Time for Mom's best eggnog...

by - Friday, December 28, 2018

My jeans are speaking to me. You laugh, but yes, they are. They whisper, Girl, I think it's time to ween off the sweets... But we still have Robert's birthday and the New Year to celebrate. Please give me just a few more days of indulgence. I will resume my intimate affair with Mr. Mesclun next week, I promise!

Every year, Mom used to make this delectable concoction only for the holidays. Even as a little girl I knew it was special, tasting it for the first time when I was about five. Though culinary connoisseurs debate eggnog's exact lineage, medieval Britain's hot, milky, ale-like drink called posset seems to be its beginnings. Some say nog comes from noggin, referring to the wooden cup it was often served in, and by the late 18th century, the combined term eggnog became a customary libation during Christmas celebrations. I asked my mom to share her delicious recipe so I could continue the tradition with Brenna. We made it for the first time this year.

Vicky's Best Eggnog

3/4 cup sugar, divided in 1/4 cups
6 eggs
1 quart milk
1/2 pint cream
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 ground nutmeg
You will need three bowls - 2 quart-size and 1 gallon-size. 

1) Separate the eggs putting the whites in a quart-size bowl and the yolks in the gallon-size bowl.
2) Add 1/4 cup sugar to the egg-whites and beat with an electric mixer until stiff peaks form. Set aside.

3) In the second quart-size bowl, combine the cream, 1/4 cup sugar, and the vanilla extract. Once again, beat with an electric mixer until stiff peaks form. Set aside.
4) In the gallon-size bowl with the yolks, add the last 1/4 cup of sugar, cinnamon, and nutmeg. Whisk until well blended.

5) Fold the whipped egg-white mixture into the egg-yolk mixture (all in the gallon-size bowl) a little at a time to incorporate. Next, fold in the whipped cream mixture. Blend all until smooth.

6) Now add the milk to the mixture, whisking and beating until frothy.

The finished eggnog can be ladled into bottles (make sure you shake well before serving) or put into a punch bowl served with added brandy or rum. Don't forget to give it a dash of cinnamon on top!

Once you drink homemade eggnog, there is no going back to the store-bought stuff. Period. Sorry Turkey Hill! It is the smoothest, creamiest, lightest tasting sweetness you will ever enjoy. 

Yes, I believe it is time to raise a cup of Mom's best eggnog! Happy New Year! xoxo-Sonya

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