After spending 2 years living on the rugged coast of Northeastern Scotland, a job now takes us to Fairbanks Alaska. Originally from Oregon, I am a writer, a mother, an aspiring frontier woman, a nostalgia junkie, and a book addict. I call myself a trailer wife, which refers to the state of a person (most often a woman) who is caught up in the professional trajectory of their spouse. This blog will chronicle my journey between two places I never, ever, imagined I'd call home.
DAY SIX: Egg to the Nog
Eggnog is not a gray-area beverage. Much like Marmite, cilantro and foie gras (hate, love, hate), you either love it or hate it. I've seen many a holiday gathering divided by bitter feuds concerning this delicious dairy product. And for those of you out there who are decidedly NO on Nog, I beg you to reconsider. If, after trying the following, you aren't pining for eggnog lattes by Halloween, I'll eat a few teaspoons of Marmite.
1. Add ice: seems strange, but ice actually breaks up the viscosity of nog (or phlegm-ade as one articulate friend put it) and allows you to enjoy the unique flavor without feeling congested.
2. Sans nutmeg: I find that many people overseason nog with copious amounts of nutmeg (Starbucks, I'm looking at you). Ask the barista to leave it out and I bet you'll notice a big difference.
3. When all else fails, add Bourbon: or Scotch, if that's what you have (ahem). I'm a big fan of the plain old Lucerne Lite Eggnog found in the milk case of most grocery stores. But be prepared - it has a tendency to sell out at very inopportune times. Try making it at home! The best recipe I've tried calls for the following...
Holiday Nog (8 servings)
4 fresh eggs, separated
1/2 cup sugar, divided into 2 parts
1/2 cup white rum
1 1/2 cups milk (I use 2%)
1 1/2 cups Whiskey (Bourbon is best)
1 cup heavy whipping cream, divided into two parts
Ground nutmeg (for presentation)
- Separate eggs into yolks and whites in separate bowls. I put the whites into the mixer and the yolks into another bowl.
- Beat egg-yolks with 1/2 of sugar, set aside.
- Beat egg-whites until stiff, then mix in other 1/2 of sugar.
- Pour the yolks into the whites and mix together slowly.
- Stir in white rum slowly. I've tried dark rum and it works.
- Stir in milk slowly.
- Stir in whiskey slowly
- Stir in 1/2 of cream slowly
- Whip rest (1/2) of cream and fold in carefully.
- Serve at room temperature by ladling the eggnog into glasses and sprinkle nutmeg on the top.
1 comments:
I LOVE NOG! My favorite, is Martha Stewart's. Its basically eggs and booze. We tried it last year and it was DELiSHHHHHHHH (what i remember of it)! Its hard to be bad with almost SIX CUPS OF ALCOHOL. yum!!
* 12 eggs, separated
* 1 1/2 cups superfine sugar
* 1 quart whole milk
* 1 1/2 quarts heavy cream
* 3 cups bourbon
* 1/2 cup dark rum
* 2 cups cognac
* freshly grated nutmeg
*note, i think we just substituted a bit of Jack Daniels since cognac is so expensive.
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