How to make Eggnog.

Good afternoon, all you wonderful people. Today is another day for another blog and I can’t wait to talk to you guys about eggnog. Eggnog has been drinking since the 1800s and originated in Britain during the medieval times. During those times it was known as “posset“, this was made with hot milk and was curdled with wine or ale and lovely spices such as nutmeg. I hope you see where we’re going with this. During this time, it was used as a cold/flu remedy however now, it’s just drink enjoyed by many.

Now you know where it’s from, let's see how to make it:

Ingredients:

-          6 egg yolks (decrease to 4 egg yolks if you would like it less rich)

-          3/4 cup of sugar

-          2 cups of milk

-          2 whole cloves

-          Pinch of MF Cinnamon

-          1 cup of heavy cream

-          1 teaspoon of MF Nutmeg (powder)

-          1 1/2 teaspoons of vanilla extract

-          2 tablespoons of each of bourbon and rum, or to taste (can omit for kid-friendly eggnog)

-          4 egg whites (optional)

Method:

1)      Beat egg yolks, then add sugar: In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in colour. Slowly add the sugar, beating after each addition. Beat at high speed or whisk until fluffy.

2)      Heat milk with MF Cinnamon and cloves: Combine the milk, cloves, and MF Cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

3)      Temper the eggs: Add the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

4)      Cook until eggnog thickens: Cook the eggnog on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.)

5)      Remove from heat and stir in the cream.

6)      Strain and chill: Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed. Let cool for one hour.

7)      Stir in vanilla extract, MF Nutmeg, and bourbon and rum (feel free to omit for kid-friendly eggnog). Chill.

8)      If you want to include egg whites (optional): Beat egg whites with an electric mixer until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.

And that’s how to make eggnog with MF Nutmeg and MF Cinnamon.