Christmas is just not Christmas without a chilled glass of creamy and smooth eggnog in your hand. Even before the plates and platters have been cleaned from your Thanksgiving feast, you will find all kinds of different eggnogs popping up in the milk section of your local grocery store. They will be stationed there until the new year begins. This year, instead of buying a few gallons of this creamy treat for your dinners and parties (or for relaxing around the fire), why not try your hand at making it yourself? Here are some eggnog recipes to get you inspired.
Mexican Eggnog
In a medium-sized saucepan, whisk together four eggs, one can (14 ounces) of sweetened condensed milk, one can of evaporated milk (12 ounces), two tablespoons of french vanilla flavored coffee syrup, half a cup of clear rum and half a teaspoon of cinnamon. Cook the mixture over medium heat, continually stirring, for five minutes until the nog is hot. Do not let the mixture boil, however. Strain the mixture into a container or pitcher and let it get to room temperature. Refrigerate the eggnog. When ready to serve, grate some nutmeg over the top. This recipe will serve eight.
Classic Non-Alcoholic Eggnog
Beat six eggs with a quarter cup of sugar in a large saucepan. Slowly stir in two cups of milk. Cook over low heat, making sure to constantly stir the mixture. Once the mixture is thick (you can test this by seeing if the mixture can coat the back of a spoon, leaving a film), remove it from the heat source. Stir in two more cups of milk and one teaspoon of vanilla. Refrigerate the mixture until it is chilled and sprinkle the top with freshly grated nutmeg once you are ready to serve it. This recipe will serve twelve.
Eggnog With a Kick
If you prefer the classic taste of eggnog and want a little kick of alcohol in it, this recipe is for you. Separate twelve eggs and with a hand mixer, beat the egg yolks with one cup of sugar until the mixture has thickened and is the color of a bright lemon. While beating the mixture at a low speed, slowly add one cup of bourbon and one cup of cognac. Chill this mixture for a few hours or overnight. Once this yolk mixture has chilled, you will begin working on the second half of the mixture. Beat the twelve egg whites with half a teaspoon of salt until they are almost stiff, meaning the mixture forms peaks that bend a little. In a separate bowl, whip three pints of heavy cream until stiff. Fold this whipped cream mixture into the previously chilled yolk mixture. Finally, fold the egg white mixture into this. Chill the concoction for at least one hour. When ready to serve, sprinkle the top with freshly grated nutmeg.
Chocolate Eggnog
If you love eggnog and you love chocolate, why not combine the two for some tasty chocolate eggnog. Make any of the above classic eggnog recipes. For every three cups of classic eggnog, mix in one quart of your favorite chocolate milk. Refrigerate the mixture and sprinkle with nutmeg upon serving.
