuck. From what we can tell from records, the historic drink that eggnog is thought to have evolved from, the ‘posset’, was a pre-16th century British drink that evolved into a cream and citrus dessert in its native location. Required fields are marked *. Nog was the common name at that time for a strong ale. COOK over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a … Remove from heat and let cool slightly. This recipe first appeared on altonbrown.com. Printer-friendly version. I still won't choose to drink it by the gallon, but it was pretty good. The drink most likely originated from a hot British drink that was a mixture of eggs, milk, and ale, called posset. If you are making eggnog and use liquor ( whiskey, brandy or rum- I use all three) then it really does not to be cooked. Hi Frances. Made this Christmas Day and it was awful. Your email address will not be published. My reluctance to eat the raw eggnog is more because of the sound of it, not because of any health issues. Put the cornstarch in small bowl. Do not boil.). Just so you know I am a kidney transplant patient and I am restricted from eating raw clams or oysters, raw sushi and grapefruit. Add your desired liquor or milk to thin the eggnog to your desired consistency. DIRECTIONS In a large saucepan, mix the eggs, sugar, and salt, if used. The thing is, I don't really like it. It is not always accurate. It tasted like bad eggs and sour milk. When you make a cooked eggnog, you are basically making a custard that is then thinned to a drinkable consistency. I’m British born and bred and I’d never even heard of eggnog until I set foot on US soil. No amount of extra sugar or vanilla could save it and the whole pot went down the garbage disposal. 4 %, 1 teaspoon almonds or 1 teaspoon rum extract. You can choose to add your favorite eggnog liquor or milk to thin your cooked eggnog out to the perfect consistency for you! So yes, you are correct, eggnog would better be classified as American than British. Confused, because all I kept picturing when I saw the words cooked + eggnog was something vaguely resembling scrambled eggs in a glass. Find out more about her and our mission on our About Page. Also, as stated in the recipe, you were just looking for the milk to barely start frothing around the edges of the pot in step 1, so if you were waiting for the entire pot to fully froth, that could be why it took so long. Then, the whites from the eggs are beaten to frothy and gently mixed into the milk and liquor mixture to give it that thick texture. eggs, pasteurized if you need peace of mind. Since I was making this eggnog mostly to use in a different recipe, I did not add rum or other alcohol to this. The heavy cream gets replaced with 2% milk and we dial the sugar down so that you can really taste the nutmeg. There were so few people in the class, just enough to keep from being cancelled, that we'd usually meet at her home and drink tea and someone would bring cookies. Pour the cornstarch mixture into the pot, stirring well. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. Total Carbohydrate For best results, eggnog should be chilled at least 2 hours before serving. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. vanilla 1 c. whipping cream, whipped garnishes or stir-ins (optional) In large saucepan, beat together eggs, sugar and salt. We’re sorry you had trouble with this recipe. Add your name to the “insider list”, 1 1/2 cups heavy cream (or half and half). Fill your glass 2/3 full with the eggnog mixture. It’s just one of those festive holiday indulgences that I love. While, now a days, the risk of salmonella from uncooked eggs is very slim, we like to make a cooked eggnog, because it helps us lighten the recipe up a bit. Sign up for our newsletter to receive cultural tidbits & tasty dishes! She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes. Hi Kelly. But if you want to use the raw egg whites to make this eggnog fluffier, beat the egg whites separately in another bowl until stiff and fold them into the finished eggnog drink. Refrigerate at least 2 hours to cool … Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture. But, it is hard to say if the alcohol can actually kill salmonella bacteria, if it is present is the eggs, so many people find it better to be safe (and make cooked eggnog).

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