Once a staple at holiday parties, eggnog is one of those foods that have gone the way of the fruitcake. It’s unfortunate that it’s become relegated to retirement home holiday mixers, because when done right, eggnog is delicious!
It’s easy to pin the blame for ‘nog going out of style on the high calorie content or concerns about food borne illnesses, but personally I think it’s because most eggnogs sold in cartons are just gross. Syrupy sweet and tasting of fake rum, they bare little resemblance to eggnog made from scratch.
Served warm with a splash of Scotch, this creamy holiday treat will take the chill off the coldest of winter days. Even chilled, it will warm you up from the inside if you add enough hooch.
Leftovers from your holiday party taste great added to your morning coffee, and replacing the milk in pancakes for a little ‘nog makes for a delicious breakfast treat.
Food blogger Marc Matsumoto shares this vanilla eggnog recipe in a full post on the Fresh Tastes blog.
- 1 vanilla bean
- 4 cups milk
- 2/3 cup sugar
- 4 whole eggs
- 2 egg yolks
- 1/2 cup cream
- Scotch whisky (optional)
- Split the vanilla bean in half by holding one end down on a cutting board and running a knife away from your hand and down the length of the bean. Open up the bean, and then use the back side of the knife to scrape out the black seeds. Place the seeds and the husk in a small saucepan along with the milk and sugar.
- Heat over medium low heat, stirring regularly to prevent burning until the surface is foamy and the milk is steaming hot.
- In a large bowl, add the whole eggs and egg yolks and whisk until pale yellow and foamy. Place the bowl on a wet towel so it doesn’t slip, and then pour the hot milk into the egg mixture while whisking constantly (it may be easier to have someone help you). It’s important to keep the egg moving as you add the hot milk, otherwise it will clump.
- If you are concerned about Salmonella, measure the temperature of your mixture and if it has not hit 160 degrees F, pour it all back into the pot and cook over low heat while stirring constantly until the mixture reaches 160 degrees. If you heat it anymore, the egg will curdle.
- Whisk in the cream and serve warm, or chill in the fridge. I like to serve the Scotch on the side, so people can add as much or as little as they like.
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.