My new home is officially warmed! Since the party was also a bit of a holiday kick-off, I decided to make eggnog from scratch.
Contrary to popular belief, the drink isn’t made of egg and nog (har har), but it is indeed made with raw eggs, and only a few other ingredients. Random/fun fact: I’m kind of obsessed with frothy egg whites so I’m definitely the target audience for eggnog. This drink was so easy that I’ll definitely be making it again, though the one caveat is that you do need a mixer.
Another fun fact for you is that despite my frequent baking and cooking, I’m really bad at cracking eggs. I think I’m nervous about getting raw egg all over the surface on which I’m cracking it, so I never do it hard enough at first. And then I have to crack it again which means that the egg ends up with several cracks instead of just one, and that can lead to shell bits needing to be fished out of the bowl. This doesn’t happen all the time, but often enough that it’s kind of embarrassing.
Well, fortunately making a batch of eggnog large enough for a party meant that I conquered my egg-cracking phobia with total immersion. I quadrupled Mark Bittman’s eggnog recipe and successfully cracked a dozen eggs — and I managed to separate the yolks and whites without any cross-contamination!
The finished product was a real treat. One party guest declared that it “tasted like melted ice cream” and another friend, in reply to something I had said that definitely wasn’t eggnog-related, said, “Sorry, what?…I just can’t stop thinking about the eggnog.” So I’d say it got two thumbs up.
Here’s my adaptation of the Mark Bittman recipe (original is here):
- 12 eggs
- 8 tablespoons sugar
- 2 teaspoons vanilla extract (I used fancy vanilla paste)
- 4 cups 2% milk
- 4 cups light cream
- 3 cups water (I had run out of dairy…! But the drink kept its thick consistency despite being watered down)
- 2 cups rum
Separate the egg whites from the yolks. Add sugar to bowl with yolks and beat until well mixed. Add the vanilla, dairy (plus water in my case), and rum and stir together. In the other bowl, beat the egg whites until foamy. Fold the whites into the rest of the mixture. Let sit in the fridge for a few hours. Garnish with nutmeg.